Monday, July 23, 2012
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Peppermint Fudge Brownies

Does anyone else remember those York Peppermint Patty commercials from when we were younger? Where people would “feel the sensation” during random activities?

I’ve been feeling the sensation for the past couple of weeks thanks to some mini York Peppermint Patties that I’ve been storing in the fridge. They have been really hitting the spot as the temperature increases in Boston.

When I was brainstorming ideas of what to bring to our friends for a cookout last week, I reached into the fridge to grab one of these cool minty treats and it hit me. Brownies with York Peppermint Patties had to be an amazing treat.

So I whipped up a batch of my favorite brownies, and added a layer of York Peppermint Patties in the middle. I packed as many of those little York Peppermint Patties into the pan as I could. The resulting brownie was minty, fudgey, and indulgent. They were a big hit at the cookout and taste even better slightly chilled.

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Peppermint Fudge Brownies

Mint and chocolate make such a great pair, it's no wonder these brownies were such a big hit!

Yield: 24 brownies

Ingredients:

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla
4 eggs
1 1/2 cups flour
2 cups chocolate chips
~1.5 lbs Mini York Peppermint Patties (~45 patties)

Directions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon 1/2 of the batter into a lightly greased 9" x 13" pan. Top with peppermint patties - be sure to place the candies as close together as possible to ensure each bite has a bit of candy in it. Spoon remaining batter on top of candy.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Recipe adapted from My Go-To Brownie Recipe

Bars and Brownies, Dessert
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12 Responses to “Chewy Molasses Chocolate Chip Cookies”

  1. #
    1
    Fun and Fearless in Beantown — January 3, 2011 at 5:40 pm

    I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.

  2. #
    2
    Jen — January 3, 2011 at 5:57 pm

    Like I said, I’m weird about cookies 🙂

  3. #
    3
    Cupcake Activist — January 3, 2011 at 6:02 pm

    I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.

  4. #
    4
    Blog is the New Black — January 3, 2011 at 6:27 pm

    I don’t like flat cookies, either! i like fat, soft ones! (TWSS)

  5. #
    5
    Daisy — January 3, 2011 at 6:37 pm

    If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!

  6. #
    6
    Megan — January 3, 2011 at 7:36 pm

    One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.

  7. #
    7
    Shannon — January 4, 2011 at 12:13 am

    sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂

  8. #
    8
    innochkaskitchen — January 4, 2011 at 2:39 am

    Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
    Great recipe!

  9. #
    9
    cookingwhims — January 4, 2011 at 2:28 pm

    These look and sound amazing–I’ll have to try these 🙂

  10. #
    10
    ann — January 4, 2011 at 4:11 pm

    These look great. It’s hard to find a good Molasses Cookie.

  11. #
    11
    Jo — January 15, 2011 at 8:13 pm

    I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂

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    12
    Julsey — January 27, 2011 at 4:09 pm

    Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂

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