Tuesday, November 2, 2010


Brownies are like chocolate chip cookies, there are a zillion recipes out there. Do you have a favorite recipe you always make? Or are you like me and you keep trying new recipes? I first saw this recipe on my friend Susan's blog. I bookmarked it and bought the mints immediately. Then what do I do? I forget about them. I was looking for toffee chips and burried in the basket were the mints. These are my favorite kind of brownie, gooey, chocolately with the addition of the flavor of mint.

The gooeyness of these made it hard to cut them into nice squares. I wonder if chilling them would have helped? Regardless they were delicious. This recipe goes in the make again soon file!!

Brrr-ownies (found on page 103 of Baking from My Home to Yours by Dorie Greenspan).
5 Tablespoons unsalted butter cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1/3 cup all purpose flour
1 cup (6 ozs) York Peppermint Pattie Bites (or equal weight of patties) chopped into bits
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8 inch square baking pan with foil. Butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with chopped chocolates and stir occasionally until the ingredients are just melted - you don't want then to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one at a time. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out almost clean. (The tip of the knife may be a touch streaky) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 2 inch squares.


  1. Peppermints patties sounds like a super good addition! Yours look so chocolatey and rich, I'd love one! We love them straight from the freezer, they get ice cold and chewy that way!

  2. I've never made brownies! I'm not a chocolate lover, but putting mint in them sounds wonderful!

  3. These look so good and chocolaty. I found a recipe years ago that I still make and still requested byt my boys; it is very similar to yours but without the mint patties.

  4. You can't go wrong with anything chocolate and mint. They look amazing Julie :)

  5. Yummy, rich, dark brrrr-ownies! This looks like a great choice Julie. I am eating with my eyes here and loving every bite!

  6. I love trying new brownie recipes...there's so many yummy variations! This one sounds fantastic with the mint!

  7. I LOVE mint brownies but I'm the only one here who will eat them so I never get to make them. Hope you saved me one.... I'll be right over.

  8. In my opinion you can never have too many brownie recipes...especially if they involve a mint/chocolate combo! These sound fantastic!

  9. Those peppermint patties would be a joy to bite into when eating these brownies.

  10. These sound great. I start craving peppermint flavors around this time of year. Yum!

  11. I made that recipe this summer, and I also forgot about it! Thanks for the reminder.

  12. Oh, boy... these brownies look way too good to not try! Never made brownies with mint but now I will :)


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