Peppermint Patty Brownies
A decadent, bakery-quality layered dessert featuring a dense fudge brownie base, a sweet and cooling creamy peppermint filling, and a smooth chocolate glaze. Perfect for the holidays or satisfying a serious chocolate-mint craving.
Equipment
- 9x13-inch baking pan
- Hand Mixer
- Offset spatula
Ingredients
Brownie Layer
- 1 cup unsalted butter 2 sticks
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp salt
Peppermint Layer
- 2 cups powdered sugar
- 2 tbsp unsalted butter softened
- 2 tbsp heavy cream 2-3 tablespoons as needed
- 1 tsp peppermint extract
- 1 drop food coloring green or red, optional
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Bake the Brownies: Preheat oven to 350°F and line a 9x13-inch pan. Melt 1 cup butter and 1 cup chocolate chips together. Whisk in sugar, then eggs and vanilla. Fold in flour, cocoa, and salt. Bake for 30-35 minutes. Let cool COMPLETELY.
- Mix the Peppermint Filling: Using a hand mixer, beat the powdered sugar, 2 tbsp softened butter, peppermint extract, and heavy cream until it forms a smooth, thick frosting. Mix in food coloring if desired.
- Spread the Mint Layer: Once the brownies are entirely cold, drop spoonfuls of the mint filling across the top and spread into an even layer using an offset spatula. Chill in the fridge for 20 minutes.
- Make the Glaze: Microwave 1 cup of chocolate chips and 2 tbsp butter in 20-second bursts, stirring until smooth and glossy.
- Glaze and Chill: Pour the warm glaze over the chilled mint layer and spread evenly. Return to the refrigerator for at least 1 hour to set completely before slicing.
Notes
When slicing the brownies, run a large, sharp knife under hot water and dry it off before cutting. The hot blade will melt through the chocolate glaze without cracking it.