Peppermint Surprise Mini Brownies

Prep Time
Cook Time
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"A great way to use that leftover or half-price Halloween candy! From ATK, so they're delicious, of course! NOTE: Make sure you're using the 1 1/2 inch York patties, or else you'll have to adjust."

Original recipe yields 36 servings


  • Serving Size: 1 (35.4 g)
  • Calories 171.7
  • Total Fat - 11.1 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 22.3 mg
  • Sodium - 47.5 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 0.8 g
  • Sugars - 8.4 g
  • Protein - 3 g
  • Calcium - 62.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees and adjust oven rack to the middle position. Line 8-inch-square baking pan with parchment paper in both directions, making sure that at least 1 inch overhangs the top on all sides. Butter or spray the bottom.

Step 2

Melt butter and chocolate together. Set aside to cool slightly.

Step 3

Combine flour, baking powder, and salt in a separate small bowl. Set aside.

Step 4

Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.

Step 5

Set 1 cup of the brownie batter aside. Pour remaining batter into the prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.

Step 6

Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours.

Step 7

Grasp overhanging parchment on sides of pan and transfer brownies to a cutting board. Cut into 36 pieces and serve. Brownies will keep at room temperature in airtight container for up to 3 days.

Tips & Variations

No special items needed.