There’s something important that you should know about these brownies.

Peppermint Pattie Brownies I

And it’s that I got to keep them all to myself.

See, I married this guy who doesn’t like chocolate and mint together. What? I know. That’s what I said too. He also isn’t *thrilled* about chocolate and peanut butter when combined but we are learning to overcome such a disturbance. I mean, that’s like total grounds for divorce.

Peppermint Pattie Brownies I

The thing is, I don’t even think I KNEW about the mint + chocolate combo hatred until after we were married. Maybe he mentioned it once but it seems that I may have what some call selective hearing. Whatever. That just certainly sounds like “irreconcilable differences” to these ears.

Peppermint Pattie Brownies I

Me? I love chocolate and mint together. It’s so fresh… so cooling… so perfect! I actually find it to be refreshing, which shouldn’t come as a surprise since it’s basically dessert. Only I would find a non-fruit, chocolate-loaded dessert refreshing. Hey, at least you always know what you get here.

So… I’ve been dying to make a peppermint pattie brownie for months. Maybe even over a year? Ever since I made these 1988 brownies, which um… don’t even compare here. I didn’t want to just stuff plain brownies with the traditional old things, I wanted to create the cooling, tingling center of a York peppermint pattie and layer it into a brownie. A few years ago I made homemade peppermint patties and holy cow were they fab. Love them so much. I took the filling and combined it with an 8×8 pan brownie recipe, then covered the whole thing in ganache. And it’s not like I covered it neatly. I can’t be bothered with such patience. Slap that chocolate on there and feed me.

Peppermint Pattie Brownies I


Peppermint Pattie Brownies

Yield: 9-12 brownies (1 8x8 pan)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1.5 hours


1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips

peppermint pattie layer
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract

3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream


Preheat oven to 350 degrees F. Grease an 8x8 baking pan with butter or nonstick spray.

In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. Remove and let cool.

While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.

To make ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer or cut brownies first and spoon over top. I love these refrigerated!

[brownies from allrecipes, peppermint layer from homemade peppermint patties]

Peppermint Pattie Brownies I

I can’t even.

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186 Responses to “Peppermint Pattie Brownies.”

  1. #
    Sarah — November 20, 2012 @ 2:38 pm

    My boyfriend hates chocolates, which is pretty horrible in itself but he also makes me delicious chicken dinners (or lasagna, meatloaf, and sushi) so I think I’ll keep him around.

    Oh. And I want these in my belly asap.


  2. #
    Tali — November 23, 2012 @ 12:12 am

    These brownies are fantastic! I made them to add to our Thanksgiving spread and everyone loved them. They’re delicious and sweet and just wow. I doubled the amount of ganache just so I could get a really good chocolate layer over the whole batch :)


  3. #
    Carly — November 23, 2012 @ 5:03 pm

    Have you tried freezing these? I like to do my holiday baking ahead of time. I’m thinking that I could make and freeze the brownie part, then jus top them the day they’re needed.

    Thoughts? Because holy heck, I need to make these for the holidays!


  4. #
    Devon Carson — November 23, 2012 @ 7:49 pm

    Thank you so much for this recipe, the brownies turned out so incredibly delicious! Huge hit at thanksgiving, even outshined the pumpkin pie! We had a bit of trouble with the ganache, but we used a double boiler and it turned out fine. I think if we had chopped the chocolate FINELY, that the hot cream would have melted it, but we did a rough chop so it didn’t melt at first. We will definitely be making these again and again!


  5. #
    Heidi - Apples Under My Bed — November 24, 2012 @ 2:02 am

    hahaha love this. totally grounds for divorce…better keep an eye on that one, does not sound normal.
    Heidi xo


  6. #
    tracy {pale yellow} — November 24, 2012 @ 11:05 am

    These are out of control! The chocolate on top makes me want to dive through the computer screen!


  7. #
    beyonce — November 24, 2012 @ 11:33 pm

    I made these for Tgiving and everyone loved them! I doubled the recipe, had way too much, and took it to a social gathering… they liked them as well.


  8. #
    Zoe — December 1, 2012 @ 2:11 pm

    Funny story about these brownies. So my family and I are spending this weekend at our second home in the mountains. I gave my husband the list of ingredients to make them, emphasizing the baking soda on the list, because when I made your M&M cookies, he got baking powder instead. Well, this morning when I got all the ingredients out, he had forgotten the baking soda. Now, some people say you can substitute three times the amount of baking powder for the regular amount of baking soda, but he hadn’t simply mixed them up again, he had forgotten it totally! So he and my teenage daughter drove to the nearest grocery store.. 30 min away! My daughter was driving to get hours for her permit, so it was more like 45 min away. Well, they came back.. and turns out they left the bag with the baking soda in it at the register. SO my husband is speeding his way back now, I’m making lunch, and just hoping to be able to finish the brownies I started hours ago.


  9. #
    Simone — December 5, 2012 @ 11:17 am

    Not a huge fan of peppermint and chocolate together [don’t hate me] but it is growing on me. I can take small dosages of the combination but I haven’t reached the devour mint chocolate chip ice cream stage. As I was making salads for my boyfriend and I after our workout at the gym – we had discussed making these brownies. Guess who actually made the brownies…my boyfriend. And they turned out amazing. The only word I could actually form last night was “amazing” paired with “these are” “you are.” So so very good. So good that I didn’t bring them to work to share, because I want to hoard them.


  10. #
    Jessica — December 6, 2012 @ 5:41 am

    these look freaking amazing! I could never marry a guy who can’t do chocolate and peppermint…my wedding cake was chocolate peppermint! YUMMY!!!!!!!!!!!!!!!!!!!!!! I have to try this!


  11. #
    Maggie — December 8, 2012 @ 7:06 pm

    O.M.G. These are seriously the best dessert that has ever entered my life. I mean really. I don’t want to share. Thank you for introducing me to this wonderful combination of mint and chocolate!


  12. #
    Liz — December 18, 2012 @ 2:46 pm

    Made these brownies this weekend for my annual girls gift exchange; they were a hit! By far the best dessert I’ve had this holiday season! I made one slight change: I ended up adding a few dashes of water to the peppermint layer as it was not reaching the right consistency. Maybe 2 tsp? Anyways, these were just mind blowing, thanks for an amazing recipe!


    • Angela — December 22nd, 2012 @ 4:12 pm

      Mine was really thick too. I added a tiny bit of water. But I also put it in the microwave for 30 sec just to get it to thin out and it worked great without having to water it down. I also added a little more peppermint than it called for.


  13. #
    Michelle — February 11, 2013 @ 12:32 pm

    ammmmaaaziinnngggg.. i made them saturday and they are WONDEFUL. a new favorite! .. thank you SO much for your awesome yummy recipe!


  14. #
    keeping guys interested — July 9, 2013 @ 4:43 am

    Meanwhile we attempt to enrich it as alluring as you can . We utilize more things like lace , blossoms , wreath , spreading fragrance which makes environment happiest however we can’t make solid connection on that, we may as well do something truly magnetic and happy to keep a fellow fascinated . It ought to be first necessity for each woman .


  15. #
    Naaadia — July 13, 2013 @ 11:58 am

    Hi i just made this and I love it but I had a slight problem with the peppermint pattie :( It won’t turn creamy!!! How do you get it to be creamy and spreadable?


  16. #
    Lizzy — December 12, 2013 @ 11:31 pm

    Hey Jessica- I’m making some peppermint brownies for my friend’s birthday per her request, would you recommend these or your 1988 Creme de Menthe brownies? I’m sure they’re both great but what’s your pick?


  17. #
    Angela — December 16, 2013 @ 10:25 pm

    Wow! These are amazing! My husband loves them so much that he requested they become a holiday tradition. I made them yesterday afternoon and I’m making them again tonight. I love all your recipes, sweet or savory; they are always spot on!


  18. #
    Stephanie — December 20, 2013 @ 11:10 pm

    Putting these on the Christmas menu. I always need chocolate on Christmas and these brownies are the winners. You are god!


  19. #
    Vanessa — April 23, 2014 @ 4:30 am

    This looks amaaazing! :)


  20. #
    Madison — June 9, 2014 @ 9:29 pm

    What if I have a scant 1/2 c. of flour? Could I add a little extra cocoa powder to make up for it?


  21. #
    121 — November 30, 2014 @ 7:58 pm

    What is the benefit of using evaporated milk rather than regular milk or cream? Is it really necessary for the texture in some way? I’d hate to buy a can for such a small amount and throw the rest away.


  22. #
    Lynda — December 2, 2014 @ 4:35 pm

    Jessica – would these taste just as good if you didn’t add the mint extract (don’t like mint)?


    • Jessica — December 3rd, 2014 @ 8:29 am

      not sure i’d made this recipe if you don’t like mint – i think the middle layer would just be off without the mint flavor?



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