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Sunday, December 12, 2010

MINTY Week #1 Peppermint-Surprise Brownie Bites

As the recipe collection for this month has grown, there has been a definite mint trend. So hey, I decided to put them all together and have MINTY Week.

Why is mint such a popular holiday flavor? Is it the cold feeling it gives you, reminding one of winter? Is it because it's the flavor of iconic candy canes? I'd love to hear your thoughts.

But facts are facts and mint is IN. One of my favorite winter treats is peppermint hot chocolate from Starbucks. And if you haven't had a (limited time) peppermint chocolate chip milkshake from Chik-Fil-A, you haven't lived.

Mint's natural partner is chocolate of course so about half the recipes this week feature the duo, but hopefully you will still be happily surprised by some of the treats we've cooked up. So go out and stock up on peppermint extract, Andes candies, York peppermint patties, candy cane Hershey's kisses, red food coloring, and anything else that looks the part. It's going to be a minty fresh week!!!Starting with these bad boys. Easy peasy lemon squeezey! Brownie layer, minty layer from York peppermint patties, brownie layer. Cut into bite-size squares. Relish in the minty cool dark chocolate deliciousness.

Look, this one's smiling at me:
Peppermint Surprise Brownie Bites
8 T unsalted butter
2 oz. unsweetened chocolate
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
16 (1 1/2 inch) York Peppermint Patties

1. Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.

2. Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.

3. Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.

4. Bake: Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Cut the cooled brownies into squares or use a cookie cutter for alternate shapes like stars and crescents. Brownies will keep at room temperature in airtight container for up to 3 days. )

Recipe from Cook's Country, October 2005

Click here for printable recipe


kat said...

i KNEW i should have grabbed some yorks last night!

Lara said...

Great minds think alike! My recipe scheduled for later today is peppermint patty brownies as well!

Holly said...

These look so easy and yummy!!!

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