Peppermint Patty Brownies (Print)

Fudgy brownies layered with minty peppermint patties create a decadent and refreshing dessert delight.

# What You Need:

→ Brownie Batter

01 - 1 cup unsalted butter (2 sticks)
02 - 8 ounces semisweet chocolate, chopped
03 - 1 1/2 cups granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 4 large eggs
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 cup unsweetened cocoa powder
09 - 1/2 teaspoon salt

→ Peppermint Layer

10 - 16 mini peppermint patties, unwrapped

# How to Make:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Melt butter and semisweet chocolate together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk in both sugars until incorporated. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined to avoid overmixing.
05 - Pour half the batter into the prepared pan and smooth evenly. Arrange peppermint patties in a single layer, leaving a small border at the edges.
06 - Pour remaining batter over the peppermint layer, spreading carefully to cover completely.
07 - Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs, taking care not to overbake.
08 - Allow brownies to cool fully in the pan before lifting out and slicing into 16 squares.

# Expert Advice:

01 -
  • The contrast between fudgy warmth and cool peppermint is like a secret flavor combination waiting to surprise your taste buds
  • These come together in under an hour, making them perfect for unexpected cravings or last-minute gatherings
  • You get that bakery-quality chocolate with a twist that feels homemade in the best way possible
02 -
  • The peppermint patties will soften during baking but won't disappear—they create those surprise pockets of minty fudge that make every bite interesting
  • Room temperature ingredients mix together so much more smoothly, especially the eggs, so take them out of the fridge about 30 minutes before you start if you can
  • A toothpick test is your best friend here—these brownies continue cooking slightly as they cool, so pulling them out when they look almost done is exactly right
03 -
  • Using a double boiler instead of directly heating chocolate prevents any chance of scorching, which is the secret to that smooth, silky texture
  • The parchment paper overhang is a game-changer for lifting brownies out cleanly without breaking them apart
  • These brownies taste even better the next day after the flavors have settled and deepened

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