There’s one important thing to know about these brownies.
They’re so good I kept them all to myself.
It’s funny: I married a man who doesn’t like chocolate and mint together. I know—strange, right? He’s also not thrilled by chocolate and peanut butter. We’re learning to live with these culinary disagreements, but at first it felt like a relationship crime. For me, chocolate and mint are a perfect pairing—refreshing, cooling and utterly satisfying. Call it my weird dessert logic, but I love it.
I’d been wanting to make peppermint pattie brownies for months—maybe even longer. After making some retro creme-de-menthe brownies years ago, I wanted something better: a brownie with the cooling, tingly center of a York Peppermint Pattie built right in and finished with a generous layer of chocolate ganache. A few years back I made homemade peppermint patties with a filling I still adore, so I took that filling, swirled it into an 8×8 brownie, and poured chocolate ganache over the top. I’m not one for neatness—just slap the chocolate on and serve.
Peppermint Pattie Brownies
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Ingredients
- 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
Ganache
- 3.5 ounces dark chocolate, chopped
- 2.5 tablespoons heavy cream
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray.
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In a large bowl, whisk melted butter with sugar and vanilla until combined. Add eggs one at a time, whisking until the batter is smooth. Stir in flour, cocoa powder, baking soda and salt until just combined, then fold in the chocolate chips. Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until set. Remove and let cool.
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While the brownies cool, make the peppermint layer: in the bowl of an electric mixer combine powdered sugar, softened butter, evaporated milk, vegetable oil, vanilla and peppermint extracts. Beat until smooth and creamy. Spread the mixture over the cooled brownies in an even layer. Refrigerate until the peppermint layer is set, about 30 minutes.
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For the ganache, warm the heavy cream until hot but not boiling and pour it over the chopped dark chocolate. Let sit briefly, then stir until completely smooth. Spread the ganache over the peppermint layer, or cut the brownies first and spoon ganache over each piece. These are excellent served chilled.
Notes
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I can’t even.