The fudgy, minty flavour in every ooey, gooey bite. These Peppermint Patty Brownies melt in your mouth and are easy to make.
Disclosure: Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these companies and their products because of their quality, not because of the commission we may receive from purchases.
Experimenting with Peppermint Patties
This recipe started off as an experiment because I had four bags of peppermint patties and I am the only one who eats them. If I didn’t come up with this recipe, I would have eaten all four bags.
Chocolate and mint are always a great combination so I thought why not put some in brownies? I tried different ways to incorporate the mint into the brownies before coming up with the way that worked best.
At first, I tried crushing the patties. What a sticky, gooey mess! I don’t recommend trying to crush peppermint patties, especially in a blender.
Then the patties were placed in the centre of the brownies. It was okay but not what I was looking for. The mint just melted into the chocolate and I was looking to get that mint layer that you could see.
Finally, I tried freezing the peppermint patties and lining the bottom of the pan with them. Then the brownie batter is poured over the peppermint patties and baked. This worked out best and gave me the results I was looking for.
Freezing The Peppermint Patties is Key
I made these brownies without freezing the peppermint patties first and the results were not as good. It can be done but I recommend freezing the peppermint patties. This allows the patties to hold their shape longer in the oven which creates a better result.
Only take the peppermint patties out of the freezer when you are ready for them. You want them frozen when you put the pan in the oven.
What Peppermint Patties to Use
I prefer York Peppermint Patties. They are the perfect thickness and they are stronger-tasting which really goes well with the richness of the brownies. When using these you will need 16 regular-sized pieces. If you are buying the 200-gram bag, it only contains 14 peppermint patties so you will need two bags. You can also find these at Bulk Barn in Canada where you can buy the exact amount you need.
After Eights can also be used for a less intense minty flavour. These are also thinner so you may want to layer the squares on the bottom to get more mint flavour.
Perfect For Christmas
These Peppermint Patty Brownies are perfect for Christmas time. The combination of chocolate and mint reminds me of Christmases when I was growing up. My mom always had After Eights or Ovation Mint Sticks on hand for after dinner. And these brownies remind me of those after-dinner mint chocolates.
Serving Peppermint Patty Brownies
This recipe makes an 8-inch by 8-inch pan and can be cut into 9 squares or more if you want smaller pieces. Of course, you can also cut it into four squares for larger pieces.
Peppermint Patty Brownies are best served soon after baking when they are still warm. They can also be reheated in the microwave for 10 to 20 seconds. Don’t heat it too long in the microwave or all the mint will ooze out.
These brownies can be served alone or with a sprinkle of icing sugar on top.
They are also great with a scoop of vanilla ice cream and chocolate syrup drizzled over. We cut the brownies into smaller pieces for serving with ice cream.
Full disclosure: These brownies don’t last as long as other types of brownies. They need to be stored in an airtight container for up to 2 days. After 2 days the mint patties become stale from the baking process and they become hard. So if you are looking for a brownie recipe that lasts longer, this is not the recipe for you. This is why I only make a single batch at a time unless I am serving them to a large number of people in one day. (They are great for sharing)
Peppermint Patty Brownies
- 1 cup white sugar
- ¾ cup unsweetened cocoa powder
- ½ cup all purpose flour
- 2 Tbsp instant coffee, optional
- ¼ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¾ tsp vanilla extract
- ½ cup melted butter, cooled
- 16 peppermint patties, frozen
- Preheat oven to 350°F
- Line an 8" x 8" square cake pan with parchment paper
- In a large bowl, whisk together sugar, cocoa powder, flour, instant coffee (if using), baking powder and salt.
- Stir in eggs and vanilla extract
- Pour in cooled melted butter. Stir until combined. Batter will be thick.
- Pan bottom of cake pan with the peppermint patties.
- Evenly spread the batter over the patties in the pan
- Bake 20-22 minutes or until centre of brownies are cooked and sides begin to pull away from the pan
- Cool in pan for 5 minutes before lifting the brownies out of the pan using the parchment paper to lift.
- Cut into 9 squares and serve warm.