You’ll love this recipe if you like these Birthday Brownies and Flourless Mocha Brownies.
Semi-sweet chocolate and butter melt together with both granulated and brown sugar, and that combination is what gives you the dense, fudgy center and the glossy set top. A little cornstarch and a touch of baking soda go into the dry ingredients, and those small additions make a real difference in how the brownies come out. The peppermint patties sit in a single layer between two portions of batter so they melt right into the middle as everything bakes, giving you that clean mint stripe in every slice.
These are also a great make-ahead dessert. They need a solid cooling time before you slice into them, but once they’re cut they hold up well at room temperature and taste just as good the next day. You can go with larger squares for a proper dessert plate or cut them smaller for a cookie tray or bake sale. They freeze well, too, so if you want to get ahead, just make sure they’re fully cooled before packing them up.
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💛 Why you’ll love this recipe
- Crackly top, fudgy center, and a cool mint stripe running through the middle — no dry brownies here.
- The peppermint layer is built right in, so every slice gets some mint.
- No mixer needed — one bowl and a whisk gets the whole thing done.
- Freezes well, so you can make a batch ahead and stash it for later.
- Great for slicing into smaller squares for holiday baking, bake sales, and dessert trays.
➡️ Ingredients you’ll need
⏲ How to make this peppermint patty brownies recipe
👉 Easy ingredient swaps
- Salted butter: Unsalted butter is a fine swap — just add an extra quarter teaspoon of salt to the batter.
- Vegetable oil: Canola oil is a direct substitute with no changes needed.
- Unsweetened cocoa powder: Dutch-process cocoa is a great alternative if you want a deeper, more intense chocolate flavor.
- Peppermint patties: Any brand of mini peppermint patties will do the job here.
- Granulated sugar: A mix of granulated and coconut sugar can work if that’s what you have, though it may slightly alter the texture.
✨ Variations
- Add more peppermint: A few extra patties can go in, but keep it to a single layer so the batter spreads evenly over the top.
- Stir in chocolate chips: A handful of semi-sweet or dark chocolate chips folded into the batter adds extra richness and texture throughout.
- Try thinner brownies: Baking in a 9×9 pan gives you slightly thinner squares — just keep an eye on them since the bake time will be a little shorter.
- Double the batch: This recipe doubles well in a 9×13 pan — just add a few extra minutes to the bake time.
〰️ How to serve
- With ice cream — A scoop of vanilla ice cream or a chocolate frosty on the side makes for a classic warm-and-cold dessert pairing.
- With toppings — A drizzle of caramel sauce, a spoonful of whipped cream, or a handful of fresh berries or chopped walnuts all work nicely alongside.
- With a drink — Goes well with coffee, hot chocolate, or something creamy like a bulletproof peppermint mocha, cinnamon dolce latte, or cold brew coffee.
- For a holiday tray — Cut into smaller squares for cookie boxes, bake sale tables, or a dessert spread.
- As a snack — Wrap individual squares for lunchboxes or an easy grab-and-go treat.
- On its own — Let them cool completely, slice into squares, and serve at room temperature.
💬 FAQs
How do I know they’re done?
The top should look set and shiny when they’re ready. The center shouldn’t look wet or glossy. Pull them out before the top looks dry — that’s usually a sign they’ve gone too long and the fudgy texture is gone.
Do I need to use a specific type of pan?
Metal pans work best for brownies. A pan with square corners rather than rounded ones gives you cleaner edges when you slice.
What’s the best way to cut brownies cleanly?
A plastic knife is the best tool for this — brownies don’t stick to plastic the way they do to metal, so you get much cleaner slices.
How long do leftovers last?
Stored in an airtight container, they keep at room temperature for up to 3 days or in the fridge for up to 5 days.
Can these be frozen?
Yes — let them cool completely first, then store in freezer bags for up to 3 months.
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Peppermint Patty Brownies
Ingredients
- 6 tablespoons salted butter, 85g
- 4 oz semi-sweet baking chocolate, roughly chopped, 113g
- 1 cup granulated sugar, 200g
- ¼ cup brown sugar, 55g
- ⅓ cup vegetable oil, or canola
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup all-purpose flour, 101g
- 6 tablespoons unsweetened cocoa powder, 38g
- 1 tablespoon cornstarch, 8g
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 16 pcs mini peppermint patties
Instructions
- Preheat oven: Preheat to 350°F. Line an 8×8 pan with parchment paper so at least two sides hang over. Spray lightly with cooking spray.
- Melt chocolate mixture: In a microwave-safe bowl, add the butter, chopped chocolate, granulated sugar, and brown sugar. Microwave at 50% power in 20–30 second bursts, stirring each time, until just melted and combined — about 2 to 2.5 minutes total.Do not overcook. If the mixture gets hot instead of just warm, let it cool for 5–10 minutes before moving on.
- Add wet ingredients: Whisk in the vegetable oil, eggs, vanilla extract, and peppermint extract until smooth.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, cornstarch, salt, and baking soda.
- Combine: Add the chocolate mixture into the dry ingredients and stir until just combined. Stop as soon as the flour disappears — do not overmix or the brownies won't be as tender.
- Layer the peppermint patties: Spread about ⅔ of the batter into the pan. Place the mini peppermint patties in a single layer on top — just place, don't press them in. Spread the remaining batter evenly over the top.
- Bake: Bake for 33–36 minutes, until the top is set and shiny.
- Cool: Let cool in the pan on a wire rack for 60–90 minutes.
- Slice: Lift out using the parchment and cut into squares. A plastic knife cuts brownies really clean — wipe between cuts to keep the fudgy crumb from sticking.
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