peppermint brownie recipe

Peppermint Brownies

Peppermint Brownies look great and taste great! My teenage son likes to make these for his teachers and friends, so they are also known as Chris Storys Almost Famous Peppermint Brownies! If a teenage boy can make these, you can too!
Servings 4 dozen
Author Kristl Story,


  • 2 sticks butter
  • 8 oz. unsweetened chocolate
  • 1 tablespoon instant coffee
  • 1 tablespoon boiling water
  • 5 eggs
  • 3 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 2/3 cups flour
  • 1 9.5 oz. package Andes mints (creme de menthe flavor)


  1. Line a 9 x 13 pan with parchment paper.
  2. Microwave butter and unsweetened chocolate until melted (microwave 1 minute, stir, microwave 30 seconds, stir, microwave in additional 30 second increments if needed.)
  3. Dissolve instant coffee in boiling water.
  4. Beat together eggs, sugar, vanilla extract and almond extract on high for 3 minutes.
  5. Beat in coffee mixture.
  6. Beat in chocolate/butter mixture.
  7. Beat in flour.
  8. Pour half of the batter into the pan.
  9. Top with a layer of Andes mints.
  10. Spread remaining batter on top of the mints.
  11. Bake at 425 for 23 minutes (they will still look soft!).
  12. Cool on a wire rack and refrigerate 4 hours before cutting.
  13. Lift the edges of the parchment paper to remove the brownies from the pan.
  14. These brownies are really thick!