No wonder Noah can’t resist these moist, chocolaty treats with a surprise burst of mint in the middle! This recipe was originally featured as a Christmas cookie recipe, but why wait for the holidays to enjoy them?
1 1/2 cups butter (3 sticks), melted
3 dups sugar
1 T. vanilla extract
2 cups all-purpose flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt
24 small peppermint patties (1 ½”), unwrapped
Preheat oven to 350º. Spray a 9” x 13” baking pan with nonstick coating. In a large bowl, stir together the butter, sugar, and vanilla. Add the eggs one at a time and stir until well blended. Stir in the flour, cocoa, baking powder, and salt. Reserve 2 cups of batter.
Spread remaining batter in the prepared pan. Arrange peppermint patties in a single layer over the batter, about ½ inch apart. Carefully spread the reserved batter over the patties. Bake 50-55 minutes, until the center is set. Cool completely in the pan on a wire rack. Cut in 4 columns of 9 rows for 36 brownies. Freezes well.
Kitchen Hint: These brownies can be served as is, or you can make a topping of ½ cup powdered sugar, 2 drops peppermint extract, and enough milk to make a liquid glaze. Drizzle over brownies when cool, before cutting.