Easy Peppermint Brownies

These easy peppermint brownies come together quickly and are so incredibly tasty you’ll crave them year-round.

stack of two easy peppermint brownies

The Story Behind my Easy Peppermint Brownies

When I was a student at Brigham Young University, I worked for the Career Center organizing events and information sessions happening all over campus. Honestly, it was such a fun and easy job and something I would definitely consider doing on a full-time scale. There is just something so fun and exciting about planning events that I just loved. My favorite part may have been ordering all of the food!

I worked directly with restaurants and BYU catering. The common theme between most events on BYU campus was pizza and BYU Mint Brownies. If you have ever graced the campus of BYU, then you have probably had the privilege of tasting their famous mint brownies. BYU Mint Brownies consists of a brownie layer, topped with a green peppermint frosting, and then finished with a chocolate frosting.

One of the perks of my career center job, was that we got ALL the leftovers from the information sessions put on by companies. They always over ordered food, and we always had leftover BYU Mint Brownies. At the beginning of my job, I was always so excited about the peppermint brownies left in the break room. I definitely ate my fair share for a morning snack. In fact, I quickly grew tired of them, and it took me a few years to get back into eating them again.

So when I was craving a BYU Mint Brownie recently, I knew I had to recreate the flavor, but I didn’t want all the layers of frosting like theirs has. So instead I made brownies, layered it with chocolate peppermint dinner mints, and then topped it with a chocolate buttercream.

They are delicious and transported me back to my BYU days with just the first bite. Since you only have to make one frosting, instead of two, these are so much easier to make!

Once the brownies are baked, I immediately place the unwrapped peppermint chocolates on top and wait 5-10 minutes for them to melt. Once they are melted, I spread the chocolate evenly with an offset spatula and stick them in the fridge for the chocolate to harden back up.

While the brownies continue to cool, I whip up a batch of fluffy chocolate buttercream. Once the brownies are completely cooled, I top them with the buttercream and they are ready to serve.

Ingredients Needed for Easy Peppermint Brownies

  • Butter – you’ll need butter for the brownies and the frosting
  • Semi-sweet chocolate chips – I prefer using semi-sweet for this recipe so the brownies aren’t overly sweet or too dark.
  • Sugar
  • Eggs – Four large eggs
  • Vanilla – You can use imitation or extract, whichever you prefer
  • Flour – all-purpose is perfect for this recipe
  • Cocoa powder – Regular cocoa powder works great, but dark cocoa powder is also good.
  • Salt
  • Peppermint Patties – The small snack size are the perfect option, not the large ones. This size is great.
  • Powdered Sugar

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stack of two easy peppermint brownies

Easy Peppermint Brownies

These easy peppermint brownies come together quickly and are so incredibly tasty you'll want to make them year round and not just at Christmas time.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert

Ingredients
  

For the Brownie Batter

  • cup butter melted
  • 1 cup semi-sweet chocolate chips
  • 2 cups sugar
  • 4 eggs
  • 1 TBS vanilla
  • cups flour
  • ½ cup cocoa powder
  • 1 tsp salt
  • cup dark chocolate chips

For the Peppermint Layer

  • 30-35 small York peppermint patties, unwrapped

For the Chocolate Buttercream

  • ½ cup butter
  • cup cocoa powder
  • 2 cups powdered sugar
  • 2 tbs milk

Instructions
 

For the Brownie Batter

  • Preheat the oven to 350°. Grease a 9×13 pan and set aside.
  • In a microwavable bowl, melt butter and semi-sweet chocolate chips in 45 second intervals. Stir between each interval. Heat until completely melted.
  • Add in sugar, eggs, and vanilla. Stir until combined.
  • Add dry ingredients and mix well.
  • Pour into the greased pan and bake for 35-40 minutes.

For the Peppermint Layer

  • Place unwrapped York peppermint patties evenly across the entire pan of brownies. I created this recipe in Europe, so my peppermint patties were rectangle in shape. You may wind up using less than 35 peppermint patties in total.
  • Wait 5-10 minutes for the peppermint patties to melt. The tops should be glistening. Once they are all completely melted, use an offset spatula to spread evenly across the entire pan.
  • Place them in the fridge to cool down and for the peppermint patties to harden again.

For the Chocolate Buttercream

  • In the bowl of an electric mixer, cream the butter until light and fluffy.
  • Add in 1 cup of the powdered sugar and 1 tbs of the milk. Turn the mixer on low until it is combined. Turn the speed up for 1-2 minutes until light and fluffy. Repeat this step with the remaining cup and tbs of powdered sugar and milk. Mix on high for 5 minutes once combined. The extra time really makes the frosting fluffy.
  • Spread the frosting evenly on top of completely cooled brownies.
  • Slice with a plastic knife to avoid any crumbs and enjoy!

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