Peppermint-Surprise Brownie Bites
By America's Test KitchenPublished on October 14, 2012
Time
50 minutes, plus 2 hours cooling
Yield
Makes 36
Ingredients
8 tablespoons unsalted butter (1 stick)2 ounces (57 grams) unsweetened chocolate ¾ cup (3¾ ounces/106 grams) all-purpose flour ½ teaspoon baking powder ¼ teaspoon table salt 1 cup (7 ounces/198 grams) sugar 2 large eggs 1 teaspoon vanilla extract 16 (1 ½-inch) York Peppermint Patties or other chocolate-covered peppermint candies
Before You Begin
Cut the cooled brownies into squares or use a cookie cutter for alternate shapes (we like stars and crescents).
Instructions
- Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.
- Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
- Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
- Bake: Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days. )
Time
50 minutes, plus 2 hours coolingYield
Makes 36Ingredients
8 tablespoons unsalted butter (1 stick)
2 ounces (57 grams) unsweetened chocolate
¾ cup (3¾ ounces/106 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
2 large eggs
1 teaspoon vanilla extract
16 (1 ½-inch) York Peppermint Patties or other chocolate-covered peppermint candies
Ingredients
8 tablespoons unsalted butter (1 stick)
2 ounces (57 grams) unsweetened chocolate
¾ cup (3¾ ounces/106 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
2 large eggs
1 teaspoon vanilla extract
16 (1 ½-inch) York Peppermint Patties or other chocolate-covered peppermint candies
Ingredients
8 tablespoons unsalted butter (1 stick)
2 ounces (57 grams) unsweetened chocolate
¾ cup (3¾ ounces/106 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon table salt
1 cup (7 ounces/198 grams) sugar
2 large eggs
1 teaspoon vanilla extract
16 (1 ½-inch) York Peppermint Patties or other chocolate-covered peppermint candies
Why This Recipe Works
We used unsweetened chocolate for the richest chocolate flavor in our Peppermint-Surprise Brownie Bites. Lining the baking pan with aluminum foil allowed for easy removal; otherwise these sugary brownies stuck fast to the pan. To construct the Peppermint-Surprise Brownie Bites, we spread half the batter in the pan, topped it with a layer of candies, and finished with the remaining batter. The candies melted into a smooth, minty layer.
Before You Begin
Cut the cooled brownies into squares or use a cookie cutter for alternate shapes (we like stars and crescents).
Instructions
- Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.
- Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
- Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
- Bake: Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days. )
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