So I’m a mint chocolate lover, and when is better time to have mint and chocolate together?
Christmas is a prime time for mint to shine. I mean who made that rule? I like mint year round but whatever I guess my vote doesn’t count. I find it rather refreshing.
Either way every time I say Peppermint Pattie I think of Charlie Brown. Then it makes me want watch It’s Christmas Charlie Brown! and then it also makes me want to sing songs from it and I’m tone-deaf so be happy you don’t work with me. I can also do a pretty good rendition of Fat Guy in a Little Coat. So I’m totally off the subject.
Yes This is a 3 layer brownie. A nice moist chocolate chip brownie, a thick white mint fondant like icing in the middle. just like a real peppermint pattie and a rich chocolate ganache on top. just go in indulge. I like to keep these in the fridge and eat them cold but they are good either way. I’m slicing these up into bite size piece this year and giving them as gifts!
These brownies make me want to do cartwheels in the kitchen and have a party with unicorns and be in a festive mood. Maybe even name my daughter Peppermint, I feel sorry for my futrue children.
Possibly dance on tables but let be real we would have to drink a lot and I mean a lot for that to happen. or someone would have to be getting married or something…
Peppermint Pattie Brownies
Yield: 9-12 brownies (1 8×8 pan) Cook time 25 minutes
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips
peppermint pattie layer
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream
Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool.
While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.
To make ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer or cut brownies first and spoon over top. I love these refrigerated!
To die for. Yum!