Peppermint Pattie Brownies
Indulge in the perfect union of rich chocolate and refreshing mint with these decadent Peppermint Pattie Brownies. This irresistible recipe layers fudgy, homemade brownies with a creamy peppermint filling and a glossy chocolate ganache for the ultimate dessert experience. With every bite, you'll savor the balance of velvety sweetness and cool minty freshness. Ideal for holiday gatherings, bake sales, or a treat-yourself moment, these brownies are as visually stunning as they are delicious. Easy-to-follow steps and everyday ingredients like chocolate chips, powdered sugar, and peppermint extract make this dessert delightfully achievable, while the double-chill method ensures perfectly set layers. Cut into bite-sized squares for a picture-perfect presentation that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 2.5 cups powdered sugar
- 0.5 cup unsalted butter (softened, for filling)
- 0.5 teaspoon peppermint extract
- 2 tablespoons heavy cream (for filling)
- 1 cup semi-sweet chocolate chips (for ganache)
- 0.5 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium saucepan over low heat, melt the butter and 1 cup of chocolate chips, stirring frequently until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar until well combined, then add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until no streaks remain.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan.
While the brownies cool, prepare the peppermint filling. In a mixing bowl, beat together the powdered sugar, softened butter, peppermint extract, and heavy cream on medium speed until smooth and creamy.
Spread the peppermint filling evenly over the cooled brownies. Chill in the refrigerator for 20 minutes to allow the filling to set.
To make the ganache, heat 1/2 cup of heavy cream in a small saucepan over medium heat until it simmers. Remove from heat and pour it over 1 cup of chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
Pour the ganache over the peppermint layer and spread it evenly with a spatula. Chill in the refrigerator for another 30 minutes, or until the ganache is set.
Once the ganache has set, use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 49.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
