York Peppermint Pattie Brownies Recipes

PEPPERMINT PATTY BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. , Spread about two-thirds of the batter in a greased 13x9-in. baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350° for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out clean (top will appear uneven). Cool completely on a wire rack. Cut into bars.

NO-BAKE CHOCOLATE-PEPPERMINT COOKIES

Steps:

• Process the cookies in a food processor until finely ground, about 1 minute. Add the cream cheese, powdered sugar, mascarpone, and salt. Process until the dough forms a ball, 20 to 30 seconds.
• Dust the work surface with the cocoa. Divide the dough in half and shape each half into a 10-inch log. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.
• Transfer the crushed candies to a piece of parchment paper. Roll each log in the candy until covered. Cut the logs into ½-inch slices and serve.

PEPPERMINT PATTY BROWNIES

Steps:

• Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
• Reserve 2 cups of batter, set aside
• Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
• Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

YORK PEPPERMINT PATTY BROWNIES RECIPE

Steps:

• Preheat the oven to 425.
• Grease a 9x13" baking dish.
• Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.
• In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
• Add the melted chocolate mixture and flour. Mix until incorporated.
• Stir in the chocolate chips.
• Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.
• Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
• Cover the patties with the second half of the batter.
• Bake at 425 for 22 minutes.
• Cool and then refrigerate at least 6 hours. Enjoy!

YORK PEPPERMINT PATTIE BROWNIES

Steps:

• Preheat the oven to 350F (325F for a glass baking dish). Remove wrappers from peppermint patties. Grease 13" x 9" x 2" baking pan. Stir together butter, sugar and vanilla in a large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter, spread remaining batter in prepared pan. Arrange peppermint patties about 1/2" apart in single layer over batter. Spread reserved 2 cups batter over brownies. Bake 50 to 55 minutes or until brownies begin to pull away from the sides of the pan. Cool in pan on wire rack; cut into squares.

PEPPERMINT BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.