I seriously love these Peppermint Patty Brownies. They remind me of ice cream – mint chocolate chip ice cream. If you want to be precise, Baskin & Robins’ mint chocolate chip ice cream, which happens to be my favorite kind of ice cream in the entire world. Throw a scoop or two on top of a brownie, add a little hot fudge and some whipped cream and you quite simply have heaven in a brownie sundae. These particular sundaes happen to be tied to some of my very most favorite memories with some of my very most favorite people. In high school, we had a habit of stopping for a treat and then driving around with no particular destination in mind, singing out loud with the radio, laughing, and just passing time together. I can’t tell you how many hours we spent driving around aimlessly, right Andrea? They were simple happy times. And one bite of these brownies takes me right back to them. Wouldn’t it be nice to relive those days? Okay, so maybe I don’t want to relive all my high school days. I’d like to forget about the awkward teenage stuff, but some of those memories I would take in a minute. Since I don’t have a time machine and Baskin & Robins doesn’t have a store here anymore, these Peppermint Patty Brownies are probably the closest I’m going to get for awhile. These brownies are soft and chewy and they have a smooth and creamy mint topping made from York Peppermint Patties, that are all covered in a fudgy chocolate frosting. I think a scoop of vanilla ice cream, some hot fudge and a little whipped cream could be dangerous. Crumb, you guys, these brownies are seriously dangerous! If you like mint and chocolate, and who doesn’t, you’ve got to make these. Trust me on this one.
- 18 mini York Peppermint Patties give or take a few
- 1 package of Betty Crocker Dark Chocolate Brownies this is not a sponsored post, they are honestly just my favorite
- Ingredients called for on box
- 1/4 cup hot fudge topping straight from the jar
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk OR cream
- 16 oz. powdered sugar
- 1 tsp vanilla
Unwrap peppermint patties and flatten them between your palms. You want them as thin as you can get them so that they melt nicely into the brownies. Place on waxed paper and set aside.
Prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar using a mixer. Make sure to follow the high altitude directions if you live at high altitude (I use only 2 Tablespoons of flour and two eggs for chewy brownies along with the required water and oil, if you prefer cake-like brownies, follow those instructions.
For the Frosting: Working while the brownies bake, bring butter and cocoa powder to a boil. Remove from heat add milk, powdered sugar, and vanilla and stir until smooth. If brownies aren't done baking, return to low heat and stir occasionally to keep smooth and spreadable until you are ready to use it.
As soon as the brownies are done baking, remove them from the oven and gently top with flattened peppermint patties. Top with hot frosting. It works best to pour the frosting moving back and forth in a zig-zagging motion as you move across them. When brownies have cooled, cut into bars and enjoy.
Feel free to substitute with your favorite brownie recipe. I haven't found a homemade brownie recipe that I love yet (I'm open to suggestions), so I always use Betty Crocker's Dark Chocolate brownie mix and follow the high altitude directions for chewy brownies, adding only 2 Tablespoons of flour instead of three. Sometimes I stir 1/4 cup hot fudge ice cream topping straight from the jar into my brownie batter, depending on how gooey I want them and sometimes I don't.