Name: Peppermint Patty Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 g granulated sugar; 60 g all-purpose flour; 25 g unsweetened natural or Dutch process cocoa powder; ¼ tsp baking powder; ¼ tsp fine sea salt; 115 g unsalted butter (melted); 2 large eggs; 1 tsp vanilla extract; 300 g powdered sugar (sifted); 15 g unsalted butter (softened); ½ tsp peppermint extract; ¼ tsp vanilla bean paste; 30 to 60 g boiling water; 100 g 70% cacao dark chocolate (chopped); 60 g unsalted butter

Brownies & Bars

Peppermint Patty Brownies

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This Peppermint Patty Brownies recipe is perfect for the chocolate-peppermint lovers in your life!

If you google “peppermint patty brownies” there are thousands of search results… but they all have one thing in common: you need actual peppermint patties. When setting out to create my own peppermint patty brownie version, I really wanted to come up with a recipe that *screamed* peppermint patty without actually requiring you to have/use peppermint patties… and while it took A LOT of tests, I’m happy to report that I’ve nailed it.

I developed this recipe for the Holiday Cookie Issue of Bake from Scratch Magazine, along with six other recipes that you should check out in the issue! But… back to these brownies…

How to Make Peppermint Patty Brownies

These peppermint patty brownies are extremely simple to make and the results are unreal. Trust me! There are three essential components for this recipe: the brownie layer, the peppermint filling, and the chocolate topping!

1. The Brownie Layer

The brownie layer contains your standard brownie ingredients; you know… butter, flour, eggs etc. This particular brownie recipe uses only cocoa powder which makes for a deliciously chewy brownie that comes together extremely quickly.

To assemble and bake the peppermint patty brownies, you’ll first line an 8×8 pan with parchment paper; this will help remove the brownies once they’re topped and have set. After the pan is lined with parchment paper, you’ll mix your brownie batter, then pour and carefully spread the batter into the pan and bake at 350°F (180°C) for 30-35 minutes, or until a toothpick comes out with moist crumbs. Then you’ll let the brownies cool completely before making the peppermint filling.

2. The Peppermint Filling

This is what gives these peppermint patty brownies their perfectly minty flavor. It’s simply powdered sugar, butter, vanilla, and peppermint extract mixed with boiling water to form a smooth paste-like filling which is poured over the brownie base. The filling recipe is adapted from my dear friend Erin’s (Cloudy Kitchen) No-Bake Peppermint Slice, which is honestly SO good.

3. The Chocolate Topping

Probably the easiest part to make; you can do this in the microwave or a double boiler, as the recipe suggests! It’s dark chocolate mixed with a little bit of butter, which gives it some shine and also helps to prevent cracking when you cut the brownies.

Peppermint Patty Brownies Recipe Troubleshooting & FAQ

CAN I DOUBLE THIS PEPPERMINT PATTY BROWNIE RECIPE?
Yes! You can easily double the recipe, and bake it in a 9×13″ pan. You can adjust the ‘servings’ slider from 16 to 32 in the recipe card to get the proper measurements.

HELP! MY BROWNIES CAME OUT DRY. WHAT DID I DO WRONG?
If you used cup measures as opposed to weight measures, your ingredients were probably a little off. As weird as this sounds, measuring cups aren’t as accurate as you think. For example, somebody who scoops the measuring cup into the flour will have way more than somebody who uses a spoon to scoop the flour into the same sized measuring cup (and the person who spoons the flour into the measuring cup will probably still have more than the needed amount). This is why you should really be measuring by weight with a kitchen scale instead—it’s much more reliable and completely eliminates any inconsistencies.
Alternatively, if you measured your ingredients by weight and the brownie still came out too dry, you might have overmixed your brownie batter or overbaked the brownies. Overmixing the batter will allow air to get trapped in the batter and will result in dry, cakey brownies. Overbaking is pretty self-explanatory; make sure you remove the brownies when a toothpick inserted into the center comes out with moist crumbs sticking to it. If it comes out clean, you’ve probably overbaked them!

HELP! MY PEPPERMINT FILLING IS EXTREMELY RUNNY. WHAT DID I DO WRONG?
It sounds like you might have added too much water! I recommend you start with 3 tablespoons of water in the filling. It won’t seem like much, but you really don’t need that much to melt down the powdered sugar. Add in an extra teaspoon of water at a time if it’s too thick – I usually need one or two to get it to the right consistency.
It’s also possible that you just need to let the assembled brownies chill and set a bit longer before trying to slice them!

Now, get this recipe for peppermint patty brownies pinned, then let’s get baking, because, dude, these are SO DELICIOUS… you have to try them.

Looking for more brownie recipes?
Check these out!
Ultimate Fudge Brownies
S’mores Brownies
Pumpkin Swirl Brownies
Even Better Brownies (my cookbook!)

Peppermint Patty Brownies

This Peppermint Patty Brownies recipe is perfect for the chocolate-peppermint lovers in your life.

Course Dessert

Cuisine American

Keyword Brownies & Bars, Chocolate Peppermint

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings brownies

Calories 272kcal

Author Mike Johnson

Ingredients

For the Brownie:

200 g granulated sugar
60 g all-purpose flour
25 g unsweetened natural or Dutch process cocoa powder
¼ tsp baking powder
¼ tsp fine sea salt
115 g unsalted butter melted
2 large eggs
1 tsp vanilla extract

For the Peppermint Filling:

300 g powdered sugar sifted
15 g unsalted butter softened
½ tsp peppermint extract
¼ tsp vanilla bean paste
30 to 60 g boiling water

For the Chocolate Topping:

100 g 70% cacao dark chocolate chopped
60 g unsalted butter

Metric – US Customary

Instructions

To Make the Brownies:

Preheat oven to 350°F (180°C). Grease and line an 8×8-inch pan with parchment paper, letting the excess extend over the sides of the pan. Set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.
In a medium bowl, whisk together the butter, eggs, and vanilla until well combined. Add the butter mixture to the dry ingredients and mix until just combined. Pour the brownie batter into the prepared pan and spread it into an even layer.
Bake for 30 to 33 minutes. Test the brownies with a toothpick at the 30-minute mark. Insert it into the center of the pan; if it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Allow brownies to cool completely to room temperature in the pan before proceeding.

To Make the Peppermint Filling:

Place powdered sugar, butter, peppermint extract, and vanilla bean paste in a medium bowl. Add 3 tablespoons (45 grams) of boiling water, and stir until incorporated. (It should resemble a thick paste). Add additional boiling water 1 teaspoon (5 grams) at a time, if needed, to help get to correct consistency.
Immediately top the cooled brownie layer with the peppermint filling. Use a damp offset spatula to help smooth the peppermint filling into an even layer. Refrigerate until set, about 30 minutes.

To Make the Chocolate Topping:

In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring frequently, until chocolate is melted and mixture is smooth.
Immediately top the chilled, set peppermint filling layer with the chocolate topping. Slam pan on a kitchen towel-lined counter to release any air bubbles. Refrigerate until topping is set, about 2 hours.
Using excess parchment as handles, remove from the pan and cut into bars. Serve chilled or at room temperature.

Notes

These brownies should be refrigerated but can be enjoyed chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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Mike Johnson

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View Comments

Pamela Lamp says:

November 7, 2021 at 4:13 pm

Just made these, and they are delicious. I'd never purchased vanilla bean paste, and I understand I can substitute it 1:1 with vanilla extract. Fun to learn! Cannot wait to share these brownies!
Rachel says:

July 15, 2021 at 11:50 pm

I have been LOOKING for this recipe for about 30 years!! I went to Smith College and at the time Northampton had two handmade ice cream places and four or five really excellent bakeries. I am generally a brownie purist, but Bart's - one of the handmade icre cream cafes also had incredible sweets and I spent many evenings gossiping and debating lesbian feminist theory (and practice) over chocolate peppermint brownies, with a hard shells of bittersweet chocolate, then a layer of white, mint-flavored creamy frosting, and then a semisweet chocolate brownie. They were superb - not too sweet or minty, but balanced. Thank you, thank you, thank you - I will make these for my wife and our 15 year old & wax nostalgic while we eat them.
Emily says:

December 21, 2020 at 2:55 pm

Made these to send in assortment box to family & these were everyone's favorite.