Peppermint Patty Stuffed Brownies

Chocolate, Chocolate, Chocolate how I love thee. I can’t seem to get enough of it. You see to me a brownie is supposed to be a dense, moist, chocolatey explosion in your mouth. I don’t understand people who want a light fluffy brownie… have a piece of chocoalte cake instead.

I can’t believe Thanksgiving and Black Friday have come and gone!! December here we come! Christmas then New Years.. I hope things calm down in January but let’s be honest they never do! I have yet to really start on my Christmas shopping.. let’s hope I don’t end up at the mall the week before Christmas 🙁

My cousin comes in from Australia on Friday WOOO-HOOO!! Party time!!!

This brownie is a party time in your mouth! Make it, eat it, enjoy it…your welcome!

Peppermint Patty Stuffed Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1¼ cup butter
  • 1 cup milk chocolate chips
  • 1 cup cocoa powder (sifted)
  • 2½ cups sugar
  • 5 eggs
  • ½ tsp salt
  • 1⅔ cups flour
  • ½ cup mini chocolate chips
  • 20 peppermint patties
Directions
  1. Preheat oven to 325F, line a 9X13 pan with foil and spray with non-stick cooking spray or butter the pan.
  2. In a double broiler or just a large bowl on top of a saucepan melt the butter and chocolate chips together. ( I cut the butter into small cubes before adding)
  3. Once it is completely melted take off of the saucepan (make sure to use a towel as the bowl will be hot! Silly me forgot and burnt my finger!)
  4. Whisk in cocoa powder. Let mixture sit for a few minutes to cool.
  5. Whisk in sugar. Mix in the eggs I did 3 and then 2 at a time. Add in vanilla.
  6. Using a spatula fold in the flour and chocoalte chips.
  7. Pour half of batter into prepared pan then line the peppermint patties and pour the rest of the batter over the patties. ( I like to pour the batter in 3 chunks, the front of the pan, the middle and the back of the pan, this way it's easier to spread it evenly over the peppermint patties)
  8. Bake for 40-45 minutes. Let cool completley before cutting. Store in an airtight container for 3 days.

 

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