Peppermint Patty Brownies
Indulge in the perfect harmony of rich chocolate and refreshing mint with these decadent Peppermint Patty Brownies. These fudgy brownies boast a luscious layer of peppermint patties nestled between two layers of velvety chocolate batter, creating a dessert that's as visually striking as it is delicious. Made with a blend of semi-sweet chocolate and cocoa powder, the brownies are rich, moist, and perfectly balanced with just the right amount of sweetness. A crowd-pleasing treat, they're surprisingly easy to make, requiring just 15 minutes of prep time. Whether you're looking for a festive dessert for the holidays or simply craving a unique twist on a classic brownie, these Peppermint Patty Brownies deliver bold flavor in every bite. Cut into squares and serve at your next gathering for a sweet treat that will leave everyone begging for the recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 15 pieces peppermint patties
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second increments, stirring between each, until smooth and fully combined. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted chocolate mixture until well combined.
Add the eggs one at a time, stirring well after each addition. Then, mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture, being careful not to overmix.
Pour half of the brownie batter into the prepared baking pan and spread it evenly with a spatula.
Place the peppermint patties in a single layer over the batter, avoiding the edges. You may need to break a few patties to cover the surface evenly.
Spread the remaining brownie batter over the peppermint patties, carefully smoothing the top so that all the candies are fully covered.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center (avoiding the peppermint patty layer) comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan, then slice into 12 squares and serve.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 70.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 135 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.
