Peppermint Pattie Rich Chocolate Brownies

Do you go crazy for peppermint + chocolate like I do? Wait until you sink your teeth into these rich chocolate brownies. They have a layer of everyone’s favorite candy – Peppermint Patties – baked right in! You may never look at brownies the same way again!

Wanna hear something funny? I just found two large ziplock bags on our top shelf, full to the brim with Halloween candy… from TWO years ago!

Every November, after the kids have dipped far enough into their haul to last a lifetime, I do a pretty good job shutting down the sugar train and donating the leftover spoils to the dentist. Somehow I must have misplaced this stash. Luckily the kids had NO idea it was there either, as they tend to sneak into the pantry when I’m not looking and snag something they shouldn’t… like getting their mitts on our camp fire treats.

We had an incident recently when I found the remains of a marshmallow bag. It took some serious sleuthing to unmask the culprit! Ha! A mom wears many hats.

Layer of Peppermint Patties on top of first layer of brownie batter

The way I eat MY Halloween candy is baked into a sweet treat. So one thing that I *usually* do with leftovers, before they’re banished for good, is bake them into something delicious. Last year, bits of Heath Bar and M&M’s found their way into chocolate chip cookie dough; the year before, a handful of peanut butter cups got mixed into a batch of blondies.

Girls hand holding 3 Peppermint Pattie Rich Chocolate Brownies stacked on top of each other with purple candy wrappers in background

This year I’m going with one of my childhood favorites, the mighty York Peppermint Pattie! It’s the perfect candy to bake into a tray of luscious brownies.

Even if Halloween looks a little different this year, one thing I know for sure is these beauties will put big smiles on my family’s faces!

Have a safe and happy Halloween!

Peppermint Pattie Rich Chocolate Brownies stacked on a white serving platter with empty purple foil candy wrappers in background

Any Tips or Tricks?

  1. If baking for kids, leave out the kahlua- you can swap it for decaf espresso if you like. For the adults, I adore the subtle coffee flavor that the kahlua adds, but it’s not a required ingredient, and you could use regular or decaf espresso, or just leave it out.
  2. Unsweetened chocolate is sometimes sold as “bakers” chocolate. If you get it in block form, you’ll need to chop it before it gets melted with the butter. Make sure to use a double boiler so the chocolate doesn’t scorch. My grocery store sells unsweetened chocolate discs that don’t require chopping, which is convenient if you can find them.
  3. Make sure to let these cool completely before slicing them. You can refrigerate them which will make them even easier to cut into neat squares.
  4. They are also great frozen!

Close up of Peppermint Pattie Rich Chocolate Brownies stacked on a white serving platter

Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 4 min. video where one of my kids helps me demonstrate a kitchen technique, then we use it to make a YUMMY recipe!

** Video will be enjoyed by adults and kids alike. This is part of the special Key Lime Kids series, designed to help families by providing entertaining and engaging activities to do at home. **

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Make Ahead Dinner Party

Close up of Peppermint Pattie Rich Chocolate Brownies stacked on a white serving platter
Print Recipe
5 from 2 votes

Peppermint Pattie Rich Chocolate Brownies

(Adapted from Maida Heatter Palm Beach Brownies)
Prep Time15 mins
Cook Time25 mins
Servings: 16 small squares

Ingredients

  • 4 ounces unsweetened chocolate
  • 4 ounces butter 1 stick
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon kahlua optional*
  • 1 ½ cups 350 grams sugar
  • ¾ cup 85 grams all-purpose flour
  • teaspoon salt
  • 1 11- ounce bag of peppermint pattie candies an 8 x 8 inch baking pan will fit 16 perfectly

Instructions

  • Preheat your oven to 425. Butter an 8 x 8” baking pan and line with parchment paper or line with foil and butter or spray the foil with non-stick spray. Set aside.
  • Melt the chocolate and the butter together in a double boiler, or make your own double boiler by placing the chocolate and butter in a metal bowl and setting it over a pot of simmering water. Make sure the bowl is not resting in the water. Stir with a heatproof spatula until melted, take off the heat and set aside.
  • Whip the eggs, vanilla, optional kahlua, and sugar together in a stand mixer, or using hand held beaters. Beat it on high speed until thickened and pale, about 5-8 minutes.
  • Stir the melted chocolate into the butter mixture, then fold in the flour and salt.
  • Pour half of the batter into the pan, smoothing to the edges. Unwrap the peppermint candies and place in a single layer, 4 by 4 in the pan. Dollop the remaining batter on top and smooth the top.
  • Bake in the preheated oven until set in the middle, about 25 minutes. Remove to a cooling rack and let cool completely before slicing. Brownies keep at room temperature for 3 days, or frozen for up to a month.

Tips & Tricks

  • I like the subtle hint of coffee flavor that kahlua adds, but it’s fine to omit it completely for kid-intended brownies. You could also substitute it with a tablespoon of strong espresso, or decaf, if you like.

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