Fudgy Peppermint Mocha Brownies for the Holidays
Servings: 9 -12 brownies
These Fudgy Peppermint Mocha Brownies are so festive! With crushed candy canes, dark chocolate & espresso, they're a perfect holiday dessert.
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Ingredients
- 3/4 cup unsalted butter, melted (1 ½ sticks unsalted butter)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3 x eggs
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 1/2 tsp salt
- 2 tsp instant espresso or coffee powder
- 3/4 cup cocoa powder
- 1 cup all purpose flour
- 3/4 cup dark chocolate chips
- 2 candy canes crushed
Instructions
- Preheat the oven to 350F. Grease and line a 8 x 8-inch pan with parchment paper on all sides (slightly overhanging to easily remove brownies once cooled) and set aside.
- Melt butter in a medium mixing bowl. Then add in brown sugar, white sugar, eggs, vanilla extract, peppermint extract, salt and espresso powder and whisk until smooth and combined.
- Sift in the cocoa powder and all-purpose flour and stir until just combined. Fold in the dark chocolate chips.
- Spread the batter evenly into the prepared pan
- Bake for 22-25 minutes or until the brownies are just set to touch (can take up to 30 minutes depending on your oven). A toothpick inserted into the middle still comes out with a bit of brownie batter on it. Immediately sprinkle the top of the brownies with crushed candy canes and gently press into the brownies.
- Let the brownies cool completely in the pan before cutting into squares - 9 big brownies or 12 smaller brownies.
Notes
- While candy canes are readily available during the holiday season, if making these outside of that season you could swap for other peppermint candies if needed.
- If you don't have espresso powder, can use regular ground coffee instead, Use decaf espresso powder if you prefer.
- You can substitute the dark chocolate chips for semi-sweet chocolate chips if desired.
- Gift these brownies for the holidays by cutting into 16-20 small bite-sized brownies instead of larger brownies.
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