Thursday, December 18, 2014
And to be honest, that doesn't hurt my feelings one bit. He is a child after my own heart. I remember when I was little, going to a local ice cream shop and requesting a waffle cone full of mint chocolate chip ice cream. I also was a sucker for Andes mints; every time I walked through my aunt's door I instantly went to the bowl of mints and snatched a few. Just like my little guy, my cravings haven't gotten weaker over the years.
So, in sticking with that theme I decided to make some fudgy mint brownies. These little cups are everything I want in a brownie; slightly crispy edges, chewy-gooey-fudgy centers that literally stick to your teeth with each bite. And then there's the mint. The peppermint patties act like a frosting, but only better.
They are placed on the tops of each brownie cup while they are still warm! This allows the chocolate to melt slightly which helps it adhere to the top of the brownie, as well as slightly soften and meld into the brownie. Each bite is the perfect ratio of fudgy chocolate to cool, mint goodness!
Fudgy Peppermint Pattie Brownie Cups
1/2 Cup (1 stick) unsalted butter
2 Oz semi sweet chocolate, roughly chopped
1 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
1 Tsp vanilla
2 Tbsp cocoa powder
1 Tsp salt
1/3 Cup + 3 Tbsp flour
2 Dozen peppermint patties
Preheat oven to 350. Spray a mini muffin pan with non-stick cooking spray and set aside.
Place butter in a large saucepan and place over medium-low heat. Allow butter to melt, stirring occasionally. Once the butter has melted reduce heat and add the semi sweet and unsweetened chocolate and stir until the chocolate has melted. Remove from heat and add the sugar and vanilla and mix to combine. Add the cocoa powder and stir until just incorporated. Add eggs and mix. Lastly, add the salt and flour and mix to combine.
Spoon about 1 tablespoon of batter into each muffin cup. Place in the oven and bake for 13-15 minutes. Remove from oven and allow to cool in pan for 2 minutes, then remove to a cooling rack. Immediately place the peppermint patties on top of the brown cup and allow to cool completely.
Serve, or place in an airtight container to store.
Recipe source: A Lynsey Original