Peppermint Patty Brownies
"Chocolate brownies with a mint center. Easily doubled. 2 tablespoons egg called for equals 1/2 egg, so if doubling, use 5 eggs and bake in a 9 x 13-inch pan."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (47.3 g)
- Calories 193.8
- Total Fat - 9.7 g
- Saturated Fat - 5.9 g
- Cholesterol - 48.9 mg
- Sodium - 96 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 1.1 g
- Sugars - 18.8 g
- Protein - 2.3 g
- Calcium - 21.9 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper coated with non-stick cooking spray (paper should hang over 2 sides of pan).
Step 2
In a large, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the cocoa powder and whisk until smooth. Whisk in the sugar and vanilla.
Step 3
Whisk in the eggs, one at a time, until well mixed.
Step 4
Whisk in the baking powder, salt and flour.
Step 5
Reserve about 1 cup of the batter. Spread remaining batter in prepared pan.
Step 6
Arrange peppermint patties about 1/2 inch apart in a single layer over the batter. Spread reserved batter over the patties.
Step 7
Bake for 45 minutes, or until brownies begin to pull away from the sides of the pan. Toothpick inserted in center of brownies should come out with moist crumbs, not batter.
Step 8
Let cool completely in pan, then chill until cold.
Step 9
Grasp ends of paper and lift brownies from pan, place on board, peel away paper and cut brownies into 16 squares.
Tips
No special items needed.
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