Peppermint Patty Brownies

Peppermint Patty Brownies are the kind of dessert that looks impressive and tastes even better than it sounds. A layer of mini peppermint patties gets tucked right into the middle of a rich, fudgy brownie batter, so every slice comes out with that clean stripe of cool mint chocolate running through the center. The ingredient list is straightforward — melted butter and chocolate, a couple of sugars, eggs, flour, cocoa powder, and a touch of peppermint extract to tie it all together. No mixer needed, no complicated steps, and the whole thing comes together in one bowl.

Prep Time20

Cook Time32

Cool Time1

Total Time1 52

Course: Dessert

Cuisine: American

Keyword: brownies, patty brownies, peppermint patty brownies

Servings: servings

Calories: 399kcal

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 8x8 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.

Notes

Pan type: Metal pans work best for brownies. A pan with square corners gives cleaner edges than rounded ones.

If the chocolate mixture gets hot: Let it cool 5–10 minutes before adding eggs so they don't scramble and the batter stays smooth.

Doneness check: Brownies are done when the top looks set and shiny and the edges feel firm. The center should not look wet.

Cooling time: Cool in the pan for 60–90 minutes so the mint layer sets and slices stay clean.

Cleaner cuts: Use a plastic knife and wipe between cuts to keep the fudgy crumb from sticking.

Double the recipe: This recipe doubles well in a 9x13 pan. Add 4–6 minutes to the bake time.

Thinner brownies: A 9x9 pan can be used for slightly thinner brownies — reduce the bake time slightly and keep an eye on them.

Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freezing: Freeze fully cooled brownies in freezer bags for up to 3 months. Thaw at room temperature or in the fridge.

Nutrition