Peppermint Pattie Brownies

Peppermint Patty Brownies – Fudgy, rich, and filled with a layer of cool peppermint, these brownies bring together two classic flavors in one easy dessert.

Peppermint patties and brownies are one of those pairings that just work—cool, chocolatey, and rich without being over the top. This version bakes the candies right into the middle, so every slice has that perfect layer of mint that melts into the fudgy brownie base. It’s simple to throw together but feels like a bakery treat every time.

If you’re already a fan of chocolate and peppermint desserts, you’ll want to try my Peppermint Patty Milkshake and Peppermint Patty Fudge Cookies next. They’ve got that same nostalgic flavor combo that somehow never gets old, especially around the holidays.

Ingredients Needed

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• Unsweetened Chocolate
• Vegetable Oil – any neutral flavored oil works great
• Granulated Sugar
• Large Eggs
• All-Purpose Flour
• Salt
• Peppermint Patty Candies

If you want a shortcut, you can absolutely use a box mix or your favorite brownie recipe.

How To Make Peppermint Patty Brownies

1. Prep the pan & oven — Preheat the oven and line a baking dish with parchment paper or non-stick spray so the brownies lift out easily after baking.
2. Mix the wet ingredients — Combine melted chocolate and oil until smooth, then whisk in the sugar and eggs until glossy and well blended.
3. Add the dry ingredients — Stir in flour and salt just until the batter comes together—avoid overmixing to keep the brownies tender.
4. Assemble the layers — Spread half of the batter in the prepared pan, arrange peppermint patties evenly across the top, and cover with the remaining batter.
5. Bake the brownies — Place in the oven until set and slightly fudgy in the center.
6. Cool & slice — Let the brownies cool completely before cutting to keep the layers neat and the patties from melting out.

Recipe Tips & Tricks

• Use room-temperature ingredients. Let the chocolate cool slightly before adding in the eggs to create a smooth, even batter without seizing the chocolate.
• Don’t overmix the batter. Stir just until the flour disappears to keep the brownies rich and fudgy rather than cakey.
• Line the pan with parchment. This makes it easier to lift the brownies out for clean slicing once they’re cooled.
• Space the peppermint patties evenly. Arrange them in rows so every piece gets a balanced bite of mint and chocolate.
• Watch your bake time. Start checking around the 30-minute mark—slightly underbaked brownies will firm up as they cool.
• Cool completely before cutting. The filling needs time to set so it doesn’t ooze when slicing.
• Add a chocolate drizzle. For extra flair, melt a bit of chocolate and drizzle it over the top after cooling.

Storage

Cover your leftover brownies and you can store them at room temperature for 3-4 days. After that they start to dry out. Brownies also freezer pretty well, so you can store them tightly wrapped for up to 3 months. Just let them thaw at room temperature before serving.