peppermint patty + cream cheese-swirl brownies

Sunday, January 15

peppermint patty + cream cheese-swirl brownies | une gamine dans la cuisine

For some reason my friends don't always just come right out and ask me to bake something. Instead they leave clues, ninja-style, for me to find in the morning.

I can take a hint (when I'm not in a contrary mood).

If, for example, someone buys two, bags of mini Peppermint Patty baking pieces and inconspicuously leaves them in the middle of the kitchen counter (next to my beloved coffee maker), I'm guessing that said someone perhaps wants me to make something? And I, ever the devoted friend, am more than willing to comply.

I really don't have much to say about these brownies. Hopefully the name will do all the talking. I'll just leave you with the following buzz phrase.

"It's like eating a minty, fudgy, cream cheese blizzard!" ~ anon hint dropper

peppermint patty + cream cheese-swirl brownies | une gamine dans la cuisine

Peppermint Patty and Cream Cheese-Swirl Brownies

for the cream cheese swirl
8 oz of cream cheese, softened to room temperature
1/2 cup confectioners' sugar
1 egg, lightly beaten
1 Tablespoon all-purpose flour

for the brownies
12 Tablespoons (that's 1 1/2 sticks) unsalted butter, cut into cubes
3 oz unsweetened chocolate, chopped
1 oz bittersweet chocolate, chopped
1 1/4 cups flour
1 teaspoon baking Powder
1/2 teaspoon salt
1 3/4 cups sugar
3 room temperature eggs
2 Tablespoons cream (or milk)
1 teaspoon pure vanilla extract
2-8 oz bags of Hershey's Premier Baking Pieces Mini York Peppermint Patties

method
Preheat the oven to 325 F. Line a 9x13-inch baking pan with foil, leaving a slight overhang along the edges. Butter the foil.

In a large mixing bowl, beat the cream cheese on medium speed until creamy (about 3-5 minutes). Add the sugar, egg and flour and beat on medium speed until smooth. (It's okay if there are a few tiny lumps here and there.) Cover and set aside while you prepare the brownies.

Place both chopped chocolates and cubed butter into a large, heatproof bowl. Place the bowl over a large saucepan of simmering water (be sure the bottom of the bowl does not touch the water). Stirring occasionally, heat the chocolates and butter until melted and smooth. As soon as it's smooth, remove the bowl from the heat and set it aside to cool to room temperature.
In a separate, medium-size bowl, whisk together the flour, baking Powder, and salt. Set aside.
Add the sugar to the cooled chocolate/butter mixture. Whisk until well combined (it will look grainy). Add the eggs one at a time, whisking well after each addition. Add cream and vanilla, whisk to combine.
Add the flour mixture and, using a large rubber spatula or wooden spoon, stir in the dry ingredients until all the white streaks of flour have disappeared.
Fold in both bags of Peppermint Patties.

Spread about half the batter into the prepared pan. Use a large spoon to dollop large drops of the cream cheese mixture over the batter. Use the same method to add the remaining brownie batter in between the clumps of cream cheese. (If you run out of room in the pan, it's okay to squeeze the batters together.) Use a butter knife to gently swirl the batters together...try not to over-swirl.

Bake for 40-45 minutes, or until a thin knife inserted into the center comes out clean. (Try to test an area that doesn't have a peppermint patty.)
Remove the pan from the oven and place on a cooling rack. Cool completely.
Use the foil overhang to lift the brownies out of the pan. Slice into squares or triangles.

These are excellent after an overnight stay in the freezer!

12 comments:

  1. That's just downright beautiful! And the line, "It's like eating a minty, fudgy, cream cheese blizzard!" has me salivating. :)

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  2. What a wonderful friend you are! If only I lived a little closer, I'd sneak into your kitchen and leave lemons next to your coffee maker.

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  3. What an attentionate friend you are. Those brownies look just divine!

    Cheers,

    Rosa

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  4. Une bien gourmande réalisation
    Je te souhaite une belle semaine
    Valérie.

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  5. This looks awesome!! I bet these brownies are super delicious

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  6. I love the addition of the Peppermint Patties, Valerie! I was thinking about using some peppermint flavoring, but this is a much better (and more chocolatey)) idea!

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  7. I would like to leave you a little something in your kitchen table too, what a nice super friend you are.
    Lovely brownies!

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  8. Love the "subtle" hints - and you've outdone yourself with these. Drool-worthy and stunning!

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  9. I need to find those peppermint patty baking pieces! These sound amazing. I'll take you as a friend any day:-)

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  10. Decadent!!! If I leave comments and suggestions here on your blog - ninja-style - will you bake for moi also? Hehehe! Love your dessert recipes!

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  11. This looks amazing!

    Do you know, is there a way to adapt it to work with cocoa powder instead of chocolate squares? I'm afraid I live overseas where it's hard to find regular baking stuff.

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  12. @UK Yankee, I think the rule of thumb for substituting cocoa for solid chocolate is:

    1 oz unsweetened chocolate = 3 Tablespoons of cocoa + 1 Tablespoon melted butter.

    1 oz sweet chocolate = 3 Tablespoons cocoa + 1 1/2 teaspoon melted butter + 1 1/2 teaspoons sugar.

    I have never tried this myself so I can't vouch for the accuracy, but it's worth a try. :)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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