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Peppermint Mocha Brownies Recipe

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4 from 8 reviews

Delight in these rich and festive Peppermint Mocha Brownies, combining the deep flavors of espresso and cocoa with refreshing peppermint bark. These brownies feature a unique layered surprise of peppermint bark within the chocolatey batter, creating a perfect treat for the holidays or any time you crave a decadent, minty dessert.

Ingredients

Wet Ingredients

  • 1/4 cup milk
  • 1/2 stick butter (4 tablespoons)
  • 1/4 cup vegetable oil
  • 2 eggs

Dry Ingredients

  • 1/2 cup cocoa powder (heaping)
  • 1 1/2 cups sugar
  • 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt (Diamond Crystal)
  • 1/4 cup espresso powder

Special Ingredients

  • 16 Ghirardelli peppermint bark squares (may vary depending on pan size)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper to prevent sticking and ease removal.
  2. Heat Milk and Butter: Warm the milk and butter together either in the microwave or on the stovetop until the butter is fully melted and the milk is hot but not boiling.
  3. Combine Cocoa and Oil: Stir the cocoa powder and vegetable oil into the hot milk and butter mixture until you have a smooth, well-mixed chocolate base.
  4. Add Eggs: Beat in the eggs to the chocolate mixture thoroughly, ensuring they are fully incorporated.
  5. Stir in Sugar: Add the sugar to the batter and mix well until the sugar is completely dissolved and the mixture is smooth.
  6. Incorporate Dry Ingredients: Gently fold in the flour, kosher salt, and espresso powder until just combined to avoid overmixing, which can toughen the brownies.
  7. Pour Batter & Layer Peppermint Bark: Pour about half of the brownie batter evenly into the prepared pan. Then, arrange the peppermint bark squares in a single layer over the batter. Break pieces as needed to cover the entire surface.
  8. Top with Remaining Batter: Carefully pour the remaining batter over the peppermint bark layer, covering it evenly.
  9. Bake: Place the pan in the oven and bake for 30 to 40 minutes. The brownies may look slightly undercooked in the middle, but the edges should appear set and firm.
  10. Cool and Serve: Allow the brownies to cool completely in the pan; chilling overnight is recommended for best texture. Once cooled, lift out using the parchment paper and cut into 16 squares. Enjoy your peppermint-infused mocha brownies!

Notes

  • Using parchment paper makes it easier to remove the brownies without sticking.
  • Breaking peppermint bark squares helps to create an even layer and full coverage.
  • Do not overbake; the center should be slightly fudgy but the edges firm.
  • Chilling the brownies overnight improves flavor melding and texture.
  • Adjust espresso powder to taste for a stronger or milder coffee flavor.

Find it online: https://recipefeastful.com/peppermint-mocha-brownies-recipe/