Welcome back to Diet Killers, my series that’s become a bit sporadic and doesn’t always (as I’d originally intended) spotlight a chocolate dessert. We’re in luck this month though. Not only are these brownies deeply, darkly chocolate, but with the layer of mint in the middle they’re just right for the holidays ahead. They make me think of blustery weather and deep green fir trees. The plate the brownies are sitting on, in the picture, makes me think of several mysteries that feature sheep.
The most obvious one is Three Bags Full by Leonie Swann. The book, first published in German in 2005, followed by the English translation in 2006, is delightful. It is a bit different, though, from the hit movie starring Hugh Jackman that came out this past summer. The book is a shade darker. Both versions are good and I recommend having a plate of brownies at hand when you indulge in either.
Next, A Wild Sheep Chase by Haruki Murakami, is on my TBR pile. It isn’t strictly a mystery but it involves a sheep, a search, a menacing ultimatum, and a threat of dire consequences. That’s fairly mysterious sounding. To cap it off, my local library’s catalog entry says the audio edition is read by Rupert Degas with “an edge of Raymond Chandler.” Cool.
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Then, to blow my own horn, sheep are mentioned and play small roles in my Highland Bookshop Mystery series. Christine Robertson, one of the main characters in the books, has issues with sheep. Poor Christine. I happen to like sheep.
Here’s a picture of my friend Duncan. Should Duncan and I share a plate of brownies? No. Chocolate can be toxic for sheep and I would regret eating the whole plate by myself.
Peppermint
Patty Brownies
Ingredients
3 sticks
unsalted butter (1.5 cups), melted
3 cups sugar
1 Tablespoon
vanilla extract
5 eggs
2 cups
all-purpose flour
1 cup cocoa
powder
1 teaspoon
baking powder
1 teaspoon
salt
24 small (1.5-inch)
peppermint patties
Directions
Heat oven to
350℉ (325℉ if using a glass baking dish)
Grease a
13x9x2-inch baking pan.
In large
bowl, whisk together butter, sugar, and vanilla. Add eggs and whisk until well
blended.
Stir in
flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter.
Spread
remaining batter in prepared pan. Arrange peppermint patties (unwrapped) evenly
over batter. (I used mini patties this time and they worked just as well as the
small ones – and they came unwrapped.) Spread reserved batter over patties.
Bake 50-55
minutes, or until brownie edges begin to pull away from sides of the pan. Cool
in pan on a wire rack. Cool completely before cutting. Makes 36 (or fewer,
depending on how big you cut them).
Molly MacRae writes the Haunted Shell Shop
Mysteries, the Highland Bookshop Mysteries, and the award-winning, national
bestselling Haunted Yarn Shop Mysteries. Visit Molly on Facebook and Pinterest, connect with her on Instagram, Threads, and Bluesky.
