Peppermint Patty Brownies

Lightly adapted from How Sweet It Is
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 16
Author my Bottomless Boyfriend


  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chipsPeppermint Patty 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 extractGanache Layer
  • 2 1/2 tablespoons heavy cream
  • 3.5 ounces dark chocolate chopped
  • 30 hard peppermint candies


  1. Preheat oven to 350 degrees F. Grease an 8x8 baking pan with butter or nonstick spray.
  2. In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in eggs, 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 prepared baking pan and bake for 20-25 minutes or until set. Remove and let cool.
  3. While brownies are cooling, prepare the peppermint patty layer. Add all ingredients to a bowl and beat with un electric mixer 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.
  4. To make the 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.
  5. Crush the peppermint candies in a food processor or place them in a plastic bag and beat with a meat tenderizer. Sprinkle finished brownies with crushed peppermint.