Peppermint Patty Brownies

Peppermint Patty Brownies

Pam 0

"Brownies with York Peppermint Patties in them."

Ingredients {{adjustedServings}} servings 653 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 97.7g
  • 32%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
  2. Reserve 2 cups of batter, set aside
  3. Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
  4. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!
Tips & Tricks
Chocolate Mint Brownies

See the easiest way to make dense, chewy-style chocolate brownies.

Best Brownies

Moist and fudgy, these 5-star brownies are deliciously decadent.

Rate recipe

Your rating


Reviews 75

  1. 92 Ratings


These brownies rock!! I've had this recipe for a long time, and the original recipe actually calls for 1 1/2 c. MELTED butter or margarine. I prefer to use butter, so this may help to alleviate the sticking on the bottom of the pan. Also, I usually push the peppermint patties into the first layer of mixture, then top with the rest, so they won't poke through in cooking. Other than that, this is a good time, and I hope this helped!! :)

mom robin

Everyone has raved about these brownies each time I've made them. A few suggestions that have worked for me: four eggs work fine. Make them in two square pans instead of a 9x13. Don't bake them the whole time - they'll burn. And, most important, use YORK patties -- the cheapo ones I bought at Costco melted into a gooey mess and tasted strange.


I have made these for years -- always my husband's request for Father's Day and birthdays. I always make them in a metal 9x12 cake pan and I only put enough batter on the bottom to cover the pan (thick, but less than half the batter on the bottom) -- it always seems to require more than half the batter to cover the peppermint patty layer. When in doubt, undercook! You can almost never get an accurate toothpick reading because of the peppermint brownies, so I generally take them out when the edges start to crisp and the middle is set when I give the pan a giggle. I also think it helps not to overbeat the batter. Too much time in the mixer or the oven will make them dry and cakey, at which point they're really not worth eating. But a good, gooey center underneath that crisp, flaky top layer? Absolute heaven.