Peppermint patty brownies
Refresh and rejuvenate with these dark chocolate, high-fiber, minty fresh brownies.
Staying healthy means balancing a little sweetness with a little nutrition. These peppermint patty brownies give you a refreshing minty flavor, with a fudgy and high-fiber brownie. So call it dessert, or an afternoon pick me up treat – but make these now, and get ready to swoon!
- 1 1/2 cup Earth Balance or butter
- 3 scant cups sugar
- 8 ounces unsweetened chocolate
- 6 eggs, beaten
- 1 tablespoon vanilla
- 2 cups white whole wheat flour
- 1 8-ounce bag unwrapped mini peppermint patties
- 1 cup chocolate chips
- 2 teaspoons mint extract, optional
- 1/4 cup soymilk
- 2-3 large peppermint patties, finely chopped*
Glaze and garnish
Preheat oven to 350. Prepare a 9x13 pan lined with parchment paper or well-greased.
In a large microwave-safe bowl, melt butter.
Chop chocolate, and add to hot butter. Stir until melted and smooth.
Mix in sugar and whisk until smooth. Add half the beaten eggs, mix, and then add remaining eggs and vanilla. Add flour and stir until fully incorporated.
Pour half of the batter into the pan. Lay the mint patties in even rows, and then top with remaining batter.
Bake for 25-30 minutes, or until brownies are set.
For glaze, heat soymilk and chocolate chips in the microwave for 20-30 seconds, or until hot enough to start melting the chips. Stir until smooth. Add mint extract, if using.
Transfer to small Ziploc bag, snip the corner, and drizzle over cooled brownies. Sprinkle chopped patties over the glaze, and refrigerate to harden. Cut into squares, and serve at room temperature.
Freeze leftovers in airtight container.
*Patties are easier to chop when frozen. If you stick them in the freezer before you start the brownies, they should be just right for chopping once you get to the garnish.