Nothing tastes better during the holiday season as peppermint mocha brownies! Just be warned, if you don’t like rich, dark, fudgy brownies, this recipe is not for you. 😉
I loved making this recipe because it reminded me of the peppermint espresso brownies I used to get at a certain coffeeshop during the holidays. Even though they tasted pretty good, they were always a little dry. I decided when I made this recipe to make them as moist and fudgy as possible!
Hope you enjoy them as much as I did! 🙂
What’s Inside?
- Chocolate- And a lot of it!
- Cocoa Powder- You can use either regular, or dutch process. I used regular.
- Sugar
- Eggs
- Butter
- Flour
- Instant Coffee or Instant Espresso
- Peppermint Extract
How to make Peppermint Mocha Brownies
- Melt the butter (over the stove or a microwave), combine it with the sugar and whisk it together.
- Put the eggs and peppermint extract in the mixture and whisk until combined.
- Roughly chop 4oz of chocolate up and melt it, either in a double boiler on the stove, or in the microwave.
- Mix melted chocolate in with the butter/sugar/egg mixture.
- Sift in all of the dry ingredients (flour, salt, coffee, cocoa powder) and stir until all ingredients are just combined.
- Roughly chop up the remaining 4oz of chooclate.
- Mix the chocolate chunks in the batter.
- Preheat oven to 350 degrees F.
- Line a 9×9 square baking pan with parchment paper with a 2 inch overlap.
- Grease pan.
- Pour the batter on top of the parchment paper and place in oven.
- Bake for 20-25 minutes.
- When done, using the parchment paper, lift brownies out of pan and place on cooling rack.
- Dust with powdered sugar.
- After cool, cut into squares.
- Enjoy!
Equipment Used (affiliate links)
Peppermint Mocha Brownies!
A wonderful holiday dessert!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: dessert, holiday, american
Ingredients
Scale
- 1 stick Butter (8 tbsp)
- 1 1/4 cup Cane Sugar
- 2 Eggs
- 2 tsp Peppermint Extract
- 8 oz Dark Chocolate I used a bar of dark baking chocolate
- 1/2 cup Flour I used Cup4Cup Gluten Free
- 1/4 tsp Salt
- 1/2 cup Cocoa Powder
- 1 1/2 tbsp Instant Coffee or Instant Espresso
Instructions
- Preheat the oven to 350°F.
- Melt the butter, either on the stove or in the microwave, using a microwave safe bowl.
- Whisk the melted butter and the sugar together.
- Put both of the eggs and the peppermint extract in and whisk until combined.
- Take half (4 oz) of the chocolate, roughly chop it, then melt it either in a double boiler, or in the microwave, using a microwave safe bowl. If using a microwave start by heating it for 30 seconds, and then 15 second increments until melted completely.
- Pour the melted chocolate in with the egg/sugar mixture and stir until combined.
- Sift the flour, salt, coffee, and cocoa powder into the egg/sugar/chocolate mixture and stir until just combined.
- Roughly chop the remaining 4oz of chocolate and mix into the batter.
- Line a 9×9 baking pan with a parchment paper with 2 inches of overlap. Use spray oil to grease parchment paper.
- Pour the batter into the lined baking pan and place on center rack in oven.
- Bake for 20-25 minutes, or until you can pierce brownies with a fork and pull it out clean.
- After they have finished cooking, using thei parchment paper, remove the brownies from the pan and place on cooling rack.
- Dust the top of the brownies with powdered sugar.
- When the brownies have cooled, cut them into squares.
- Enjoy!!
