Ingredients:
12 tablespoons (6 oz) unsalted butter
1/2 cup unsweetened natural cocoa powder
1 1/2 cups granulated sugar
1/2 tablespoon vanilla extract
2 large eggs plus 2 tablespoons of lightly beaten egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (4.5 oz) all-purpose flour
12 small peppermint patties
1. Preheat the oven to 350 and place a rack in the center. Line an 8-inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. In a large, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the cocoa powder and whisk until smooth, then whisk in the sugar and vanilla. Whisk in the eggs, one at a time. When the eggs are well mixed, whisk in the baking powder, salt, and flour. Reserve about 1 cup of batter. Spread the remaining batter in the prepared pan.
3. Arrange the peppermint patties about 1/2 inch apart in a single layer over the batter. Spread the reserved batter over the patties. Bake for 45-50 minutes, or until the brownies begin to pull away from the sides of the pan. Test for doneness by inserting a toothpick in the center. It should come out with moist crumbs, as opposed to batter. Let cool completely in the pan, then chill until cold. Grasp the foil, lift from the pan, set on a cutting board, and cut into 16 squares.
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| Addition of cocoa powder |
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| Addition of sugar and vanilla |
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| Addition of egg |
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| Addition of flour, baking powder and salt |
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| Reserve batter |
Thoughts: I think next time I would reserve a little more batter because it was a little hard spreading it out on the top. I only used 9 whole peppermint patties and 1 broken up to fill in the gaps. Granted they were a little larger than normal ones. In the end, they were exploding a little bit! I chose not to chill them and served them slightly warm. I thought it came out great that way!
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