Irresistibly Fudgy Peppermint Mocha Brownies: Your Ultimate Holiday Baking Guide
Imagine the perfect harmony of rich dark chocolate, refreshing peppermint, and a subtle hint of coffee, all baked into an impossibly fudgy brownie. These aren’t just any brownies; these are the ultimate Peppermint Mocha Brownies, designed to be thick, decadent, and bursting with festive flavor. Crafted with a blend of premium dark chocolate, rich cocoa, and chunks of delightful peppermint bark, these brownies get their signature cool kick from peppermint extract and a playful crunch from crushed candy canes. A touch of finely ground coffee elevates the chocolate notes, making every bite an unforgettable experience.
Whether you’re searching for a show-stopping dessert for your holiday celebrations, a delightful addition to your annual cookie exchange box, or a clever way to utilize leftover peppermint bark and candy canes, this recipe delivers. Prepare to fall in love with these rich, indulgent, and undeniably festive peppermint mocha brownies. While inspired by beloved classics like our raspberry brownies, this recipe has been meticulously adapted to capture the vibrant essence of peppermint and the warmth of a holiday mocha.
*This recipe was originally published in November 2017. It has since been thoroughly updated with new photos, comprehensive helpful tips for readers, and minor enhancements to the recipe for an even better baking experience.
Table of contents
- What makes these peppermint mocha brownies so good?
- Ingredients and substitutions
- How to make peppermint bark brownies
- Recipe variations
- Measuring ingredients
- Storage and freezing tips
- Key recipe tips
- Recipe FAQs
- More brownie recipes
What makes these peppermint mocha brownies so good?
- A Symphony of Festive Flavors: The pairing of robust chocolate and cool, invigorating peppermint is a match made in holiday heaven. What truly elevates this classic combination is the addition of finely ground coffee, which deepens the chocolate flavor and adds a sophisticated mocha undertone, making each bite incredibly rich and complex.
- Unmatched Fudgy Texture: These brownies achieve their signature rich and fudgy texture through a thoughtful blend of ingredients. Melted high-quality dark chocolate provides a moist and dense base, while Dutch-processed cocoa powder intensifies the chocolate flavor without drying out the batter. The inclusion of chopped dark chocolate peppermint bark adds not only an extra layer of chocolate and peppermint but also delightful textural contrast.
- Perfect for Holiday Leftovers: If you find yourself with an abundance of peppermint bark or candy canes after the holiday season, this recipe offers a delicious and practical solution. It transforms those festive remnants into a stunning new treat, ensuring nothing goes to waste while extending the holiday cheer.
- Effortless Preparation: Forget the hassle of lugging out heavy kitchen appliances. These brownies are designed for simplicity, requiring no electric mixer. All you need are a whisk, a spatula, and a few bowls to bring these decadent treats to life, making them accessible for bakers of all skill levels.
Ingredients and substitutions
Below is a detailed overview of the essential ingredients for these fudgy peppermint mocha brownies, along with recommended substitutions. The comprehensive recipe card at the end of this post provides the exact quantities for each component, ensuring perfect results every time.
Flour – A single cup of all-purpose white flour provides the necessary structure for these brownies, ensuring they hold their shape while remaining incredibly tender. We haven’t tested this recipe with other types of flour, so for best results, stick with all-purpose.
Cocoa – Dutch-processed cocoa is our choice here, known for its smoother, less acidic, and more intense chocolate flavor compared to natural cocoa. This contributes significantly to the brownies’ deep, dark color and rich taste. Using natural cocoa may alter the flavor and texture slightly, as it reacts differently with baking powder.
Dark chocolate – The key to truly fudgy brownies lies in using high-quality melted dark chocolate. We highly recommend a dark chocolate with at least 70% cacao for a profound, sophisticated flavor. Opt for chocolate bars, as they melt more smoothly and offer a richer taste than chocolate chips, which often contain stabilizers that prevent ideal melting.
Peppermint bark – This festive ingredient can be homemade or store-bought, whichever is more convenient for you. We typically use store-bought dark chocolate peppermint bark for ease, but milk chocolate peppermint bark will also work beautifully, offering a slightly sweeter profile. It adds incredible flavor and texture, both folded into the batter and sprinkled on top.
Butter – Unsalted butter is melted with the dark chocolate, forming the luxurious base of the brownie batter. Using unsalted butter allows you to precisely control the salt content in the recipe. For those with dietary preferences, plant-based butter can be used as a substitute without compromising on flavor or texture.
Sugars – This recipe uses a balanced mix of coconut sugar and cane sugar. Coconut sugar adds a subtle caramel note and moistness. You can easily substitute these with brown sugar and granulated sugar for similar results. Keep in mind that using brown sugar might make the brownies slightly moister and could require a few extra minutes of baking. For that coveted crinkly top, often associated with classic brownies, consider using all granulated sugar (approximately 315 grams total).
Eggs – Three large, room-temperature eggs are crucial for binding the ingredients, contributing to the brownies’ rise, and ensuring a moist, chewy interior. Bringing them to room temperature beforehand allows them to incorporate smoothly and uniformly into the other wet ingredients, preventing any curdling.
Instant coffee – A tablespoon of finely ground instant coffee is a secret weapon to enhance and deepen the rich chocolate flavor, rather than making the brownies taste like coffee. It’s essential to grind the instant coffee granules into a fine powder to avoid any gritty texture in your finished brownies. Alternatively, you can use regular finely ground coffee or espresso powder for an even more intense flavor boost.
Baking powder – This leavening agent helps give the brownies a slight lift, preventing them from being too dense, while still maintaining that desirable fudgy consistency.
Salt – A touch of fine sea salt is vital for balancing the sweetness and enhancing the complex flavors of the chocolate and peppermint. Kosher salt or regular table salt can also be used. If you’re opting for salted butter, remember to omit or significantly reduce the added salt in the recipe.
Vanilla extract – Always reach for real vanilla extract over artificial. Its warm, aromatic notes complement the chocolate and peppermint beautifully, adding depth and a comforting aroma to the brownies.
Peppermint extract – To ensure the vibrant peppermint flavor truly shines without being overpowering, this recipe calls for two teaspoons of peppermint extract. While it may seem like a generous amount, it’s precisely calibrated to deliver that refreshing minty kick, perfectly complementing the rich chocolate and mocha notes.
Crushed candy canes – Two crushed candy canes are sprinkled on top for a festive visual appeal and a delightful, crunchy texture that melts in your mouth. If candy canes aren’t available, a handful of hard peppermint candies, crushed, will serve as an excellent substitute.
How to make peppermint bark brownies
Crafting these irresistible brownies is a straightforward process. Below, you’ll find a clear, step-by-step guide with accompanying photos to walk you through each stage. For a complete and detailed recipe with precise measurements, please refer to the recipe card located at the very end of this post.
Recipe variations
These peppermint mocha brownies are fantastic as is, but don’t hesitate to get creative! Here are a few ways you can customize them to your liking:
- Pure Chocolate-Peppermint: If peppermint bark isn’t on hand, or you prefer a simpler chocolate base, simply omit the peppermint bark and use an equivalent amount of chopped dark chocolate. This will still yield incredibly rich and fudgy peppermint brownies.
- Frosting Fanatic: For an even more indulgent dessert, top these cooled brownies with a layer of frosting. A rich chocolate avocado frosting is a surprisingly delicious and healthier option, especially with a few drops of peppermint extract added to it to amplify the minty flavor. A classic buttercream frosting with a hint of peppermint would also be divine!
- White Chocolate Swirl: For a striking visual and an extra layer of sweetness, melt some white chocolate and swirl it into the brownie batter before baking. You can also drizzle melted white chocolate over the cooled brownies before adding the crushed candy canes.
- Nutty Crunch: Add a handful of chopped pecans or walnuts to the batter for an extra layer of texture and a complementary flavor profile.
Measuring ingredients
For your convenience and flexibility, US cup measurements are provided in the recipe card. However, for the most accurate and consistent baking results, especially with flour and cocoa, we highly recommend using a kitchen scale. This is why weight measurements in grams (g) are also included. For liquid ingredients, milliliters (ml) are provided, best measured with a liquid measuring cup. Smaller quantities, such as extracts and leavening agents, are given in teaspoons and tablespoons, which are precise enough for these amounts.
Storage and freezing tips
To maintain their optimal freshness and fudgy texture, these peppermint mocha brownies should be stored in an airtight container at room temperature for no more than 1-2 days. Beyond that, they tend to dry out slightly. For extended freshness, transfer them to the refrigerator where they will remain delicious for 3-5 days. Be sure to bring them back to room temperature before serving for the best experience.
If you wish to prepare a batch in advance or save some for later, these brownies freeze beautifully. Ensure they are completely cooled before cutting them into individual squares. Arrange the squares in a single layer in an airtight freezer-safe container, or stack them with sheets of parchment paper in between to prevent sticking. They will keep well in the freezer for approximately 1 month. When you’re ready to enjoy them, simply thaw the brownies at room temperature for a few hours, or warm them gently in the microwave for a few seconds for a gooey treat.
Key recipe tips
- Gentle Chocolate Melting: When melting the chocolate and butter, using a microwave in short 20-30 second intervals, stirring thoroughly after each, is key. This prevents the chocolate from burning, which happens quickly. Alternatively, a double boiler method offers a more controlled, gentle heat for melting.
- Accurate Flour and Cocoa Measurement: If you’re using cup measurements instead of weighing ingredients, employ the “spoon and level” method for flour and cocoa. Spoon the ingredient into the measuring cup, then level it off with a straight edge. Scooping directly from the bag can compact the ingredients, leading to excess and a dry, dense brownie.
- Finely Grind Instant Coffee: Instant coffee granules are often quite large and can result in a gritty texture if not properly prepared. For a smooth, integrated mocha flavor, grind the instant coffee into a fine powder before adding it to the batter. A small spice grinder or mortar and pestle works well. Regular ground coffee or espresso powder are excellent alternatives and require no grinding.
- Allow Chocolate Mixture to Cool: After combining the melted chocolate and butter with the sugars and coffee, let the mixture cool for about 5 minutes. This crucial step prevents the eggs, when added, from scrambling due to residual heat, ensuring a smooth, cohesive batter.
- Room Temperature Eggs are a Must: Always use room temperature eggs. They emulsify much better with the other wet ingredients, creating a more uniform and consistent batter, which translates to a superior brownie texture.
- Peppermint Bark Placement: For the most visually appealing result and to prevent the white chocolate from browning too quickly, place the peppermint bark pieces white side down onto the top of the batter in the pan. This allows the darker chocolate side to be exposed, maintaining its rich color during baking.
- Prepare Your Pan Properly: Lining your baking pan with parchment paper that overhangs slightly on the sides is a game-changer. After cooling, these “sling” sides allow you to easily lift the entire slab of brownies out of the pan, making cutting and serving a breeze.
- Avoid Overbaking for Fudginess: The secret to truly fudgy brownies is to avoid overbaking. Start checking for doneness at the lower end of the recommended baking time. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter or entirely clean. Overbaked brownies will be dry and cake-like.
Recipe FAQs
Peppermint mocha is a popular festive beverage, typically crafted with steamed milk, a rich chocolate syrup or sauce, shots of espresso or strong coffee, and a refreshing burst of peppermint flavoring. These delectable peppermint mocha brownies are directly inspired by this beloved holiday drink, capturing its signature flavor profile in a baked treat.
Adding a small amount of finely ground coffee or espresso powder to brownies doesn’t necessarily make them taste like coffee. Instead, it acts as a flavor enhancer, significantly deepening and intensifying the richness of the chocolate. The coffee notes subtly bring out the nuanced flavors from both the cocoa powder and the dark chocolate, resulting in a more complex and decadent brownie experience.
For these exceptionally rich and fudgy brownies, we highly recommend using high-quality dark chocolate. Look for chocolate bars with a cacao content of at least 70%. Good quality chocolate melts more smoothly and contributes a more profound, less sweet chocolate flavor compared to standard chocolate chips, which often contain emulsifiers that can affect texture.
Baking time for these brownies typically ranges from 30 to 35 minutes, depending on your oven’s calibration and how fudgy you prefer them. The type of sugar used can also influence baking time; for instance, a mix of coconut and cane sugar may bake quicker than all granulated sugar or a mix with brown sugar. To check for doneness, insert a toothpick into the center of the pan. It should come out with moist crumbs clinging to it, indicating a perfectly fudgy interior, rather than wet batter (undercooked) or completely clean (overcooked and dry).
Absolutely! If you desire a thicker, more substantial brownie, an 8-inch square pan can be used. Just be aware that the increased thickness will require a longer baking time. Plan to add at least 5 minutes, if not more, to the baking duration specified in the recipe. Always perform the toothpick test to ensure they are baked through to your desired fudginess.
More brownie recipes
If you love the rich, fudgy goodness of brownies, you’re in for a treat! Explore some of our other favorite brownie recipes that offer unique twists and delightful flavors:
- Almond Butter Brownies: A nutty, rich alternative for peanut butter lovers.
- Tahini Brownies: An unexpected yet incredibly delicious Middle Eastern-inspired twist.
- Oat Flour Brownies: A wholesome, gluten-friendly option that doesn’t skimp on flavor.
- Peanut Butter Brownie Ice Cream Sandwiches: The ultimate frozen dessert for warm days or any time you crave a classic pairing.
We absolutely adore hearing from our readers! If you decide to whip up a batch of these sensational peppermint mocha brownies, please share your thoughts and experiences in the comments section below. Your feedback helps us and other bakers!
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Peppermint Mocha Brownies
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5 from 1 review
Author: Leanne
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 brownies
Category: Desserts
Method: Bake
Cuisine: American, Canadian
Description
Thick and fudgy Peppermint Mocha Brownies are made with dark chocolate, cocoa and peppermint bark, along with a hint of coffee and crushed candy canes!
Ingredients
- 1 cup (140g) all purpose white flour
- 1/3 cup (35g) Dutch-processed cocoa, sifted if lumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces (170g) dark chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 1 cup (230g) cane sugar
- 1/2 cup (90g) coconut sugar
- 1 tablespoon instant coffee granules, ground
- 3 large eggs, room temperature
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 4 ounces (113g) peppermint bark, chopped
- 2 candy canes, crushed
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch square baking pan by greasing it lightly, then lining it with parchment paper, ensuring the paper slightly overhangs the sides. This “sling” will make removing the brownies much easier.
- In a medium-sized bowl, thoroughly whisk together (or sift, if your cocoa is lumpy) the all-purpose flour, Dutch-processed cocoa powder, baking powder, and fine sea salt. Set this dry ingredient mixture aside.
- In a large microwave-safe bowl, combine the chopped dark chocolate and the unsalted butter. Microwave in short bursts of 20-30 seconds, stirring well after each interval, until the chocolate and butter are fully melted and smooth. Be careful not to overheat.
- Once melted, whisk the cane sugar, coconut sugar, and finely ground instant coffee into the chocolate mixture until well combined. Allow this mixture to cool slightly for about 5 minutes; it should still be warm but not hot enough to cook the eggs.
- To the slightly cooled chocolate mixture, whisk in the room temperature large eggs, peppermint extract, and vanilla extract until the mixture is homogenous and glossy.
- Add the reserved dry ingredients to the wet chocolate mixture. Using a spatula, gently stir until the ingredients are just combined and no streaks of flour remain. The batter will be thick. Avoid overmixing, as this can lead to tough brownies.
- Gently fold in most of the chopped peppermint bark, reserving a small amount to sprinkle on top later.
- Evenly spread the thick brownie batter into your prepared 9-inch square pan. Distribute the remaining pieces of peppermint bark over the surface of the batter, gently pressing some of them in.
- Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the brownies; it should come out with moist crumbs clinging to it, indicating a perfect fudgy texture.
- Immediately after removing the brownies from the oven, generously sprinkle them with the crushed candy canes. The residual heat will help them adhere to the surface.
- Allow the brownies to cool completely in the pan on a wire rack before using the parchment paper overhang to lift them out. Once removed, slice them into squares and serve.
Notes
- When melting chocolate and butter, use short intervals and stir frequently to prevent burning. A double boiler is a great alternative for more control over the heat.
- For accurate measurements, especially for flour and cocoa, use a kitchen scale. If using cups, employ the “spoon and level” method rather than scooping directly.
- To avoid a gritty texture, ensure instant coffee granules are finely ground into a powder. Regular ground coffee or espresso powder can be used as substitutes.
- When adding peppermint bark to the top of the batter, place pieces white side down. White chocolate can brown quickly during baking, while the dark side will maintain its color.
- For maximum fudginess, be mindful not to overbake your brownies. They should be removed from the oven when a toothpick inserted into the center comes out with moist crumbs.
- For additional insights, detailed advice, and helpful suggestions to perfect this recipe, make sure to read through the sections above the recipe card.