HALLOWEEN LEFTOVERS: YORK PEPPERMINT PATTY FILLED BROWNIES

Is it wrong that I’m nearly ready to break the Christmas tree out of hiding? I’ve never been the kind of girl that waits around until Thanksgiving to get started on the holiday season. As soon as Halloween’s come and gone, I’m ready for egg nog, pine scented candles, and lots and lots of peppermint.

Thankfully, Halloween seems to always bring plenty of peppermint into my life.

I had a good supply of mini-sized York Peppermint Patty candies left over when I woke up on November 1st, and I decided it was time for the first official batch of holiday treats.

So I made brownies. Brownie cupcakes. With mini York patties in the middle. Are you salivating yet?

It’s the perfect extra touch to elevate a favorite brownie recipe. You could wrap these up as gifts or favors. Or serve them at your Christmas party this year, waiting around to spot the looks on your guests’ faces when they bite down on these innocent-looking brownie cakes to find a creamy mint center.

 Ready to get crackin’? Check out the recipe right here…

MINT-FILLED YORK PEPPERMINT PATTYCAKES

(Adapted from Martha Stewart’s Cupcakes, makes 12 brownies)

8 ounces semisweet chocolate
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
¾ teaspoon salt
3 large eggs
½ cup flour
¼ cup unsweetened cocoa, sifted
12 mini-sized York peppermint patties

Preheat oven to 350°F.  Line a muffin tin with 12 paper liners.

Melt chocolate and butter together in a double boiler.  Stir occasionally just until melted, around 4 to 5 minutes.

Remove the mixture from heat. Whisk in the sugar and salt until the mixture is smooth. Whisk in the eggs until combined.  Gently whisk in the flour and cocoa just until smooth, taking care not to overmix.

Spoon 1 heaping tablespoon of batter into each lined cup of the muffin tin.  Place 1 peppermint patty on top of the batter in each liner, pressing down gently to push the peppermint patty into the batter. Spoon another tablespoon of batter into each liner, making sure to completely cover each patty.

Bake at 350°F for 30 minutes, or until a cake tester inserted halfway into the cupcakes (above the peppermint patty) comes out mostly clean. Let them cool completely, then serve with or without paper liners still attached.