Peppermint Pattie Brownies
User Reviews
5
Peppermint Pattie Brownies
Description
The recipe begins by mixing melted butter, sugar, eggs, and vanilla into a smooth batter, then incorporating flour, cocoa powder, baking soda, salt, and chocolate chips. This batter is baked in an 8×8 pan until set and cooled. The peppermint patty layer is prepared by creaming together powdered sugar, softened butter, evaporated milk, vegetable oil, vanilla, and peppermint extracts until smooth and creamy, then spread evenly over the cooled brownies and chilled until firm.
Ganache is made by warming heavy cream and pouring it over chopped dark chocolate, stirring until fully combined and glossy. This is spread atop the peppermint layer or the brownies can be cut first before adding the ganache, depending on preference. The combination of fudgy brownie, sweet mint layer, and rich ganache produces a multi-textured dessert with pronounced peppermint flavor offset by cocoa richness.
This dessert is suitable for holiday occasions or those who enjoy mint-chocolate combinations. The layered nature allows for portion control and the ganache surface adds a professional finish.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup chocolate chips
peppermint pattie 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 extract
ganache
- 3.5 ounces dark chocolate chopped
- 2.5 tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray.
- In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg 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 in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool.
- While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat 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.
- To make 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. I love these refrigerated!
Notes
- The brownies are from an allrecipes source, while the peppermint filling is adapted from homemade peppermint patties.
- Let brownies cool completely before spreading the peppermint layer to prevent melting.
- Refrigerate after adding the peppermint layer to set it firmly before applying ganache or cutting.
- Use high-quality dark chocolate for ganache to enhance flavor and texture.
User Reviews
Overall Rating
5
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