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Peppermint Patty Brownies

"Brownies with York Peppermint Patties in them."
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servings 653 cals
Serving size has been adjusted!
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 97.7g
  • 32%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
  2. Reserve 2 cups of batter, set aside
  3. Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
  4. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

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Read all reviews 76
  1. 93 Ratings

Most helpful positive review

These brownies rock!! I've had this recipe for a long time, and the original recipe actually calls for 1 1/2 c. MELTED butter or margarine. I prefer to use butter, so this may help to alleviat...

Most helpful critical review

I don't know what went wrong with these. 55 mins was way too long in my oven. I had to take it out after 25 mins. The brownie wasn't moist, kind of dry and the peppermint patties didn't melt. It...

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Most positive
Least positive

These brownies rock!! I've had this recipe for a long time, and the original recipe actually calls for 1 1/2 c. MELTED butter or margarine. I prefer to use butter, so this may help to alleviat...

Everyone has raved about these brownies each time I've made them. A few suggestions that have worked for me: four eggs work fine. Make them in two square pans instead of a 9x13. Don't bake t...

I have made these for years -- always my husband's request for Father's Day and birthdays. I always make them in a metal 9x12 cake pan and I only put enough batter on the bottom to cover the pa...

I love these. Of course they are better from scratch, but I ALWAYS have brownie mixes and a bag of yorks (I buy the regular size for cheap after Christmas) on hand. Prepare 2 boxes of mix as d...

These had a rich dark appearance, great gooey texture, and a refreshing mint flavor. Make sure you watch them the last 15 minutes or so of baking - I took mine out about 10 minutes before the r...

I didn't follow the brownie part of this recipe (I'm lazy...I used a box), but am rating the concept, anyway to show how diverse the recipe is; you could use it w/any brownie recipe. What a sim...

I'm glad I gave this recipe another try. I made it when it first appeared in magazine ads, with less-than-desirable results. The edges were burned, and the patties oozed and stuck to the sides o...

Brownie was very good and mildly minty. I tend to like brownies 'fudgy' as opposed to 'cakey'. These were a bit 'cakey' for me so next time a will try 4 eggs to see if that helps. I did spray...

I have made this recipe for years now. Everyone loves it. I have taken to baking it in 2 half pans, one with peppermint patties, the other with peanut butter cups. Everyone seems to have their...