Peppermint Patty Brownies (Printable)

Fudgy brownies combined with a cool peppermint layer deliver a decadent and refreshing twist.

# What You'll Need:

→ Brownie Batter

01 - 1 cup unsalted butter
02 - 8 oz semisweet chocolate, chopped
03 - 1 1/2 cups granulated sugar
04 - 1/2 cup packed light brown sugar
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 Steps:

01 - Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving 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 granulated and brown sugars into the melted mixture. Add eggs one by one, whisking well after each addition. Stir in vanilla extract.
04 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
05 - Pour half the batter into the prepared pan and smooth the surface. Arrange peppermint patties evenly over the batter, leaving a small border.
06 - Pour remaining batter over patties, spreading gently to cover completely.
07 - Bake for 32 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before lifting out using parchment overhang and cutting into squares.

# Expert Pointers:

01 -
  • The contrast of cool peppermint against warm, fudgy chocolate feels like a luxurious indulgence
  • These brownies are surprisingly easy to make yet taste like they came from a professional bakery
  • The peppermint layer stays distinct and exciting, not muddled into the chocolate
02 -
  • The peppermint patties won't melt completely—they'll soften and become chewy, which is exactly what you want. This distinct layer is what makes these brownies special
  • Room temperature ingredients mix together more smoothly and create a better texture. Pull your eggs and butter out of the fridge thirty minutes before you start baking
  • The double boiler is not just a suggestion—it prevents the chocolate from scorching and keeps your brownies from tasting bitter
03 -
  • The secret to fudgy brownies is understanding that carryover cooking—they continue to cook for several minutes after you pull them from the oven. Slightly underbaked is better than overbaked
  • If you're making these for a special occasion, you can prepare the pan with batter and peppermint patties the night before, cover it, and bake it in the morning. The cold ingredients actually give you a slightly taller, more tender brownie

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