Mint-Chocolate Brownies

112 Ratings
  • 5 36
  • 4 33
  • 3 25
  • 2 14
  • 1 4

The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.

Everyday Food, December 2006

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Recipe Summary

prep:
10 mins
total:
3 hrs
Yield:
Makes 16
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. Set aside.

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  • Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

  • Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

  • Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.

  • Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

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Reviews (36)

112 Ratings
  • 5 36
  • 4 33
  • 3 25
  • 2 14
  • 1 4
Martha Stewart Member
08/04/2018
This is a great recipe!! I won first place in a brownie bake-off and this is what I did that was not in the recipe: I used 16 mints, froze them for 10 minutes, then refrigerated them for 10 minutes and kept them there until I put on the first layer of batter. Next I put them in the oven at 325 F, and they baked for 45 to 50 minuets. Then I put the brownies in the refrigerator for maybe 20 minutes, cut them, put them back in the fridge for another 15 minuets and brought them to the bake-off.
Martha Stewart Member
12/12/2015
I have not been able to get this recipe to work for me. If the patties are at all cracked, the filling all melts and you can't see or taste the patties when you cut the brownies. I may try it one more time because others give it rave reviews.
Martha Stewart Member
12/17/2013
This is Christmas time favorite for our family at home and to bring to others. I usually double to recipe for one batch so the brownies are thicker.
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Martha Stewart Member
07/10/2013
Hello! It's my first time writing here and i have a question..I live in Greece and i can't find peppermint patties here! What can i do? How can i replace it? Or how can i make something similar and then use it in the recipe? Thank you..
Martha Stewart Member
02/08/2012
I made these for my mother-in-law, who loves mint. They were especially delicious.
Martha Stewart Member
11/27/2010
Hi tracyjw--I haven't tried these cookies, but I used to live in England and I know that, while there aren't York peppermint patties, Bendick's makes an incredibly rich and delicious (though less sweet) version of a peppermint patty. I think they're called Peppermint Cremes. The idea is that it's a very rich mint fondant candy center, covered in dark chocolate. Could work really well!
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Martha Stewart Member
11/15/2010
Peppermint patties have a soft white mint-flavored cream center with a dark chocolate coating. This recipe uses the small coin-sized ones, about 1-1/2 inch in diameter. I won 2nd. place at our County Fair for these. Use the smallest patties you can find.
Martha Stewart Member
11/07/2010
To tracyjw: a peppermint patty is like a really big, round After Eight dinner mint. It's basically peppermint fondant that shaped into a round patty, then coated with plain dark chocolate.
Martha Stewart Member
11/05/2010
Can any one tell me what are peppermint patties, as i live in England and am not sure what they are. I am going to make these as they sound absolutely scrummy,
Martha Stewart Member
02/20/2009
this is by far the best brownie recipe i've tasted - and oh so easy to make; i don't even dirty a bowl, i make the entire recipe in a pot! the first time i made them, the peppermints melted and i could only taste them - not see them. since then, i've left out the peppermints.
Martha Stewart Member
02/09/2009
As lovers of the chocolate mint combo, my family and I loved these. I made them over the holidays for cookie trays. I did cut them smaller because they're so rich but very delicious and got rave reviews. I even made them twice! You don't need all the peppermint patties though.
Martha Stewart Member
12/28/2008
And I started to check them at 35min.. took them out at 40-45min. Next time I might take them out at 40min.
Martha Stewart Member
12/28/2008
VERY Good! Also very rich.. I ended up making bite sized pieces and they were perfect. Good with Vanilla ice cream too. I only ended up using 16 peppermint patties and that was definitely enough. Will make again.
Martha Stewart Member
12/24/2008
This was my first attempt at baking ANYTHING from scratch, and they turned out awesome; and it was easy! Everyone in my family
Martha Stewart Member
09/28/2008
I make these alot. Everyone just loved them. Then I changed the recipe a bit. Now instead of the Mint Patties, I use Peanut Butter Cups. That is even better.
Martha Stewart Member
09/01/2008
My husband and I made these yesterday and what a flop. Yes, we made sure the bowl did not touch the water and yes we did not overmix and we left them in the oven abt 48 min and were so hard when we took them out that they were not fit to eat. Had to throw out the whole batch and no I will not attempt to make them again. I was so upset cause I could have had a great time just eating the York peppermint patties alone!
Martha Stewart Member
05/21/2008
this was well received at my husband's office. 16 pieces are big so cut them down to bite size portions...used a darker pan so the temp went down to 325 degrees for 45 minutes exactly. will make this again...
Martha Stewart Member
03/24/2008
I've made these brownies twice now and everyone has loved them. I made them the second time without the mints because I liked the brownies so much. If you take out the mints, reduce the cooking time by about 10 minutes. In regards to the comment about the small amount of flour, it's not a typo. I think it's because there is so little flour that they are so rich and fudgey. They're really good!
Martha Stewart Member
03/04/2008
Foil works just as well as parch. paper. I sprayed wtih PAM instead of buttering, and it worked perfectly. The flour amt. is right. This doesn't make a big 9x13 batch of brownies; it's an 8x8 pan. Since they're so rich, though, you can't eat as many anyway! This is a lot of heavy duty real chocolate. I made it for some teenagers that I teach and they LOVED them so much. One guy said that he was "in heaven" eating them. :) Don't let the bowl sit on the bottom of pan of water, Bertaboy.
Martha Stewart Member
02/26/2008
I was wondering if there is a typo in regards to the amount of flour (1/2 cup) for this recipe. Any thoughts?
Martha Stewart Member
02/12/2008
Try Pearsons peppermint patties. They come wrapped in silver foil similar to Yorks, but are much smaller (in fact, the exact size specified by the recipe). Because they are smaller and lighter, they don't sink like the York patties, but you could still dust with the cocoa power/flour mix to help make sure they don't sink. Just look for the Pearson's patties in the bagged candy section of your grocery store, available year-round.
Martha Stewart Member
02/09/2008
I'm confused; the instructions here state to use aluminum foil, parchment paper was used on the show. Also, I missed the beginning; what do they mean by "place ... in a ... bowl set over (not in) a saucepan?"
Martha Stewart Member
02/05/2008
These were awesome!!! They came out perfectly and I coudn't stop eating them. I had no problem with sinkage, but I think my batter ratio was probably closer to 1/2 and 1/2 than 1/3 and 2/3. I used mini York patties but only used 18: 4 rows of 4, plus two patties cut in half to fill in some gaps. I'll agree with some of the other posters- it's very easy to overbake these, so watch carefully and stick closer to the 45 minute side of the 45-55 minute time range.
Martha Stewart Member
02/04/2008
York makes bags of peppermint patties-they are wrapped in a silver papery-foil wrapper. They are smaller than the mints sold in 2 packs. I'm not sure about the ones in 10 packs. I agree with other comments posted that coating mints in flour/cocoa powder should prevent them from sinking.
Martha Stewart Member
02/01/2008
I used Andre mints and put them in rows atop the 1/3 batter. After just 35 minutes, they were soft, melty i n middle, just awesome.
Martha Stewart Member
01/07/2008
I used After 8s which were just too thin. wouldnt do that again. And i found the baking time WAY too long- mine were quite dry- next time (and there will be a next time for this recipe) I will check them at 35 mins.
Martha Stewart Member
01/06/2008
Try dipping the peppermint patties in a flour/cocoa combination and place them on top of the first layer of dough and maybe then they won't sink to the bottom. I've done this when making a chocolate cake with chocolate chips in it and they didn't sink to the bottom of the cake.
Martha Stewart Member
01/04/2008
These are divine! Very rich, so a small one is plenty. Be sure to completely cover the pan with enough batter before adding the patties, to avoid having them sink and stick to pan - I had no trouble. Use one or two less patties in order to have a border. I broke a few in pieces to fill in where needed. These were great and I agree, it is a great brownie recipe even without the patties! Try them!
Martha Stewart Member
01/01/2008
the 25 count of peppermint patties was confusing to me too. 25 would fit, but not leaving border on pan. i had the same experience with them sinking to the bottom of the pan. they almost completely melted, creating a rather sticky mess in the pan. i thought they tasted great, but in the end, i threw them away because of they were to sticky. the brownie recipe, however, is fabulous.
Martha Stewart Member
12/28/2007
I bet you could sprinkle on Junior Mints
Martha Stewart Member
12/28/2007
I bet you could sprinkle on Junior Mints
Martha Stewart Member
12/28/2007
I'm wondering if the 'After Eight', thin chocolate mints, would work? Has anyone ever tried them? I live in Italy and can't find "York Peppermint Patties"!
Martha Stewart Member
12/27/2007
The peppermint patties are "York Peppermint Patties" and they are available year round. I keep some in the freezer in the summer as a cool treat in the afternoon.
Martha Stewart Member
12/27/2007
I'm guessing she means those mini peppermint patties that you see at Christmas and Halloween...they are like bite sized....maybe like 1 1/2-2 " at the most in diameter...
Martha Stewart Member
12/27/2007
RE: "25 - 1 1/2 inch peppermint patties" This is one time a brand name might help...I can't think of any peppermint patties that small..(how could you EVER get 25 on the surface of an 8" pan, anyway????) I substitued 16 York patties, they sank to the bottom of the pan, definitely did not stay in the center of the batter...Tasted very good, but did'nt look so nice as the photo, when sliced... :(
Martha Stewart Member
12/27/2007
RE: "25 - 1 1/2 inch peppermint patties" This is one time a brand name might help...I can't think of any peppermint patties that small..(how could you EVER get 25 on the surface of an 8" pan, anyway????) I substitued 16 York patties, they sank to the bottom of the pan, definitely did not stay in the center of the batter...Tasted very good, but did'nt look so nice as the photo, when sliced... :(
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