Last week, I came up with a crazy idea while munching on candy at the movies. Peppermint Patty stuffed… something. Other than my mouth, that is. Cookies, cake… something sweet and decadent. After some thinking (and drooling), brownies seemed like the only appropriate answer. Chocolate with minty chocolate in the middle? Yes.

I discovered this brownie recipe awhile back. Since then, it’s been my go-to. I don’t know why I haven’t posted it before.

It is incredibly fudgy and rich. The addition of espresso powder really brings out the chocolate flavor. Espresso + chocolate + mint? How can you go wrong?

And working with warm ingredients make the chocolate chips break down into gooey goodness…

Oh holy guacamole, I need to go get another one right now. And I need it to be warm and put a good helping of ice cream right over the top of it.

So please… go do yourself and your family (if you are physically able to not eat them all…) a favor and bake these. Right. This. Minute. Because there is nothing like them.

Peppermint Patty Stuffed Brownies
Brownie recipe from Buns In My Oven, Peppermint Patty incorporation by A Duck’s Oven

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
24 Peppermint Patties


1. Preheat the oven to 350 degrees. Butter a 9×13 baking dish. 
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. 
3. Pour butter mixture into a large bowl or stand mixer and beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined. 
4. Pour into prepared pan. Press peppermint patties side by side into the batter. When all patties are in the batter, use a spatula to smooth over the top. 
5. Bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.