Mocha Peppermint Brownies

Here's the holiday brownie of the season - Mocha Peppermint Brownies are ultra fudgy and bold! The dark chocolate taste is enhanced by a shot of espresso which also makes these brownies extra moist. They're topped with pure dark chocolate peppermint bark and couldn't be more festive!

WHY YOU WILL LOVE THIS RECIPE

• Quick and easy recipe - these brownies come together so quickly and are easy to make with just a few simple steps and pantry ingredients.

• Fudgy chocolate brownies - the texture of these brownies is so moist and fudgy since they have a bit more liquid coming from the espresso. They will simply melt in your mouth!

• Chocolate peppermint bark - you can use store-bought peppermint bark or make your own to top these brownies. The recipe has instructions for how to make your own dark chocolate peppermint bark and it couldn't be more simple! You just need 2 ingredients to make it in less than 10 minutes.

• Mocha peppermint - the combination of chocolate, coffee and peppermint in these cookies is so bold and delicious.

INGREDIENTS FOR MOCHA PEPPERMINT COOKIES

• Butter - there is not substitute for butter in a brownie recipe in my opinion! It not only lends flavour, but it also creates a soft melting texture with a fudgy bite. You can use either salted or unsalted butter in this recipe.

• Granulated sugar - this recipe uses simple white granulated sugar. I wouldn't recommend reducing the sugar because it will compromise the crackly crust on the brownies. Since there is added liquid from the espresso, the listed amount of sugar is required to bind the moisture and ensure these brownies are fudgy instead of cakey.

• Pure vanilla extract - vanilla will elevate the deep chocolate and coffee flavours. I like this Madagascar Bourbon Vanilla extract.

• Peppermint extract - the peppermint extract in the brownie batter is optional, since I find that the candy cane on top provides plenty of minty flavour. If you really love peppermint, then add ¼ teaspoon of pure peppermint extract or oil to the batter with the espresso.

• All purpose flour - regular unbleached all-purpose flour makes wonderful brownies with a chewy texture.

• Espresso - I add a shot of espresso (1 oz) right to the brownie batter in with the eggs and sugar. This is not typical since brownie recipes usually do not have added liquid, but the right amount of sugar and flour will make up for this. You can prepare your own fresh espresso, or make it by simply combining 1 teaspoon of espresso powder with 1 oz of hot water.

• Salt - don't leave out the salt! It really elevates the chocolate taste and balances the sweetness.

• Dark chocolate - you will need bittersweet chocolate for the brownie batter and you can use bitter or Dark chocolate for the peppermint bark if you are making your own. I use 70% chocolate for a rich chocolate taste to balance the sweetness of the white chocolate.

• Pure white chocolate - use high quality white chocolate from discs or bars and chop it up into chunks. Chocolate chips will be fine too, but they tend to have a higher sugar content and can burn easily.

• Candy cane - you'll need 2 regular peppermint candy canes to crush up for the peppermint bark.

STEP BY STEP INSTRUCTIONS

First make the homemade peppermint bark:

• STEP 1). Melt the chocolate. Place chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water and stir frequently until completely melted and smooth.

• STEP 2). Crush candy cane. Crush the candy cane any way you can and then mix it into the melted chocolate with peppermint extract.

• STEP 3). Cool and set. Spread the chocolate onto a piece of waxed or parchment paper and let it set in the fridge for 20 minutes until firm.

Next make the brownie batter:

• STEP 1.) Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.

• STEP 2.) Make the espresso. Brew a fresh shot of espresso or make an instant espresso by combining 1 teaspoon of espresso powder with 1 oz of boiling water. Let it cool slightly.

• STEP 3.) Melt chocolate. Combine dark chocolate and butter in a medium heatproof bowl set over a pot with ½-inch of barely simmering water and stir together using a spatula until completely melted, smooth and glossy. You can also do this in the microwave in short 20 second bursts with frequent stirring.

• STEP 4.) Beat eggs and sugar. Combine eggs with sugar and vanilla extract in a medium bowl and whisk vigorously until pale, thick and creamy-looking. This will take about a minute. Mix in espresso, then add warm chocolate mixture and whisk until evenly combined.

• STEP 5.) Add flour. Sprinkle flour and salt over the batter and use a rubber spatula to gently stir it in until well incorporated and batter is smooth. Pour batter into prepared pan and spread it out evenly.

• STEP 6.) Top with peppermint bark. Break up the peppermint bark into large pieces and place them randomly over the brownie batter.

• STEP 7.) Bake! Bake for 25-30 minutes until the brownie batter surface forms a shiny crust and a skewer inserted into the center where there is no melted chocolate comes out with a few moist crumbs attached. Transfer pan to a wire rack and let cool completely before cutting into squares.

EXPERT BAKING TIPS FOR BLONDIE BROWNIES:

• Do not over-bake the brownies. This recipe shouldn't take longer than 30 minutes to bake so make sure you check on them at 25 minutes.

• Measure flour accurately. Too much flour leads to a dry brownie so use a scale or measure using the spoon and sweep method where you gently spoon the flour into the cup and level it off with a knife.

• Do not reduce sugar. Since this recipe has 1 oz of espresso in it (which is basically water!), the right amount of sugar is necessary to bind the moisture for a fudgy texture and to help develop the crust. If you reduce the sugar then the brownies will be spongy and cakey instead of fudgy.

• Use bittersweet chocolate for the best flavour and to control the sweetness. Dark chocolate with 60% cocoa solids will also work in this recipe but it will taste sweeter. I definitely prefer with 70% chocolate.

RECIPE FAQ

What type of chocolate should I use for peppermint brownies?

I use bittersweet (70%) chocolate for this brownie recipe which makes perfectly chocolaty brownies and offsets the sweetness.

What type of espresso is best for mocha peppermint brownies?

I like this espresso powder so I can easily and quickly make espresso for baking instead of brewing it. Plus, I do not own a fancy espresso maker!

How do I know when peppermint brownies are baked?

These brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached -- not wet batter, and NOT dry. If the skewer is dry then these brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I store peppermint brownies?

These brownies will keep well at a cool room temperature in an airtight container for up to 5 days or for longer in the fridge.

If you love brownies, check out these recipes!

Mocha Peppermint Brownies

Christina Marsigliese

Super fudgy dark chocolate brownies with a shot of espresso and dark chocolate peppermint bark on top!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 16 brownies

Ingredients

  

Brownie batter:

• 5 oz 142g bittersweet chocolate  (minimum 70% cocoa solids), coarsely chopped
• 6 tablespoon 84g unsalted butter
• 2 large eggs at room temperature
• ¾ cup plus 2 tablespoon 175g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• ¼ teaspoon peppermint extract (optional)
• 2 tablespoon 30ml espresso
• ½ teaspoon salt
• ⅔ cup 90g all-purpose flour

Chocolate bark:

• 3 oz 100g dark chocolate finely chopped
• 2  candy canes  crushed

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
• First make the peppermint bark. Place chopped chocolate in a heatproof bowl set over a saucepan of simmering water and stir frequently until mostly melted and smooth. Remove from heat and continue stirring until the last of the chocolate has melted. Spread it out over a piece of parchment paper and sprinkle crushed candy cane on top. Place it in the fridge to set for 20 minutes.
• For the brownie batter, combine chocolate and butter in a medium bowl over a saucepot with ½-inch of simmering water and stir together until completely melted, smooth and glossy.
• Combine eggs with sugar, vanilla and peppermint extract (if you choose to use it) in a large bowl and beat with a mixer or a whisk until pale, thick and fluffy. Mix in salt and espresso. Stir in warm chocolate mixture until evenly blended and smooth.
• Sprinkle the flour over the chocolate mixture and stir it in until evenly incorporated. Pour batter into prepared pan and smooth out the surface. Break up the chocolate bark into large pieces and place them on top.
• Bake for 25-30 minutes until slightly puffed and a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer pan to a wire rack and let cool completely.

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