Thick and Fudgy Peppermint Mocha Brownies

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor. Sometimes you just need a great brownie.  These peppermint mocha brownies are the perfect holiday brownie for this season’s festivities.  Thick, fudgy, rich and decadent… the peppermint mocha combination is a holiday favorite around here and it is hard to beat in brownie form.  I’m partial to a super fudgy brownie with a crackly top and that is exactly what you get with this treat!

Thick and Fudgy Peppermint Mocha Brownies

Yield:** 12 servings

Ingredients:

- 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

Instructions:

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.

Notes: Adapted from Baker’s