Indulge in rich and festive Peppermint Mocha Brownies, combining chocolate, peppermint, and mocha flavors for a perfect holiday treat everyone will love!
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.
Preheat your oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33 cm) pan with butter or nonstick cooking spray. Line it with parchment paper, leaving an overhang on all sides. Grease the parchment paper.
Coat the parchment with butter or nonstick cooking spray and set it aside. Heat ½ cup (120 ml) of water in a small saucepan until it boils. Add 1 tablespoon (15 ml) of the boiling water to a small bowl. Stir in the espresso powder until it forms a thick liquid or paste. Set aside.
Combine cocoa powder, dark brown sugar, and granulated sugar in a large bowl. Whisk in the melted butter and espresso mixture until well combined. Add the eggs one at a time, beating thoroughly between each addition. Stir in the vanilla and peppermint extracts.
Mix in the salt and flour until well combined, then evenly spread the batter in the prepared pan. Bake the brownies for 25-30 minutes, adding crushed peppermint candy halfway through. Test the brownies by inserting a toothpick into the center of the pan. If the toothpick comes out with damp batter, the brownies are not yet fully baked. The brownies are done when only a few moist crumbs remain.
After baking, let the pan cool on a wire rack before cutting into squares. Store any leftover brownies in an airtight container at room temperature for 3-4 days.
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Can Be Made Dairy-Free: By substituting dairy ingredients with plant-based alternatives (like vegan butter or almond milk), this recipe can be made dairy-free.
Can Be Made Gluten-Free: If you substitute gluten-free flour, the recipe can be adapted for those with gluten intolerance.
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
