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C O O K I E S , B A R S , A N D B R O W N I E S 401
CHOCOLATE MINT T
CHOCOLATE MIN
BROWNIES S
BROWNIE
t’s not often that a pan of brown- 24 chocolate-covered peppermint-cream-
1
ies lasts for any considerable time filled candies (1 ⁄2-inch size),
such as York Peppermint Patties
at my house. But when I
(see “the Cake Mix Doctor says”)
made these, I had also tested Vegetable oil spray for misting the pan
some chocolate 1 package (19.8 ounces) brownie mix
8 tablespoons (1 stick) unsalted butter,
layer cakes.
melted
What with the 1 ⁄4 cup buttermilk
selection of desserts, 3 large eggs
there were leftovers. And thank good- 1 teaspoon pure vanilla extract
ness for that! Allowing the brownies to
1. Remove the wrappers from the pepper-
sit overnight gave the peppermint fla- mint candies. Set the candy aside.
vor a chance to seep from the candy 2. Place a rack in the center of the oven
pieces into the brownies. The next and preheat the oven to 350°F. Lightly
mist the bottom of a 13- by 9-inch pan
day, when we bit into the brownie, we
with vegetable oil spray. Set the pan
got a little peppermint flavor tease. aside.
But when we bit right into the candy, 3. Place the brownie mix, melted butter,
it was full-throttle peppermint! buttermilk, eggs, and vanilla in a large
mixing bowl. Stir with a wooden spoon
MAKES: 24 SQUARES until all the ingredients are incorporated
and the batter lightens in texture, 50
PREPARATION TIME: 15 MINUTES
strokes. Pour half of the batter into the
BAKING TIME: 25 TO 30 MINUTES
pre pared pan and spread it out evenly
