Peppermint Fudge Brownies

Monday, July 23, 2012

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.

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

2 comments »

17 Responses to “Fauxstess Cupcakes”

#
1

Maryanna — April 9, 2009 at 3:16 pm

These are darling!
#
2

Kerstin — April 9, 2009 at 4:04 pm

Adorable – I love the cupcake liners!
#
3

Anali — April 9, 2009 at 5:57 pm

These look great! I’ve got to try them soon! ; )
#
4

oneparticularkitchen — April 9, 2009 at 7:56 pm

How adorable! Oh The Yankee would just eat these up.
#
5

Mermaid Sweets — April 9, 2009 at 8:20 pm

I have been wanting to try these too – nice post, I love the photos.
#
6

Maria — April 9, 2009 at 8:52 pm

They look perfect! YUM!
#
7

Jamie — April 10, 2009 at 1:12 am

Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
#
8

rickdog — April 10, 2009 at 8:54 pm

Find more Fauxstess Cupcakes in my recipe blog search:
HERE
#
9

Sarah — April 10, 2009 at 11:41 pm

So cute and yum!
#
10

Stephanie Wagner — April 11, 2009 at 12:03 am

Could these be any cuter?? I love the idea of home baking classic favorites like this!
#
11

oneordinaryday — April 11, 2009 at 1:58 pm

This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
#
12

kitchenbelle — April 13, 2009 at 6:09 pm

Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
#
13

Jigginjessica — April 16, 2009 at 3:07 pm

I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
#
14

bcallegra — April 20, 2009 at 1:56 am

I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
#
15

Simply Inviting Weddings — November 29, 2010 at 11:34 pm

I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
#
16

Seantellc — April 1, 2011 at 4:18 pm

so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
#
17

beantownbaker — April 1, 2011 at 6:33 pm

Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

Peppermint Fudge Brownies