One of my favorites candies are peppermint patties so these brownies were a must-have for me. I’m so glad I made them – it’s an interesting twist on your average brownie. Although, I shouldn’t call these brownies average. They are anything but.
Like many of Martha Stewart’s recipes, these homemade brownies come together all in one bowl! This is probably my new go-to brownie recipe because of the genuine chocolate taste and gooey-ness that they possess. The other thing I liked about these brownie “cupcakes” is that they are easy for friends to grab them and go. Have I mentioned how easy they are to make? Let me show you…
First, chop a whole bunch of chocolate squares. 
Take that chocolate and a little bit of butter and melt it over a double-boiler (a.k.a. a bowl on top of a saucepan with simmering water). 
Whisk in the sugar and salt.
Then you will whisk in the rest of your brownie ingredients: eggs, flour and cocoa powder. The more chocolate the better! Once your batter is completely mixed together, place a tablespoon full into each muffin cup. One word of advice – be sure your muffin tins or the paper liners you use are sprayed with nonstick oil because they will stick otherwise! Now it’s time to add the peppermint patties! I happened to have heart-shaped ones since it’s almost Valentine’s Day. As an added bonus, the filling was pink!
Arrange each of your peppermint patties on top of the batter you just put in the muffin tins – one per tin. To top it off, put two heaping tablespoons full of batter in each tin. This should use up the rest of your batter, although I had a little extra that I licked off the bowl spread around. 
They only take about 35 minutes to bake up and your house will smell wonderful all the while! Be sure to check on them after 30 minutes so they don’t overcook. No one likes hard brownies.
Thanks to Rebecca of The Baking Sisters for this month’s selection! You can find the recipe on Martha’s website HERE or on Rachel’s website.
Tutti Mangia!
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Well Done! I thought that looked like pink filling! I’ll have to look for those! I also liked your powdered sugar sprinkle on top! Thanks so much for baking with us! See you next month!
Rachel
P.S. Don’t forget to leave another comment with your post link on the MSC Club Website!
These were so yummy! Loved them
What is white on top? From the other comment I see it must be powdered sugar but why does it look like it is so embedded in — like sprinkles almost! Help me in easy words to understand! Also, thank you for clearing up what a double boiler thingy is. I read the entire ghirardelli chocolate book and became saddened that I would not be able to make anything I marked & looked forward to because I indeed do not own a “double boiler”. YAY I can make so much now that you cleared it up!
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