Sensational Peppermint Pattie Brownies
For a truly authentic French Alpine Vin Chaud experience, here’s a classic recipe that leans toward the French style—simple, aromatic, and subtly spiced. This version is designed to recreate the cozy, warming experience of sipping mulled wine at a ski lodge in the French Alps.
Ingredients:
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
5 Tbsp unsweetened cocoa powder
10 Tbsp unsalted butter (or 8 Tbsp butter + 2 Tbsp vegetable oil for extra chewiness)
1 1/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
24 small peppermint patties (roughly 1 1/4 inches each)
Optional: 1/4 tsp peppermint extract for extra minty flair
Directions:
Preheat your oven to 350°F. Prep your 9x13-inch pan with either a generous coat of butter or a parchment paper lining (because we don’t want to deal with stuck brownies).
Whisk together the dry ingredients—flour, baking powder, salt, and cocoa powder—in a bowl that’s bigger than you think you’ll need.
Melt the butter in a saucepan over medium heat. Once it’s beautifully melted, stir in the sugar until it’s silky smooth. Let this cool for a minute or two so you don’t accidentally cook the eggs in the next step. (Scrambled egg brownies = hard pass.)
Beat in the eggs one at a time, feeling very accomplished, then stir in the vanilla extract (and peppermint extract if you’re going for mint supremacy).
Slowly add the dry mixture to the wet mixture. Stir just until combined—no overmixing here.
Pour half the batter into the pan and spread it out like you’re icing a cake. Lay down your peppermint patties in neat rows, leaving just a smidge of room between each. Pour the rest of the batter over the patties and spread it evenly.
Bake for 30-35 minutes, checking around the 30-minute mark. Stick a toothpick into a brownie-only section—if it comes out with moist crumbs, you’re golden.
Let the brownies cool completely. I know, waiting is hard, but these cut best when they’ve cooled. Slice into squares and try not to eat the entire tray.