Thick and Fudgy Peppermint Mocha Brownies
Recipe type: Dessert
Makes: 12 servings
Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.
  • 128g unsweetened chocolate, roughly chopped
  • 170g (3/4 cup) unsalted butter
  • 415g (~2 cups) granulated sugar
  • 150g (~3 large) whole eggs, at room temperature
  • 3 tablespoon strong brewed espresso (1g (1/2 tablespoon) espresso + 3 tablespoons water))
  • 1 teaspoon vanilla extract
  • 146g (~1 cup + 1 tablespoon) all-purpose flour
  • 1g (1/4 teaspoon) salt
  • 105g (~3/4 cup) peppermint crunch baking chips
  1. Pre-heat oven to 350 degrees; Grease a 9×9 brownie pan or baking dish with cookie spray or butter OR line it with parchment paper; set aside
  2. In a small bowl, whisk together flour and salt; set aside
  3. Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs, espresso and vanilla until smooth
  4. Whisk in flour mixture just until combined; do not overmix; fold in peppermint baking chips
  5. Pour batter into prepared baking dish and bake 33-36 minutes or until a knife comes out clean
  6. Set brownies aside to cool completely before slicing and serving
  7. Note:  These brownies are great for making in advance of the holidays.  Just wrap them tightly in foil and store them in the freezer for up to one month.
Adapted from Baker’s
Recipe by Keep It Sweet Desserts at