Dark Chocolate Peppermint Patty Fudgy Brownies
Gooey and decadent super fudgy dark chocolate brownies are filled and topped with peppermint patty pieces for a fun bite-sized treat.
Servings 16 brownies
Calories 273kcal
Ingredients
- 4 Tbsp Unsalted Butter
- ¼ Cup Vegetable Oil
- 9 oz Dark Chocolate broken into pieces
- ¾ Cup Granulated Sugar
- ¼ Cup Brown sugar
- 3 Eggs
- ½ tsp Vanilla extract
- ¼ tsp Peppermint Extract
- ⅔ Cup All-purpose flour
- 1 tsp Espresso Powder
- ½ tsp Salt
- 12 6oz-Peppermint Patties roughly chopped
Instructions
- Preheat the oven to 350°F with a rack in the middle, and line an 8x8 pan with parchment paper.
- In a large mixing bowl, add the butter, oil, and chocolate pieces. Microwave in 30 second increments until the chocolate is melted, stirring after each increment.
- Stir until smooth. Then stir in both sugars until incorporated. Add in the eggs, and vanilla and peppermint extracts. Stir until everything is fully combined.
- In a small bowl, whisk together the flour, espresso powder, and salt. Using a silicone spatula, fold the dry ingredients into the chocolate mixture. Continue mixing until the flour is just incorporated, and there are no dry pockets. Some lumps are okay.
- Fold in about ¾-⅞ of the peppermint patty pieces, leaving a few aside for adding to the top.
- Transfer the brownies batter to the prepared pan, scraping all the excess into the pan with a silicone spatula. Smooth out the batter with a spatula to distribute it evenly. Add the extra peppermint patty pieces scattered on top.
- Bake for 45-55 minutes, until there is only a slight, uniform jiggle, and a toothpick comes out with only melted chocolate.
- Allow the finished brownies to cool completely in the pan on a trivet. Then use the parchment paper to lift them out of the pan, and cut into 16 squares.
- Serve the brownies room temperature or warmed slightly in the microwave, or as part of a brownie sundae.
Notes
- Peppermint patties: York Peppermint Patties come in multiple sizes. For this recipe, I suggest using the small 0.6oz ones that come in multipacks. If you can only find the larger versions, adjust the amount accordingly, and be aware that the chocolate to peppermint ratio may be different.
- Make ahead tip: I always suggest making brownies at least one day in advance. Second day brownies are just better. These will keep sealed at room temperature for about 5-7 days, cut or uncut.