Today I decided that I wanted to make peppermint patty brownies, so I asked my mom for her classic recipe for mint brownies. I vividly remember her keeping it in her treasured green recipe box—an enchanting collection of index cards I used to flip through as a child, always eager to find the perfect dessert. Within no time, she texted back a picture of one of her recipe cards. Written on the top was “Xmas ’85”. I read over the ingredients and decided it indeed was a good recipe, just needed some necessary modifications. These brownies have always been a family favorite, and we’d light up with joy whenever we spotted that card on the counter while Mom pulled together the ingredients.
These are my modifications
1# the recipe called for a “can of chocolate syrup”. Well- Hershey’s stopped producing chocolate syrup in a can in 1985. Do they make Hershey’s syrup in the can anymore? – Blog FAQ (2024 Edition) Plus, I prefer to use as natural as possible ingredients so I’m going for rich cocoa powder.
2# creme de menthe. We grow mint and make mint extract- which is super easy to make and all natural. Just a tip: mint can be quite invasive, so it is best to grow it in containers to prevent it from spreading throughout the garden. While mint leaves are naturally green, the extract is clear to light amber. Therefore, to limit our food dye intake, I decided to skip any artificial coloring.
So, I’ve transformed my mom’s 1985 Christmas party recipe and named them peppermint patty brownies, as the creamy white mint filling resembles a peppermint patty.
Let me tell you, these brownies are phenomenal! They’re ultra-chocolatey and boast a soft, chewy texture, topped with a fluffy minty cream that’s simply irresistible. I won’t pretend they’re healthy—maybe they’re a treat for the soul! However, what I can assure you is that they contain zero food dyes or preservatives. Anyone who adores the pairing of mint and chocolate will absolutely fall in love with these brownies!
Got a sweet tooth? Want to make more desserts after trying peppermint patty brownies? Try:
Peppermint Patty Brownies
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Ingredients
Brownie Batter
- 1¼ cup Butter, melted
- 2 cups Sugar
- 2 tsp Vanilla extract
- 4 Eggs
- 3/4 cup Cocoa Powder
- 1 cup Flour
- 1/2 tsp Salt
Mint Creme Layer
- 2 cups Powdered Sugar
- 1/2 cup Butter, softened
- 1 tbsp Milk
- 1 tbsp Mint extract
Chocolate Topping
- 1 cup Chocolate chips
- 6 tbsp Butter
Instructions
- Preheat oven to 350℉.
- In the large mixing bowl, melt butter in the microwave.
- Add the sugar and vanilla to the melted butter and stir to mix the ingredients.
- Add the eggs and stir to mix completely.
- Add the cocoa powder, flour and salt to the mixing bowl.
- Gently fold in the dry ingredients until the batter is mixed.
- Pour the batter into a greased 13x9 baking dish.
- Bake for 30 minutes or until a toothpick inserted into the middle of the pan comes out clean.
- Remove the brownies from the oven and allow to cool completely on a wire rack. This will take about 1 hour.
- In the stand mixer with the paddle attachment, slowly mix the powdered sugar, softened butter, milk and mint extract.
- As the ingredients begin to come together, increase the speed of the mixer to create a fluffy texture.
- Gently spread the mint layer over the top of the brownies.
- Place the brownies in the freezer for about 10 minutes to allow the mint layer to harden a little.
- In a small mixing bowl, add chocolate chips and butter. Melt ingredients in the microwave for about 1-2 minutes. Remove and stir until the chocolate chips are entirely melted and the butter is mixed completely with the chocolate.
- Remove the brownies from the freezer and pour the chocolate over the top of the mint layer. Gently spread over the entire top of the brownies.
- Refrigerate for 30 minutes or until the chocolate on top has hardened.
- Remove and cut into 24 brownies.
Nutrition
