Perfect Peppermint Brownies

The perfect combination of peppermint and chocolate in a brownie.


24 to 36 brownies


16 or 17 small (1 1/2 inch) YORK Peppermint Patties
3/4 cup cocoa (e.g. HERSHEY')
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups granulated (white) sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
confectioners' (powdered) sugar
additional small YORK Peppermint Patties (optional)


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with butter or cooking spray. Unwrap and coarsely chop 16 or 17 peppermint patties; set aside.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in peppermint pattie pieces. Spread in prepared pan.

Bake for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire cooling rack. Sprinkle with powdered sugar; cut into bars. Garnish with peppermint pattie pieces, if desired.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 40 minutes

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

Nutritional Information

Amount per serving: unavailable

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