There’s something magical about the flavor combination of rich chocolate, bold espresso, and cool peppermint. These peppermint mocha brownies are the ultimate winter indulgence, especially perfect for cozy nights, holiday gatherings, or when you simply crave a decadent treat with a refreshing twist.
Imagine the deep, fudgy texture of your favorite brownies infused with the warm complexity of coffee and the bright, invigorating taste of peppermint. That’s exactly what you get in every bite of these peppermint brownies. The espresso powder enhances the cocoa, making the chocolate flavor even more intense, while the peppermint extract gives them a minty burst that’s both festive and satisfying.
What makes these peppermint mocha bars a standout is how versatile and crowd-pleasing they are. Whether you're baking them for a holiday cookie exchange, gifting a homemade treat, or adding something special to your Christmas dessert table, these brownies never disappoint. They also store well and taste even better the next day, making them perfect for make-ahead holiday baking.
And don’t forget the crushed peppermint candy sprinkled on top. It not only adds a festive flair but also gives a delightful crunch that contrasts perfectly with the soft, fudgy interior.
One of the best parts about this recipe is how easy it is to make. You don't need any special equipment or fancy ingredients. A few pantry staples like cocoa powder, brown sugar, butter, eggs, and peppermint extract come together to create an irresistibly rich and flavorful treat. The use of espresso powder may sound like a small detail, but it’s the secret ingredient that makes the chocolate taste deeper and more complex.
Even if you're not an experienced baker, you’ll find this recipe simple to follow. The steps are straightforward, the ingredients are familiar, and the result is anything but ordinary.
These peppermint mocha brownies, with their rich, fudgy center and festive flavor, are the kind of treat that feels like a warm hug on a chilly day. They bring together everything we love about winter baking comfort, warmth, and a little bit of sparkle. Try them once, and they just might become your new holiday tradition.
Peppermint Mocha Brownies are a dessert version of your favorite holiday latte. They include a hint of coffee and peppermint flavors and are topped with crushed peppermint. Sprinkle striped candy canes on top. Nothing says festive during the holidays more than a delicious and extravagant treat.
Get your oven ready:
Preheat your oven to 350°F (180°C).
Prepare your pan:
Lightly grease a 9 x 13-inch (22 x 33 cm) baking pan with butter or cooking spray.
Then, line the pan with parchment paper, leaving some extra paper hanging over the sides (this makes it easy to lift the brownies out later).
Spray or butter the parchment paper too, and set the pan aside.
Make the espresso mix:
In a small pot, boil ½ cup (120 ml) of water.
Pour 1 tablespoon (15 ml) of the hot water into a small bowl, then stir in the espresso powder until it becomes a smooth paste. Set it aside.
Mix the dry ingredients:
In a large mixing bowl, whisk together the cocoa powder, brown sugar, and white sugar.
Add the wet ingredients:
Pour in the melted butter and the espresso paste, and whisk until everything is well mixed.
Add the eggs and flavor:
Add the eggs one at a time, mixing well after each one.
Stir in the vanilla and peppermint extract.
Finish the batter:
Add the salt and flour, and gently mix using a spoon or rubber spatula. Mix just until you don’t see any dry flour.
Bake the brownies:
Spread the batter evenly in your prepared pan.
Bake for 25 to 30 minutes. If you're using crushed peppermint candy, sprinkle it on top halfway through baking.
Check if it’s done:
Stick a toothpick in the center. If it comes out with wet batter, bake a little longer. If it comes out with a few moist crumbs, your brownies are ready.
Cool and serve:
Take the pan out of the oven and let the brownies cool completely in the pan on a wire rack.
Once cool, lift the brownies out using the parchment paper and cut them into squares.
Storing leftovers:
Keep any extra brownies in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Swirling Tip: For picture-perfect brownies, don’t fully mix in the dulce de leche just gently swirl it on top with a knife or toothpick for a marbled effect.
Choose Your Cocoa: You can use either natural or Dutch-process cocoa powder. Dutch-process gives a smoother, richer chocolate flavor, while natural cocoa offers a slightly sharper taste.
No Espresso Powder? You can skip it if needed, but a little espresso enhances the chocolate flavor without making the brownies taste like coffee.
Let Them Cool Fully: It’s tempting to dig in right away, but letting the brownies cool completely in the pan helps them set and makes them easier to slice cleanly.
Freezer-Friendly: These Dulce De Leche Brownies freeze beautifully. Wrap them tightly in plastic wrap and store in an airtight container for up to 2 months.
Texture Tip: For extra fudgy brownies, slightly underbake them and let them finish setting as they cool. If you prefer cakier brownies, bake toward the longer end of the suggested time.
Serving Idea: Serve warm with a scoop of vanilla ice cream and an extra drizzle of dulce de leche for a decadent dessert.
Hi there! I’m Cookrella, also known as Rella Wilson – a proud Mother, Foodie, and Chef. By day, I’m a full-time food blogger, but at heart, I’m a loving wife and dedicated mom. I blend my love for travel, recipe creation, and precious family moments into a flavorful life.
Thank you for printing this recipe! I hope it fills your kitchen with wonderful aromas and your table with joy. Happy cooking, and don’t forget to share your creations with us! #CookrellaCreations
