Peppermint Patty Brownies Recipe: With Step By Step Photos

These Peppermint Patty Brownies combine rich chocolate batter with whole peppermint patties for a fudgy, minty treat. Follow these detailed steps for perfect results every time.​

Ingredients

• 1 cup of Unsalted Butter at room temperature​
• Half of a cup of Semisweet Chocolate Chips, melted​
• 2 ½ cups of Sugar​
• 4 Eggs​
• 2 ½ cups of All Purpose Flour​
• ¾ cup of Cacao Powder​
• 1 tsp of Baking Powder​
• ½ tsp of Salt​
• 1 tsp of Vanilla Extract​
• ½ tsp of Instant Espresso Powder​
• 1 12oz Package of Peppermint Patties​

Essential Equipment Guide

1. 9 by 13 inch baking pan
2. Parchment paper
3. Non-stick spray
4. Stand mixer or hand mixer
5. Large mixing bowl
6. Spatula
7. Measuring cups and spoons

Timing and Servings

1. Prep Time: 8 minutes​
2. Cook Time: 30 to 35 minutes
3. Servings: 8 to 10

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350 degrees Fahrenheit. This temperature ensures the brownies bake evenly without drying out. Take your 9 by 13 inch baking pan and spray it lightly with non-stick spray to prevent sticking. Line the pan with parchment paper, allowing some overhang on the sides for easy removal later. This step makes lifting the cooled brownies simple and keeps them intact. Press the parchment into the corners gently. Your pan is now ready for the batter.​

Step 2: Mix the Dry Ingredients

In a large bowl, combine the dry ingredients to ensure even distribution. Add 2 ½ cups of all-purpose flour, ¾ cup of cacao powder, 1 teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of instant espresso powder. The espresso powder enhances the chocolate flavor without adding a strong coffee taste. Use a spoon or whisk to stir them together thoroughly. This prevents lumps in the batter later. Break up any clumps of cacao powder as you mix. Set this bowl aside for the next steps.​

Step 3: Cream Butter and Sugar

Move to your stand mixer or use a hand-held mixer in a large bowl. Add 1 cup of unsalted butter at room temperature and 2 ½ cups of sugar. Cream them together on medium speed for about one minute or until the mixture becomes light and fluffy. Room temperature butter incorporates air better, leading to a tender crumb. Scrape down the sides of the bowl midway to ensure everything mixes evenly. You should see a pale, creamy texture before proceeding.​

Step 4: Add Eggs, Chocolate, and Vanilla

With the mixer on low, add 4 eggs one at a time, mixing well after each addition. Ensure the melted semisweet chocolate chips (½ cup) have cooled slightly before adding to avoid scrambling the eggs. Pour in 1 teaspoon of vanilla extract. Mix until smooth and fluffy, resembling a mousse-like consistency. This wet mixture forms the base of your rich batter. Scrape the bowl again to incorporate everything fully. The batter should look creamy and well combined at this point.​

Step 5: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet mixture. Mix on low speed just until incorporated and a smooth batter forms. Avoid overmixing, as it develops gluten and results in cakey brownies instead of fudgy ones. The batter will be thick and glossy. Stop mixing as soon as no flour streaks remain. This quick step keeps the texture perfect.​

Step 6: Spread First Layer of Batter

Spoon about two-thirds of the batter into the prepared pan. Use a spatula to spread it evenly across the bottom. Get it into all corners for uniform baking. Do not worry if it is not perfectly smooth yet, as the next layer will help. This bottom layer provides a solid chocolate base for the peppermint patties.​

Step 7: Layer the Peppermint Patties

Unwrap the entire 12oz package of peppermint patties. Place them in a single layer over the batter, covering the surface as completely as possible. Press them lightly into the batter. They will melt during baking, infusing mint flavor throughout. Overlap slightly if needed to fit them all. This creates the signature minty center.​

Step 8: Top with Remaining Batter

Carefully spoon the remaining one-third of the batter over the peppermint patties. Spread it evenly with the spatula to cover all the candies completely. It may be thick, so take your time to nudge it into place without disturbing the layer below. Smooth the top as best you can. The batter seals in the minty goodness.​

Step 9: Bake the Brownies

Place the pan in the preheated 350-degree oven. Bake for 30 to 35 minutes. Check at 30 minutes; the edges should pull away from the sides of the pan. A toothpick inserted in the top layer may have some moist crumbs, but avoid the melted patties. Rotate the pan halfway through for even baking. This timing yields fudgy brownies with a crackly top.​

Step 10: Cool and Cut

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Cooling sets the structure and prevents crumbling. Use the parchment overhang to lift them out. Cut into squares with a sharp knife. For a festive touch, dust with powdered sugar or cocoa powder. Store in an airtight container.​

Tips for Success

• Always use room temperature butter for creaming; cold butter leads to uneven mixing and dense brownies.
• Cool the melted chocolate before adding to the eggs to prevent curdling, which ruins the smooth texture.
• Measure flour by spooning into the cup and leveling with a knife; packing it adds too much and dries the brownies.​
• Do not overmix the batter after adding dry ingredients; excess gluten makes them tough rather than fudgy.
• Line the pan with parchment for foolproof removal; greasing alone may cause sticking with this sticky batter.
• Press peppermint patties firmly into the first batter layer so they stay centered and do not float up.
• Test doneness by checking edges, not center; the mint layer stays gooey even when fully baked.​
• Cool for at least 2 hours before cutting; warm brownies fall apart due to the soft mint filling.
• For extra mint flavor, add a drop more espresso powder, but taste the batter first.
• Freeze extras wrapped individually; they thaw quickly for unexpected guests.​
• Use high-quality cacao powder for deeper chocolate taste; cheaper ones can taste bitter.​
• If batter seems too thick, mix a bit more but stop once smooth to keep it fudgy.
• Clean your spatula between layers to avoid dragging mint into the top batter.
• Bake on the middle rack for even heat distribution in most ovens.​
• Double parchment for insurance if your pan is prone to leaks.

These tips expand on common pitfalls to ensure bakery-quality results. Pay attention to cooling times, as rushing leads to messy slices. Experiment with patty arrangement for visual appeal when cut.​

Nutritional Information

Values based on 10 servings; actual may vary by exact ingredients.​

Pairings

• Vanilla ice cream for contrast to the warm mint chocolate.
• Hot coffee to amplify the espresso hint.
• Fresh raspberries for tart balance.​
• Whipped cream dollop on top.
• Cold milk to cut richness.

Variations

• Swap half the sugar for brown sugar for chewiness.​
• Add chopped walnuts to the batter for crunch.
• Use dark chocolate chips for intensified flavor.​
• Top with ganache after cooling.
• Make blondie version by omitting cacao.