Description
Add in your favorite candy to the middle of these rich brownies. Make it your own!
Ingredients
Scale
- 8 tablespoons salted butter (1 stick), plus more for greasing the pan
- 10 oz. semi sweet chocolate chips, divided
- 1 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon espresso powder
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup gluten free flour blend (I used Bob’s Redmill)
- 1/4 cup unsweetened cocoa powder
- 12 peppermint patties
Instructions
- Preheat your oven to 350F. Line a 8 inch baking pan with parchment paper – let it overhang on the sides. Butter the parchment paper and set aside.
- Place about 3 inches of water in a saucepot and place on the stove over medium heat. Set a heatproof bowl over the saucepot. Add the butter and 8 oz. of chocolate chips to the bowl. Stir occasionally with a rubber spatula until it is just melted, about 3-4 minutes.
- Remove from the heat. Whisk in the sugar and salt. Then whisk in the eggs, one at a time. Stir in the vanilla.
- Carefully add in the flour and cocoa powder. Whisk until it’s smooth and you don’t see any flour or cocoa powder.
- Spread 1/2 of the batter into the bottom of the prepared pan. Arrange the peppermint patties in a single layer – I did 3 rows of 4 patties. Top with the remaining batter – smooth over the top and extend to the edges of the pan. Make sure to cover all the peppermint patties.
- Bake for 40-50 minutes or until a toothpick or knife comes out clean from the center. Sprinkle the remaining 2 oz. of chocolate chips over the top of the brownies. Cool completely in the pan – about 40 minutes.
- Slice into squares and enjoy.
Notes
Hint: to speed up the cooling process, place the pan in your refrigerator.
- Prep Time: 5
- Cook Time: 55
- Category: chocolate
- Method: oven
- Cuisine: dessert