Super-Fudgy Frosted Peppermint Pattie Brownies

“From my mother-in-law (!) ONE OF THE BEST BROWNIES EVER!!! They are so rich and cool from the pockets of mint; almost like candy--enjoy;)”
25 bownies

Ingredients Nutrition

  • 12 cup butter
  • 3 ounces unsweetened chocolate
  • 1 cup sugar
  • 34 cup flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 14 teaspoon baking soda
  • 10 mini peppermint patties, quartered (they're easier to cut if they've been chilled a bit)
  • 34 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon corn syrup


  1. BROWNIES: Preheat oven to 350*F.
  2. Grease the bottom only of an 8" square baking pan; set aside.
  3. Melt the butter and unsweetened chocolate together in a saucepan over medium heat, stirring constantly, until smooth; remove pan from heat.
  4. Stir in the sugar, flour, eggs, vanilla, and baking soda until well blended.
  5. Spread 1 cup batter evenly in the prepared pan; place the peppermint patties on top of the batter.
  6. Gently spread the remaining batter over the candy to completely cover them.
  7. Bake for 25-27 minutes, or until the brownies begin to pull away from the sides of the pan.
  8. Cool completely.
  9. GLAZE: Melt the chocolate chips and butter together in a saucepan over low heat, stirring constantly, until smooth; stir in the corn syrup.
  10. Remove pan from heat; let stand 10 minutes, or until mixture begins to thicken.
  11. Spread glaze over cooled brownies; cover and refrigerate until the glaze is set, about 10 minutes.
  12. Cut into bars.

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