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Peppermint Brownie Pie

A decadent chocolate dessert featuring a soft brownie base filled with creamy peppermint patties and topped with a silky ganache, making it perfect for holiday feasts or simple family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 1/4 cup salted butter Provides richness and moisture for the brownies.
  • 1/2 cup semi-sweet chocolate chips Adds deep chocolate flavor and texture.
  • 2 large eggs Binds the ingredients and enriches the flavor profile.
  • 1/3 cup unsweetened cocoa Contributes to the intense chocolate flavor.
  • 1 cup granulated sugar Balances the bitterness of cocoa, enhancing sweetness.
  • 1 teaspoon pure vanilla extract Adds a warm depth of flavor.
  • 1/2 cup all-purpose flour Gives structure to the brownie base.
  • 1 teaspoon baking powder Helps the brownies rise to the right texture.
  • 1 cup mini peppermint patties Provides bursts of minty flavor throughout the pie.
For the Ganache Topping
  • 1 cup heavy whipping cream Creates a rich ganache for the topping.
  • 1/2 cup semi-sweet chocolate chips For the ganache topping.
For Garnish
  • 1/4 cup crushed candy canes or peppermint candies Adds festive crunch and minty sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare your pie pan with cooking spray.
  2. In a small microwavable-safe bowl, melt 1/4 cup of butter and 1/2 cup of chocolate chips for 30 seconds.
  3. In a large microwavable bowl, melt the remaining 1/2 cup of butter and allow it to cool slightly. Then, mix in the eggs, cocoa, sugar, and vanilla extract until smooth.
Cooking
  1. Stir in the melted chocolate mixture until well combined.
  2. In a medium bowl, whisk together the flour and baking powder, then add to the chocolate mixture and combine gently.
  3. Spread half of the batter in the prepared pan, place the peppermint patties on top, and then spread the remaining batter over the candies.
  4. Bake for 30-35 minutes until the center is set but still soft.
  5. Remove from the oven and let the pie cool completely before adding the ganache.
Serving
  1. In a clean microwave-safe bowl, mix whipping cream and chocolate chips, microwaving for 30 seconds, stirring until smooth.
  2. If needed, microwave in 10-second intervals until fully melted and smooth, then spread the ganache over the cooled pie.
  3. Sprinkle crushed candy canes or peppermint candies on top before serving.

Notes

This pie can be made a day in advance and stored in the refrigerator. Leftovers can be kept in an airtight container for up to four days or frozen for up to three months.