If you’re a fan of chocolate and mint, these peppermint patty brownies are about to become your new favorite dessert. Picture a rich, fudgy brownie base, a creamy layer of peppermint filling, and a glossy chocolate topping. These brownies are perfect for holiday gatherings, special occasions, or anytime you’re craving a minty chocolate treat.
How to Make Peppermint Patty Brownies
1: Prepare the Brownie Layer
- Bring your oven up to 350°F (175°C) and place a sheet of parchment paper in a 9×13-inch baking dish, covering the bottom and sides.
- In a spacious bowl, whisk the melted butter, granulated sugar, and brown sugar together until the mixture is smooth.
- Incorporate the eggs and vanilla extract, whisking until fully blended.
- Gently sift the cocoa powder, flour, and salt into the mixture, then fold until barely combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely.
2: Make the Peppermint Layer
- In a mixing bowl, beat the powdered sugar and softened butter together until fluffy.
- Add the heavy cream and peppermint extract, beating until smooth. If desired, add food coloring and stir until the mixture is evenly tinted.
- Spread the peppermint filling evenly over the cooled brownies. Refrigerate for 30 minutes to set.
3: Add the Chocolate Topping
- Melt the chocolate chips and coconut oil (or butter) together in the microwave in 30-second intervals, stirring in between, until smooth.
- Pour the melted chocolate over the peppermint layer, spreading it evenly with a spatula.
- Refrigerate again for at least 1 hour, or until the chocolate is firm.
4: Slice and Serve
Cut the brownies into squares with a sharp knife. Serve chilled or at room temperature.
Peppermint Patty Brownies
16
servings20
minutes30
minutesIngredients
- For the brownie layer:
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 tsp vanilla extract
¾ cup cocoa powder
1 cup all-purpose flour
½ tsp salt- For the peppermint layer:
3 cups powdered sugar
½ cup unsalted butter, softened
3 tbsp heavy cream
1 tsp peppermint extract
A few drops of green food coloring (optional)- For the chocolate topping:
1 cup semi-sweet chocolate chips
2 tbsp coconut oil or butter
Directions
- Preheat oven and prepare the brownie batter by mixing wet and dry ingredients.
- Bake the brownies at 350°F for 25-30 minutes, then cool.
- Whip up the peppermint layer and spread it over the cooled brownies. Refrigerate to set.
- Melt chocolate with coconut oil and pour over the peppermint layer. Let it chill.
FAQ
Can I make these brownies ahead of time?
Yes! These brownies can be made 2-3 days in advance and stored in the refrigerator.
Can I freeze peppermint patty brownies?
Absolutely! Securely wrap them in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge before serving.
What can I use instead of peppermint extract?
You can use spearmint extract or leave it out for a classic chocolate brownie.
