Holiday mint brownies, also called peppermint patty brownies, are a decadent dessert with a dense chewy brownie, a creamy peppermint frosting in the middle, and then topped with a layer of glazed chocolate.
They are the perfect treat and will add a pop of color to your Christmas dessert table. You definitely want to add this delicious confection to your holiday baking list!
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HOW I FOUND THE BROWNIE RECIPE
Many years ago, my dad wanted to have a work holiday party that only served desserts. He and my stepmom asked me to make the desserts and even offered to buy me a KitchenAid mixer to make it easier. I was all in, because I had been wanting a KitchenAid mixer so badly. I still have the same mixer today, because they last for such a long time.
When planning for the dessert holiday party, I asked several of my friends to share their favorite recipes with me. One of my dear friends shared the holiday mint brownie recipe with me, which is also referred to, by some, as peppermint patty brownies.
Throughout the years, I have made a few small changes to the recipe, and it continues to be one of my favorite holiday desserts.
WHAT IS IN THE HOLIDAY MINT BROWNIES
The bottom layer is a dense chewy brownie that incorporates cocoa, butter, flour, sugar, eggs, and mint extract.
The next layer, which happens to be my favorite layer, is peppermint icing. This icing layer is very similar to a buttercream frosting, because it uses butter and powdered sugar. It also uses mint extract and green food coloring, which gives these brownies the beautiful pop of color.
The last layer is a chocolate glaze that is made with melted chocolate chips and butter.
Each layer of the holiday mint brownies is what creates this decadent dessert that will disappear in a hurry.
TIPS FOR MAKING THE HOLIDAY MINT BROWNIES
The bottom layer of the holiday mint brownies cooks very quickly and you do not want to over-bake them. I have over-baked them on various occasions, and it makes the edges really hard and crunchy. When I do over-bake them, I end up cutting the edges of the brownies off so they aren’t too hard to eat.
Also, cooling the bottom layer completely is really important, so the peppermint frosting doesn’t melt. Once the brownies are frosted, chilling the brownies is also very important, or the chocolate glaze won’t set up correctly.
The holiday mint brownies are chilled in the refrigerator to set the chocolate glaze, and then they are stored in the refrigerator. The last tip I want to share is bring them to room temperature before you cut them. If you don’t some of the chocolate will crack on top. This has happened to me, but no one seems to mind because they still taste delicious.
MAKING THE HOLIDAY MINT BROWNIES YEAR AFTER YEAR
The holiday mint brownies are one of my favorite things to bake for the holidays. Many of my holiday baking recipes use red cherries, red food coloring, or red sprinkles. I feel like these brownies bring a pop of color to a platter of Christmas goodies, because the middle layer is a beautiful vibrant green color.
Hopefully you will add these to your holiday baking this year!
Holiday Mint Brownies
- 1/2 cup butter, softened
- 2 cup sugar
- 3/4 cup baking cocoa
- 1/4 cup butter, melted and cooled
- 4 eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp peppermint extract
- 6 tbsp butter, softened
- 3 cups powdered sugar
- 1 1/2 tsp peppermint extract
- 3 tbsp water
- green food coloring
- 12 oz chocolate chips
- 4 tbsp butter
- Preheat oven to 350 degrees.
- Grease a 9 x 13 baking pan.
- Beat together softened butter and sugar until creamy.
- Add cocoa and melter butter, and beat until blended.
- Add eggs, flour, salt, and peppermint extract. Mix until smooth.
- Spread batter into baking dish.
- Bake for 35-38 minutes. Do NOT overcook or edges will be hard.*
- Let cool completely.
- Beat powdered sugar and softened butter until creamy.
- Add water one tablespoon at a time, beating after each addition until desired consistency.
- Add food coloring a couple of drops at a time, beating after each addition until desired color is achieved.
- Spread on top of cooled brownies.
- Refrigerate for 30 minutes.
- Put chocolate chips and butter in microwave safe bowl.
- Melt in microwave 10 seconds at a time, stirring after each segment util chocolate is melted and shiny.
- Do not over-melt, or chocolate will dry out and lose its shine and will not spread onto frosting.
- Cool slightly, then spread onto peppermint frosting.
- Refrigerate until chocolate is set.
- Once your brownie layers are finished, set them on the counter until they are room temperature.*
- Slice into squares and serve.
- *If you cut the brownies while they are still cold, the chocolate glaze will crack.
- *If you over bake the brownies, they edges will become hard. If this happens, just cut the edges off the brownies–you will still have plenty to serve your guests.