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Peppermint Patty Brownies
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5 from 5 votes

Peppermint Patty Brownies

This Peppermint Patty Brownies recipe is perfect for the chocolate-peppermint lovers in your life.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Brownies & Bars, Chocolate Peppermint
Servings: 16 brownies
Calories: 272kcal
Author: Mike Johnson


For the Brownie:

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

For the Peppermint Filling:

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

For the Chocolate Topping:

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


To Make the Brownies:

  • Preheat oven to 350°F (180°C). Grease and line an 8x8-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.


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.


Serving: 1brownie | Calories: 272kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 49mg | Potassium: 89mg | Fiber: 1g | Sugar: 32g | Vitamin A: 331IU | Calcium: 16mg | Iron: 1mg