Peppermint Surprise Mini Brownies
October 22, 2017
"A great way to use that leftover or half-price Halloween candy! From ATK, so they're delicious, of course! NOTE: Make sure you're using the 1 1/2 inch York patties, or else you'll have to adjust."
- Serving Size: 1 (35.4 g)
- Calories 171.7
- Total Fat - 11.1 g
- Saturated Fat - 5.9 g
- Cholesterol - 22.3 mg
- Sodium - 47.5 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 0.8 g
- Sugars - 8.4 g
- Protein - 3 g
- Calcium - 62.2 mg
- Iron - 0.6 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees and adjust oven rack to the middle position. Line 8-inch-square baking pan with parchment paper in both directions, making sure that at least 1 inch overhangs the top on all sides. Butter or spray the bottom.
Melt butter and chocolate together. Set aside to cool slightly.
Combine flour, baking powder, and salt in a separate small bowl. Set aside.
Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
Set 1 cup of the brownie batter aside. Pour remaining batter into the prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours.
Grasp overhanging parchment on sides of pan and transfer brownies to a cutting board. Cut into 36 pieces and serve. Brownies will keep at room temperature in airtight container for up to 3 days.
Tips & Variations
No special items needed.