Peppermint Mocha Brownies
Fudgy cocoa brownies with espresso and crushed peppermint—Christmas coffeehouse vibes in a pan. Bake until a toothpick shows moist crumbs; cool before cutting.
🛒Ingredients
- 1 cup unsalted butter
- 8 ounces semisweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon instant espresso powder
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup crushed candy canes for topping
- Optional: 1/2 cup chocolate chips
🔧Kitchen Tools Needed
- 8-inch square pan
- Saucepan or microwave bowl
- Whisk
- Parchment
📝Instructions
- 1
Heat oven to 350°F. Line an 8- or 9-inch square pan with parchment.
- 2
Melt butter and chocolate together until smooth. Whisk in sugar, then eggs one at a time, vanilla, peppermint, and espresso.
- 3
Sift in cocoa, flour, and salt; fold just until combined. Stir in chocolate chips if using. Spread in pan.
- 4
Bake 28–35 minutes until edges are set and a toothpick shows moist crumbs (not wet batter). Immediately sprinkle crushed candy canes. Cool completely before cutting.
- 5
Store airtight up to 4 days; refrigerate in warm kitchens.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
Cakey vs fudgy?
Do not overbake—pull when crumbs cling to the toothpick for fudgy centers.
No espresso?
Skip it or use 1 tablespoon strong coffee; chocolate flavor will be slightly milder.
Frosting?
Cool, then spread ganache and add candy canes so they do not melt into the bake.
Food safety?
Bake until set; cool before storing; refrigerate leftovers within 2 hours if kitchen is hot.
