This is another tailgating favorite — and a go-to when I need to make something but don’t have much time. If you keep a few boxes of brownie mix and a bag of York peppermint patties (or a few Symphony bars) in the cupboard, you’ll be good to go. Assuming you can keep from eating all the candy first.
There’s really not that much to say about these. My mom gave me the idea for these, and I think the recipe actually came from Paula Deen. My mom (and Paula) make them with Symphony bars… but I prefer peppermint to toffee.
I’m sure you could totally use peanut butter cups or another kind of candy if you’d prefer. And any kind of brownie mix is fine, but I particularly enjoy the triple chunk kind. Because why not have as much chocolate as possible?
I have used normal-sized peppermint patties in the past, but those don’t come in a bag and I can never remember how many I need. If you use a bag of small ones, you will either need two regular bags or one “big bag” (19.75 ounces). The big bag will give you the amount you need, plus one for your husband to eat while he’s unwrapping them.
No matter what kind of candy you use, spread it out evenly over the first layer of brownie batter. Then make sure you completely cover the candy with the remaining batter.
No matter what you do, this will probably happen:
Don’t worry about it. It will settle down once the brownies cool.
And when you take bite of the brownies? My friend Sam said it was like Christmas in her mouth. Her friend (Jamie? Maybe.) said something about magic elves. They have been a hit every time.
Peppermint brownies (Makes about 20 brownies)
Two boxes brownie mix
1 big bag or two small bags York peppermint patties*
1 cup vegetable or canola oil
1/4 cup water
Heat oven to 350 and grease a 13×9-inch pan.
Stir together brownie mix, oil, water and eggs until well blended. Spread half of brownie mixture evenly on bottom of pan.
Unwrap candy and place in even rows on brownie batter, pressing down gently. Pour remaining batter as evenly as possible over the candy and spread (carefully) to cover candy.
Bake for 50-60 minutes. I like my brownies pretty fudgy and kinda undercooked, so I bake them until the middle springs back a little when I poke it with my finger. If you want yours more thoroughly cooked, bake until a toothpick inserted in the middle comes out clean (or close to clean). Just watch them to make sure the edges don’t burn.
*Or substitute three Symphony bars… or some other type of candy.