Monday, December 3, 2012

One-Bowl Peppermint Patty Brownies

Here is another great recipe from Anna Ginsberg's The Daily Cookie- a wonderful holiday gift for the baker in your life. These brownies and chocolaty and chewy, and the peppermint patties are a nice surprise. If you don't like mint, this is a great brownie recipe on its own.
12 tablespoons (6 ounces) 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 all-purpose flour
12 small peppermint patties

Preheat oven to 350 degrees and place rack in the center. Line an 8-inch metal pan with nonstick foil, or line it with regular foil and spray the flour with flour-added baking spray.
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 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.
Arrange the peppermint patties about 1/2 inch apart in a single layer over the batter. Spread the reserve batter over the patties. Bake for 45 to 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 int sixteen squares.
Yields 16 servings.

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