Peppermint Patty Brownies

Recipe adapted from Abby Thome.


  • 2 boxes of Ghiradelli brownie mix
  • 1/2 c. water
  • 1 c. vegetable oil
  • 2 eggs
  • 24 York Peppermint Patties
  • Sprinkles, optional
  • Course sea salt, optional


  1. Preheat oven to 350F.
  2. Line a 9×13 OXO good grips nonstick cake pan with enough parchment paper overhanging that you can grab hold of the parchment paper and lift the brownies out after they’ve cooled.
  3. In a bowl, mix brownie mix through eggs together.
  4. Pour batter into a parchment lined baking pan.
  5. Bake for 32 minutes; then remove from oven and top with peppermint patties; then place back in the oven for 8 more minutes to finish cooking and melt the patties.
  6. Remove brownies from the oven and gently smear the melted patties to frost the brownies.
  7. Top with sprinkles and sprinkle with sea salt (optional).
  8. Allow to cool completely. Once cooled grab the parchment paper and lift brownies out of pan for easy cutting.

Peppermint Pattie Brownies:

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