• 36servings
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) flour

  2. 1/2 teaspoon(s) salt

  3. 3/4 cup(s) (1 1/2 sticks) unsalted butter

  4. 4 (4 oz.) squares unsweetened chocolate , chopped

  5. 4 (4 oz.) squares semisweet chocolate , chopped

  6. 2 cup(s) sugar

  7. 1 tablespoon(s) vanilla extract

  8. 5 large eggs , beaten

  9. 24 small (such as York) peppermint patties

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease a 9" x 13" baking pan. In a small bowl, whisk flour and salt.

  2. In a heavy 4-quart saucepan, melt butter with unsweetened and semisweet chocolates over low heat, stirring frequently, until smooth. Remove from heat. With wooden spoon, stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture into chocolate mixture just until blended.

  3. Spread half of brownie batter into prepared pan. Arrange peppermint candies in a single layer over batter, about 1/2 inch apart. Spread remaining batter over top.

  4. Bake about 30 minutes, or until toothpick inserted 1 inch from edges comes out clean. Cool brownies completely in pan on wire rack before slicing.


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