This brownie recipe is one of the easiest dessert recipes you'll come across – just a few ingredients, some baking time, and voila! The perfect holiday treat: Peppermint Pattie Brownies. These rich chocolatey squares are stuffed with York Peppermint Patties for a festive flair that everyone will love.
Peppermint Pattie Brownies
"Like snowflakes, my Christmas memories gather and dance - each beautiful, unique and too soon gone." -Deborah Whipp
Wow, it's day number 5 in the 12 days of holiday baking, and each day of pastries has been beautiful, yummy, and too soon gone! This brownie recipe is better than any boxed brownie mix, and easy recipes are always a crowd-pleaser. Especially for any fans of chocolate mint flavors. How can anyone go wrong with brownies that have peppermint patties baked inside?
I know I can bake this brownie all year long, but it seems to fade like a snowflake, like other Christmas memories. I always forget about them until the holidays. Maybe it's the peppermint that makes me think of them. If you read yesterday's post, it's no secret that I have a slight addiction to peppermint and chocolate. So it's probably in my waistline's best interest that I only make these Peppermint Pattie Brownies during the holidays and give away as many as I can.
Ingredients
- All Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Unsweetened Chocolate
- Sugar
- Eggs
- Vanilla
- Small York Peppermint Patties
How to Make Peppermint Pattie Brownies
First, move the oven rack to the middle position and heat the oven to 350°F. Next, make a foil sling for an 8-inch square baking pan, and grease the foil with nonstick cooking spray.
In a bowl, whisk flour, baking powder, and salt together. Microwave butter and chocolate at 50 percent power in 30-second increments in a medium heatproof bowl. Stir occasionally until melted and smooth. This usually takes two to three minutes. Let cool slightly. You could also use a double boiler for this if you didn't want to deal with microwaving the chocolate.
In a large bowl, whisk sugar and eggs together. Add vanilla and the chocolate mixture. Whisk until it's combined. Add the dry ingredients and stir until just incorporated. Leave one cup of batter in the bowl, but pour the rest into your prepared pan.
Space the York Peppermint Patties apart on top of the batter in a single layer. Then spread the remaining brownie batter over the patties. Bake brownies for 30 to 35 minutes until just set in the center. Rotate the pan halfway through baking. Let the brownies cool for 2 hours. Then use the foil overhang to lift the brownies out of the pan. Cut into 36 pieces before serving.
How to Serve Peppermint Pattie Brownies
The recipe calls for you to bake in an 8-inch square pan and cut them into 36 brownie bites. I like keeping them small because each brownie will have some of the York Peppermint Pattie visible. It's the minty candy layer in the middle that makes these unique, so you might as well show it off!
These can easily be packaged in a holiday box with tissue paper or as part of a cookie tray. I know for each recipe I keep telling you to save some for yourself, but I must warn you this brownie is dangerous. Every time I save a bite, or two, or maybe a row, and next thing you know, I'm making a second pan of them.
Recipe Tips For The Best Fudgy Brownies
- Better chocolate means better brownies. So I always recommend, if you want the best brownies, always go with a good quality chocolate when called for in recipes.
- It's always better to pull the brownies out of the oven too early than too late. There is nothing good about dry chocolate brownies, so err on the side of caution and take out a bit early when in doubt. A toothpick inserted in the center should have just a few crumbs attached when you pull it out.
- Wait for the brownies to cool before cutting and eating them. I know this is the most difficult part for me. But by waiting, it reduces the crumbling when you slice them.
I hope you enjoy these peppermint pattie brownies as much as I do. The peppermint patties provide a delicious layer of flavor and are perfect for the holiday season. Give the recipe a try, and let us know how they worked for you.
And if you have missed the other four days, we now have Special K Bars, Rocky Road Bark, Mexican Wedding Cookies, and Peppermint Bark.
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Peppermint Pattie Brownies
Ingredients
America's Test Kitchen Peppermint Pattie Brownies
- ¾ cup AP Flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 1 ½ inch York Peppermint Patties, unwrapped
Instructions
- Adjust oven rack to middle position and heat to 350°F.
- Make foil sling for an 8 inch square baking pan, and grease the aluminum foil and sides of the pan.
- Whisk flour, baking powder, and salt together in a bowl.
- Microwave butter and chocolate in second bowl at 50 percent power, stirring occasionally, until melted and smooth, 2 to 3 minutes; let cool slightly.
- Whisk sugar and eggs together in large bowl.
- Add vanilla and chocolate mixture and whisk until combined.
- Add flour mixture and stir until just incorporated.
- Pour all but 1 cup batter into the prepared baking pan. (This is about half of the batter)
- Spread an even layer of peppermint patties ½ inch apart on top of the batter.
- Spread remaining batter over patties.
- Bake until just set in the center, 30 to 35 minutes, rotating pan halfway through baking.
- Let bites cool in pan for 2 hours on a wire rack.
- Using foil overhang, lift bites out of pan. Cut into 36 pieces before serving.
Notes
Nutrition
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Original recipe December 17, 2014; Updated December 20, 2021
Mama Maggie's Kitchen says
This dish looks SO deliciously good. I wish I could eat that right now!
Dennis Littley says
I hate you and I love you at the same time...sigh. Those brownies were too good and I ate way too many of them......lol!