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Peppermint Mocha Brownies

A single peppermint mocha brownie on a wooden cutting board covered with parchment paper. The brownie is pulled away from the rest of the brownies, swirled with dark chocolate ganache and sprinkled with crushed peppermint.
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★★★★★

5 from 1112 reviews

With dark chocolate, peppermint and espresso, these frosted Peppermint Mocha Brownies are your favorite holiday drink in dessert form.

Ingredients

Units Scale

For the brownies:

  • 1 tablespoon hot water
  • 1 1/2 tablespoons espresso powder
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs, ideally room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup unsweetened or Dutch process cocoa powder, spooned and leveled
  • 3/4 teaspoon kosher salt
  • 3/4 cup all-purpose flour, spooned and leveled

For the chocolate peppermint ganache:

  • Two 4-ounce, high-quality dark chocolate bars, finely chopped
  • 1 cup heavy cream
  • 1 teaspoon peppermint extract
  • Crushed peppermint candies, for topping, optional

Instructions

  1. Make the chocolate peppermint ganache: Place the chopped chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat the cream until it starts gently simmering. Do not bring it to a rapid boil — remove it from the heat just when it begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 2–3 minutes. After a few minutes, slowly stir until the chocolate is melted and the mixture is fully combined. Stir in the peppermint extract. Set aside and let cool at room temperature while you make the brownies.
  2. Preheat the oven to 350°F. Grease and line a 9×9-inch baking pan with parchment paper and set aside.
  3. Make the espresso: In a small bowl, stir together the hot water and espresso powder until the powder is dissolved. Set aside.
  4. Combine the wet ingredients: Combine the butter, brown sugar and granulated sugar in a large microwave-safe bowl. Microwave for 30 seconds, then stir with a whisk. Repeat this process, microwaving in 30 second increments then whisking, about 2 more times, until the mixture is glossy and combined. There will still be granules of sugar remaining.
  5. Let the butter mixture cool slightly, then whisk in the eggs one at a time until fully combined. Finally, whisk in the vanilla extract, peppermint extract, and the espresso you made earlier.
  6. Add the dry ingredients: To the wet ingredients, add the cocoa powder and salt. Whisk to combine. Fold in the flour until just combined.
  7. Bake: Pour the mixture into the prepared baking pan and bake for 40–50 minutes, until a knife inserted in the center comes out mostly clean with a bit of brownie batter on it.
  8. Cool and assemble: Let the brownies cool at room temperature for at least an hour, but preferably until fully cooled (I know, the waiting is the hardest part). Plop the ganache all over the top of the cooled brownies and spread it across the top using a butter knife or offset spatula. Sprinkle the crushed peppermints over the top before slicing and serving.

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Find it online: https://www.emilyeatsthings.com/peppermint-mocha-brownies/