Sensational Peppermint Patty Brownies

here they are, all nicely packed in a ziploc container for a solider care package

this how the top of mine looked right when I pulled them out of the oven

Back to back brownie recipes because that's how I'm rolling in 2010. This one from my beloved Hershey's 100th Anniversary cookbook, page 100. And yes folks, they are sensational! I made them for a solider's care package. I will use this forum to put in a little plug for a great organization called Baking GALS (stands for Give A Little Support) because who doesn't love a box filled with homebaked goodness whilst serving your country on the otherside of the planet? No one, that's who. So I've made it my goal to join in the fun once a month, check out their website for all the details. Its been easy, fun and I can feel good about spending my afternoon knee deep in all things sugary. I will probably never meet the recipients of these brownies but I hope they could taste how much I appreciate their sacrifices.

Ingredients:
24 small (1 1/2 inch) peppermint patties
1 1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tbsp vanilla extract
5 eggs
2 cups all purpose flour
1 cup cocoa powder
1 tsp baking powder
1 tsp salt

Directions:
Heat oven to 350. Remove wrappers from peppermint patties. Grease 9x13 baking pan. In a large bowl with spoon or whisk, stir together butter, sugar and vanilla. Add eggs, stir until well blended. Stir together flour, cocoa, baking powder and salt, gradually add to butter mixture. Reserve 2 cups batter. Spread remaining batter into prepared pan. Arrange peppermint patties about 1/2 inch apart in a single layer over batter. Spread reserved batter over patties. Bake 50-55 minutes or until brownies began to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Makes about 3 dozen.

*a note. The batter is T-H-I-C-K that's why it takes almost an hour to bake! Start watching the last 10 minutes of baking to make sure your brownies are doing okay, some ovens cook hotter than others and you don't want hard, dry brownies.

Chocolate Mint Brownies

I was first introduced to these little bites of chocolate/mint perfection at a "Death by Chocolate" party my fellow Good Eats blogger Staci and I hosted a few years back. Debbie Gourely brought them to the party and in a room full of chocolate concoctions, these stood out and won a prize. In one word, mmmmmm. In a few words, mmmm, mmmm, MMMMMgood. I confess I don't make these as much as I should because my husband doesn't really like mint. I know, its a shame. He's a purist in that sense. Anyway, these require a bit of time so plan early in the day what with all the chilling in between layers. You won't be disappointed!

Brownie Base:
1 cup flour
1/2 cup butter or margarine, softened
1/2 tsp salt
4 eggs
1 tsp vanilla
1 can (16oz) chocolate flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
1/2 cup butter or margarine, softened
1 tbsp water
1/2 tsp mint extract (I used peppermint extract as opposed to spearmint extract, your choice!)
3 drops green food coloring

Topping:
1 package (10-12 oz) mint chocolate chips
9 tbsp butter (1 stick plus one tbsp) softened

Combine the ingredients for the brownie base in a mixing bowl, beat on medium speed for 3 minutes. Pour batter into a greased 9x13 pan. Bake at 350 for 30 minutes, top of brownies will still appear wet, this is all part of the plan. Cool completely!!

Combine filling ingredients in a mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.

For topping, melt the chocolate chips and butter over low heat in a small saucepan (or in a microwave, watching like a hawk to make sure chocolate doesn't seize.) Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. The topping will have a nice, solid feel in contrast to the soft brownie and filling, its marvelous! Store in the refrigerator.