Peppermint Patty Brownies

There's something magical about the moment when peppermint and chocolate come together, especially when you bite into a brownie and discover those cool, crisp patties hidden inside. I remember the first time I made these—a last-minute dessert for a holiday gathering—and watching my guests' faces light up when they discovered the peppermint surprise in the fudgy center. That's when I knew this recipe was going to become a favorite.

I learned something important the first time I made these: timing matters. I was so excited about the peppermint layer that I almost forgot to smooth the top batter properly, but taking that extra thirty seconds made all the difference. Now it's become this small ritual I look forward to each time.

Ingredients

• Unsalted butter (1 cup/225 g): I use unsalted so I can control the salt level in the brownies, and it lets the chocolate shine through without competing flavors
• Semisweet chocolate, chopped (8 oz/225 g): Chopped rather than chips melts more evenly and creates a silkier batter. Choose good quality chocolate—this is where the fudgy magic starts
• Granulated sugar (1 1/2 cups/300 g): This gives the brownies structure and that important slight crust on top
• Light brown sugar, packed (1/2 cup/100 g): The molasses adds depth and keeps the brownies tender. Pack it when measuring so you get the full amount
• Large eggs (4): Room temperature eggs mix in more smoothly and create a more homogeneous batter
• Vanilla extract (1 tsp): This subtle note rounds out all the flavors without making the brownies taste like vanilla
• All-purpose flour (1 cup/125 g): Measure by spooning and leveling, not scooping, to avoid packing flour into your measuring cup
• Unsweetened cocoa powder (1/2 cup/50 g): The unsweetened variety gives you pure chocolate flavor without extra sugar
• Salt (1/2 tsp): This tiny amount awakens all the chocolate flavors and makes them pop
• Mini peppermint patties (16): I prefer York brand because they hold their shape during baking, but any good quality mini peppermint patty works. Keep them wrapped until the last moment so they don't soften from the warmth of your kitchen

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Leave that slight overhang—it's your insurance policy for getting these brownies out cleanly. Unwrap your peppermint patties and set them nearby. Getting organized now means you'll move smoothly through the next steps.

Melt the Chocolate and Butter:

Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water—the bowl shouldn't touch the water. Add your chopped butter and semisweet chocolate, stirring occasionally. You'll notice the chocolate starting to soften first, then everything becomes glossy and fluid. It usually takes about 5 minutes. The smell at this point is incredible. Once it's smooth, remove it from the heat and let it cool for just a minute or two.

Build the Base:

Whisk both sugars into the melted chocolate mixture until they're fully incorporated. Now add your eggs one at a time, whisking well after each addition. This is important—it prevents the eggs from scrambling and creates a smooth, silky batter. Add your vanilla extract and give it a final whisking. You'll notice the batter becoming lighter in color and a bit fluffier.

Fold in the Dry Ingredients:

Sift the flour, cocoa powder, and salt together into the bowl, then gently fold it all together with a spatula. Stop as soon as you don't see any white streaks of flour. Overmixing develops too much gluten and makes brownies tough instead of fudgy.

The Part Where Magic Happens:

Pour half your brownie batter into the prepared pan and smooth it out evenly. Arrange your peppermint patties in a single layer, leaving a small border around the edges so the layers bond properly. Now pour the remaining batter over the patties and spread it gently—you want to cover them completely without disturbing the layer beneath.

Bake to Perfection:

Slide the pan into your oven for 32 to 35 minutes. This is where patience becomes your friend. The brownies should look set on top but still have a slight jiggle in the center. To test, insert a toothpick—it should come out with a few moist crumbs clinging to it, not wet batter but also not completely clean. The carryover cooking continues for a few minutes after you remove them from the oven, so don't overbake. Trust me on this.

Cool and Rest:

Leave the brownies in the pan to cool completely. This gives them time to set and firm up. Once they're cool, lift them out using the parchment paper overhang and cut them into sixteen squares on a cutting board or flat surface.

Save

These brownies remind me of unexpected moments of joy. A neighbor once came by on a random afternoon, and I had just cut into a fresh batch. One bite, and she was asking for the recipe. Now they're her go-to dessert for every holiday. That's the power of a recipe that feels both indulgent and approachable.

When You're Missing Something

Don't have mini peppermint patties? You can definitely adapt this. A layer of crushed peppermint candy canes mixed with a little melted white chocolate works beautifully. Or try spreading a thin layer of peppermint frosting on the first batch of batter before adding the second layer. The soul of this recipe is that peppermint-chocolate contrast, so as long as you keep that, you're golden.

Serving Ideas That Clicked

These brownies are magnificent on their own, but there are moments when a little something extra takes them over the top. A scoop of vanilla ice cream melting into the warm fudgy center is perfection, especially if you serve these brownies still slightly warm. For holiday gatherings, I dust them lightly with powdered sugar and add a tiny candy cane on top—it's beautiful and signals exactly what flavor is hiding inside. Some people even crumble them into a sundae or enjoy them with a cup of hot cocoa on cold evenings.

• The best time to eat these is about an hour after they've cooled, when the peppermint has set slightly but the brownie is still fudgy
• If you need to serve them much later, keep them wrapped individually in plastic wrap so they stay fresh and don't dry out
• These brownies actually taste even better the next day as the flavors meld together—patience is rewarded here

Keeping It Fresh

Store these brownies in an airtight container at room temperature for up to three days. The peppermint patties actually help keep them moist, so they tend to stay fudgy longer than regular brownies. If you want to keep them longer, these freeze beautifully for up to a month—wrap them individually and stack them in a freezer container. Let them thaw at room temperature for about thirty minutes before eating, and they taste nearly as fresh as the day you made them.

The Extra Touch

For those moments when you want to push the peppermint flavor further, here are my favorite tweaks. Adding a half teaspoon of peppermint extract to the batter gives you a more pronounced mint presence that plays beautifully against the chocolate. If you're feeling fancy, you can drizzle melted white chocolate over the cooled brownies for a touch of elegance. Some bakers swear by adding a quarter teaspoon of almond extract to the batter—it's subtle but makes the chocolate taste richer and more complex.

• If your kitchen is warm, chill the peppermint patties in the freezer for fifteen minutes before arranging them so they're less likely to soften during assembly
• When cutting the brownies, use a hot, wet knife and wipe it clean between cuts for neat edges that really show off those layers
• These brownies are forgiving—slight variations in baking time won't ruin them, so don't stress too much about hitting the exact minute

Save

These peppermint patty brownies are more than just dessert—they're an invitation to slow down and enjoy a moment of pure chocolate and mint bliss. Make them for someone you love, or better yet, make them for yourself and call a friend over to share.

Recipe FAQs

→ How do peppermint patties affect the texture?

The peppermint patties soften slightly during baking, adding a cool, creamy layer that contrasts the fudgy brownie texture.

→ Can I add peppermint extract for extra flavor?

Yes, adding 1/2 teaspoon peppermint extract to the batter enhances the minty aroma without overpowering the chocolate.

→ What baking pan size is recommended?

A 9x9-inch (23x23 cm) pan works best to ensure even baking and proper layering of the batter and peppermint patties.

→ How can I tell when the brownies are done?

The edges should pull away slightly from the pan and a toothpick inserted into the center will come out with a few moist crumbs.

→ Best way to store these brownies?

Keep cooled brownies in an airtight container at room temperature for up to three days to maintain freshness.