Peppermint Patty Fudge Brownies

by Caterina Borg, Good Food Gourmet on March 16, 2012

Saint Patrick’s Day always puts me in the mood for minty treats…I could never understand why this would happen to me each and every year without fail, but it must be all of that green color that seems to adorn everything from the more traditional icing on the tops of cupcakes, to green bagels, pesto topped pizza and even green velvet cake!

Although I get into a minty mood, I must say that I usually don’t allow myself to take that extra leap and go crazy with the addition of the green food coloring to everything…

A party pooper you say? Well, maybe…but the only thing that’s meant to be green in my book are fruits and vegetables…

So off I went to think about what delicious minty creation I wanted to make for this year’s holiday and since I love peppermint patties, I thought I would try to find a great recipe to make my own…but of course, I didn’t stop there.

How outrageous would a fudgy brownie be with homemade peppermint patties baked into it??

Well, I was ready to find out…

I came across a great recipe for the peppermint patties on the joy of baking website, but I had to modify the recipe a little by adding some corn syrup which keeps the filling moist. They suggested butter in the recipe but I used shortening since I wanted the patties to maintain their shape when baked in the brownies. It is also important to remember that if you are going to be making these well in advance, you will need to store them in the refrigerator if you will be using butter. Remember that butter has milks solids, so it will go rancid if left out for too long. I’m not a huge proponent of using shortening, but there are a few applications where it is warranted. There are some great organic shortenings out there these days, so if you don’t want to go the more conventional route and use Crisco, then by all means find something that will suit your preferences. I also scaled everything out into weight measurements for a more consistent result each time.

The recipe was truly delicious and I used my triple brownie fudge recipe for the brownies and baked in the peppermint patties for a truly delicious result.

Homemade Peppermint Patties (modified from

** makes approximately 13 pieces

1 tablespoon butter (I used 1 ½ tablespoons shortening, 1 oz)

2 cups sifted powdered sugar (9 oz)

2 tablespoons evaporated milk

¼ teaspoon vanilla (I used ½ teaspoon)

¼ teaspoon peppermint oil NOT extract (25 drops)

1 tablespoon corn syrup (I added, not in original recipe)

Add everything together into the bowl of your stand mixer and using a paddle mix everything together until a soft but not sticky paste forms, like this…

Using the smallest scoop you can find (mine was almost 1 oz), scoop out all of the filling into little balls and then roll them in the palm of your hands and then flatten into a thin disk.

Once you have done this for all of them, freeze them for about 15 minutes. In the meantime, melt some non tempering chocolate (I use Prima brand which tastes good for this type of product) or you can temper some chocolate if you prefer. Using a dipping fork, add each mint piece to the chocolate and coat completely, tap on the edge of the container and then lay each piece on a sheet pan lined with a piece of parchment. If you are using a non tempering chocolate, they will set right away. Once you have completed all of them, set them aside until you have made the brownie base.

Chocolate Brownie base (makes about 16 pieces)

6 oz semisweet chocolate

2 oz unsweetened chocolate, chopped

4 oz butter (I increased it to 6 oz)

3 tablespoons cocoa powder (1 oz)

3 large eggs (5.5 oz)

1¼ cups sugar (10 oz)

2 teaspoons vanilla

½ teaspoon salt

1 cup flour (5 oz)

1 teaspoon baking powder

Preheat your oven to 350°F, and prepare one 8” square pan by greasing it and lining it with a piece of parchment paper (or foil), about 16″ by 8″ long. If you are going to use foil, make sure to spray it with your pan release so that the brownies do not stick to it. This may seem a little long, but you are creating a 2” overhang on either side, so that you can use these as handles to lift the baked brownies out of the pan.

To begin, add the butter to a small stock pot and begin melting it. When the butter has melted halfway, add the semisweet and the unsweetened chocolate and stir with a wooden spoon to combine well. In a small bowl, add the eggs, vanilla and sugar and whip until combined. In another bowl sift together all of the dry ingredients and set aside.  Once the butter/chocolate mixture is completely melted, add this to the egg/sugar mix and whip together. Lastly, add the dry ingredients and whisk everything together until the batter is well combined and smooth. Pour half of this batter into your baking pan and then add 9 peppermint patties on top of the batter.

Once you have added the patties, add the rest of the brownie batter on top and bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs. Allow to cool completely or refrigerate for at least 1 hour before slicing. Use the parchment to lift the brownies out of the pan, peel away the paper and slice into bite size portions.


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