Fudgy Peppermint Mocha Brownies Recipe

I adore this recipe because the combination of rich chocolate and cool peppermint tastes exactly like the holidays—pure magic in every fudgy bite! Plus, the added coffee enhances the chocolate flavor, making each piece irresistibly decadent and perfect for sharing with friends over a cozy winter evening.

I enjoy making these rich Fudgy Peppermint Mocha Brownies because they are a festive version of classic flavor combinations. The basic tastes of 1 cup of unsalted butter, 2 cups of granulated sugar, and 1 cup of unsweetened cocoa powder are simply wonderful together.

And the 1/4 cup of brewed espresso adds a lovely depth of flavor that you can’t get from plain old chocolate brownies. But the thing that makes these brownies my absolute favorite holiday treat to snack on is the 1 teaspoon of peppermint extract, which goes perfectly with the 1/2 cup of crushed peppermint candies.

Ingredients

Butter that has not been treated with salt: imparts a smooth and creamy quality and moistness that makes the brownies tender, with a texture that says “fudge.

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Sugar in granules: Provides sweetness and intensifies the flavor profile of chocolate.

Chocolate sauce: Offers the rich flavor of chocolate and is made with heavy cream and butter.

Flour for All Uses: Contributes to the brownies’ framework.

Espresso: Deepens the chocolate notes’ intensity.

Extract of Peppermint: Contributes a delightful, refreshing, cool mint contrast.

Semi-Sweet Chocolate Chips: Melt into pockets of gooey chocolate.

Peppermint Candy, Crushed: Delivers a crunchy, sweet, minty texture.

Ingredient Quantities

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (85g) unsweetened cocoa powder
• 1 cup (125g) all-purpose flour
• 1/2 tsp salt
• 1 cup (175g) semi-sweet chocolate chips
• 1/4 cup (60ml) brewed espresso or strong coffee
• 1 tsp peppermint extract
• 1/2 cup (100g) crushed peppermint candies or candy canes

Instructions

1. To preheat your oven, set it to 350°F (175°C). Next, line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides—this will make it easy to remove the cake from the pan after it has cooled.

2. In a medium saucepan, over low heat, melt the butter. Once melted, remove from the heat, and stir in the granulated sugar until well combined.

3. Incorporate the eggs into the butter and sugar blend, adding them one at a time and whisking well after each addition. Then, add the vanilla and peppermint extracts, using a gentle stirring motion.

4. Sift the cocoa powder, flour, and salt together. Gently fold the dry ingredients into the wet mixture until just combined.

5. Combine the brewed espresso or strong coffee with the brownie batter and mix until smooth and fully incorporated.

6. Blend in the semi-sweet chocolate chips until they are uniformly distributed throughout the batter.

7. The batter should be poured into the prepared pan and spread evenly with a spatula.

8. Evenly distribute the crushed peppermint candies over the top of the brownie batter.

9. Place in a well-heated oven (350° F) and allow to bake for 30-35 minutes. To check for doneness, a toothpick inserted into the center should come out with a few moist crumbs.

10. Let the brownies cool entirely in the pan on a wire rack. They can be lifted out easily with the parchment overhang. Cut them into squares, and serve. Enjoy the intensely fudgy and festive treat!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Sifter
7. Mixing bowl
8. Spatula
9. Toothpick
10. Wire rack

FAQ

• Can I use salted butter instead of unsalted?You can certainly use salted butter in this recipe, but cut the added salt to 1/4 tsp.
• What can I substitute for espresso?Brew a pot of very strong coffee, or use instant coffee. To do that, dissolve the granules in hot water.
• Can I make these brownies gluten-free?Indeed, exchange all-purpose flour for a gluten-free flour blend in a 1:1 ratio.
• How should I store these brownies?Keep them in a sealed container at room temperature, and they’ll be good for 4 days. Longer than that, and they should be in the freezer.
• Can I omit the peppermint extract?Indeed, you can leave it out, but the brownies’ flavor profile will be affected.
• Is there a substitute for peppermint candies?Peppermint bark or white chocolate with peppermint bits could be used.
• How do I make these brownies more fudgy?For an even fudgier texture, use only 3/4 cup of flour.

Substitutions and Variations

Granulated sugar, 2 cups (400g): Substitute coconut sugar, 1 3/4 cups (350g), for a richer flavor.
4 large eggs: For a vegan alternative, use 1 cup (240ml) unsweetened applesauce.
1 tsp vanilla extract: For a different flavor profile, use 1 tsp almond extract.
1 cup (85g) unsweetened cocoa powder: Use 1 cup (85g) Dutch-process cocoa for a smoother taste.
1 cup (175g) semi-sweet chocolate chips: Dark chocolate chips are a great alternative to use instead of semi-sweet chocolate chips. White chocolate chips could be used, too, but they would result in a much sweeter base.

Pro Tips

1. Room Temperature Eggs Ensure that your eggs are at room temperature before incorporating them into the batter. This allows them to blend more easily with the other ingredients, resulting in a smoother, more homogenous batter.

2. Blooming Cocoa Powder Enhance the chocolate flavor by blooming the cocoa powder. After sifting, add the cocoa powder to the melted butter and sugar mixture before the eggs. This helps to release the full flavor complexity of the cocoa.

3. Coffee Boost Use freshly brewed espresso or strong coffee that’s cooled to room temperature. The coffee enhances the chocolate flavor without making the brownies taste like coffee.

4. Chill Before Cutting After the brownies are completely cool, place them in the refrigerator for about 30 minutes before cutting. This helps achieve clean, sharp edges when slicing the brownies into squares.

5. Peppermint Infusion For an extra burst of peppermint flavor, consider adding a small amount of peppermint extract to the crushed peppermint candies before sprinkling them over the top of the batter. This can help intensify the minty aroma and taste.