These mouthwatering peppermint patty brownies are a must-try for any chocolate and peppermint lover – rich treats made with the finest ingredients and baked to perfection for a fudgy, indulgent experience.
Rich Chocolate and Refreshing Peppermint Come Together in Our Mouthwatering Peppermint Patty Brownies
If homemade sweet treats are on your holiday gift-giving list, these sturdy, fudgey and quite decadent brownies are so intensely chocolatey, they will easily satisfy any chocolate lover on your baking list.
The refreshing peppermint flavor perfectly complements the rich chocolate, making these brownies a unique and delicious choice for any occasion. Whether you’re looking for a festive dessert to serve at your holiday gathering or a special treat to enjoy on a cozy night in, our peppermint patty brownies are sure to satisfy your cravings.
These indulgent, candy bar brownies are the stars of holiday cookie platters and look stunning stacked up on pedestal cake stands.
They are truly the biggest, gooiest, chewiest, darkest, sweetest bars out there and I promise the best-tasting ones too.
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Get Your Brownie Pan Ready for Baking: Tips and Tricks
I use my favorite baking pan to make these brownies. It’s my only choice for making these peppermint patty brownies or any other types of bars. The straight sides and square corners of this pan means the edges don’t have to be trimmed.
When it comes to prepping your baking pan for these brownies, it takes a little patience to properly fit the pan with foil, but doing so results in easy removal and effortless cleanup.
Invert the pan and center heavy duty foil over pan bottom. Press down sides and corners, shaping to the pan. Remove foil, turn pan right side up, and place foil inside. Carefully press into place.
Add 1 tablespoon of butter to the pan and place in the preheating oven. When the butter is melted, spread it over the foil with a pastry brush.
Get Clean Cuts and Uniform Slices with These Brownie Slicing Techniques
Use a long knife with a sharp blade to cut the refrigerated brownies into quarters. Trimming the edges is optional.
Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.
These bars are fine kept in the refrigerator or on the counter for storing. If refrigerated, remove to the counter a couple of hours before serving.
Important Recipe Notes for Making Delicious Peppermint Patty Brownies
- Don’t skip on using instant espresso powder. The dark, rich notes from the espresso powder trick you into tasting darker, richer chocolate flavor in your brownies. (They will not taste like coffee.) It’s an ingenious way to bolster the flavor of run-of-the-mill baking chocolate. Available at almost every grocery store.
- Make sure to use unsweetened baking chocolate, 100% cacao, otherwise your bars will be too sweet.
- Refrigerate these brownies for at least 8 hours or preferably overnight before cutting -they cannot be cut into bars fresh from the oven.
Satisfy Your Sweet Tooth with These Mouthwatering Brownies
If you’re a true brownie connoisseur and refuse to settle for mediocre treats, the following list of decadent brownies will not disappoint! These rich and indulgent recipes are sure to satisfy your sweet tooth and elevate your brownie game. Whether you’re in the mood for classic chocolate brownies, want to add a twist with flavor combinations like peanut butter and chocolate, or are looking for a more sophisticated treat with ingredients like Andes Mints, you’ll find something to love on this list. So why wait? Get your baking gear ready and whip up a batch of these mouthwatering brownies today!
- Mint Julep Brownies
- Twix Candy Bar Brownies
- Take Five Candy Bar Brownies
- Peanut Butter-Nutella Brownies
- Andes Mint Fudgey Brownies
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Peppermint Patty Brownies
- 8 oz unsweetened chocolate (100% cacao)
- 8 oz (2 sticks) + 1 tbsp unsalted butter
- 3-3/4 cups granulated sugar
- 5 large eggs
- 1 tbsp + 1 tsp instant espresso powder
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp table salt
- 1-2/3 cups SIFTED all-purpose flour
- 8 oz walnuts, broken in large pieces (2 generous cups)
- 48 York chocolate-covered peppermint patties, unwrapped (about 2-1/2 eleven ounce bags)
- Preheat oven to 425 degrees F with rack one third up from the bottom. Fit a 9 x 13 x 2 pan with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. (see more tips on pan prep in the post above, which is very important for this recipe). Add 1 Tablespoon butter to the pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set pan aside.
- Melt chocolate and butter in a heavy saucepan or double-boiler over low heat, stirring until chocolate and butter are melted. Stir until chocolate and butter are melted. Remove from heat; set aside.
- Beat sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric or stand mixer at high speed for 10 minutes. Add chocolate mixture (which may still be warm) with mixer on low speed. Beat together just until blended.
- Add flour and beat again on low speed just until mixed. Stir in nuts. Spoon half the mixture (about 3-1/2 cups) into the prepared pan. Smooth top.
- Layer peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
- Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it’s not good.
- Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
- Cover and keep in the fridge for at least 8 hours, preferably overnight before slicing. Cold brownies will slice perfectly with clean edges. These cannot be sliced warm. See recipe post above for how to slice these brownies to get 32 bars.
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