Divine 3 Peppermint mocha brownies magic

Oh my gosh, I live for the shift in the baking calendar that brings peppermint into the kitchen! If you’re anything like me, you need those rich, decadent holiday flavors that don’t require a whole afternoon of fiddling. That’s why I perfected these peppermint mocha brownies. They deliver that beloved, cool minty finish combined with a serious chocolate punch deepened by coffee—it’s everything a holiday treat should be.

When I first started Carla’s Cooking, I was desperate to find ways to bring joy back into my chaotic weeknights. These brownies totally fit that bill! They are incredibly fudgy, intensely chocolatey, and capture that classic coffee shop vibe right in your oven. Seriously, these are the easiest way to make a truly special dessert for any holiday party coming up. You won’t need any fancy gadgets; just a bowl and a happy heart. If you want to see some of my other easy weeknight wins, check out all the amazing recipes on the blog!

Why You Will Love These Peppermint Mocha Brownies

I stand by my recipes because they solve real home-cook problems, and these brownies are absolute showstoppers without the stress. They tackle everything you could want in a fun holiday dessert. Honestly, they’re too good not to share!

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• They are undeniably fudgy! We skip the cakey texture entirely by using the right amount of fat and sugar because nobody wants a dry brownie, especially not during the holidays.
• The mocha flavor is spot-on. That little bit of espresso powder doesn’t make them taste like coffee—it just makes the chocolate taste deeper, richer, and more intense.
• That perfect cooling sensation comes from the peppermint extract. It hits your palate just after the chocolate melts, which is just magical.
• These are so fast to whip up. You can basically have them ready for the oven while your coffee is brewing. Check out more of my excellent dessert recipes right here!
• The topping of crushed peppermint candies gives you that satisfying crunch and festive look without making a messy frosting.
• They are perfect for making ahead! Honestly, they taste better the next day when the mint flavor settles in.

Essential Ingredients for Perfect Peppermint Mocha Brownies

To get that amazing fudgy texture combined with the incredible holiday flavor we are going for, you can’t skimp on quality here. Since this is mostly a one-bowl wonder, setting out your ingredients first makes everything super smooth. Don’t let the list scare you—we are adding a few special players to our standard mint chocolate brownie setup to make it pop.

For the Fudgy Peppermint Mocha Brownies Base

These measurements are precise, so weigh your flour if you can, but standard cups work great too! For the deep chocolate taste we want, make sure you use good quality, unsweetened cocoa powder. It really makes the difference when you’re trying to capture that intense chocolate vibe.

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs (room temperature is best, but I usually just grab them from the fridge—life happens!)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (This is key for that cooling blast!)
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon instant espresso powder (This boosts the chocolate! Don't skip this if you want a true mocha flavor.)
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Festive Topping for Your Peppermint Mocha Brownies

This topping is honestly so simple, which is why I love it for busy holiday times. We add these *after* the brownies bake so the candy canes stay crunchy and don’t melt into a weird, thin layer.

• 1/4 cup crushed peppermint candies (Use candy canes—just toss them in a sturdy Ziploc bag and smash them with a mug or rolling pin!)

Expert Tips for Making the Best Peppermint Mocha Brownies

You want fudgy, right? We all do! These simple tips are what take these from just good to honestly addictive. I learned the hard way that shortcuts sometimes lead to disappointment, but these smart tweaks make sure you never end up with a dry cake when you wanted a rich brownie. Sometimes when life is super hectic, the last thing I need is a complicated recipe, so I always look for ways to streamline things—though I draw the line at substituting margarine for butter, of course!

If you’re totally overwhelmed by deciding what to cook every night, sometimes using a great brownie recipe like this is a sanity saver compared trying to organize your whole week around complex recipes, or relying on something like meal planning that just never sticks.

Achieving the Deepest Coffee Brownie Flavor

This is my favorite trick for boosting any chocolate dessert—that little note from the mocha flavor! This is one of my go-to tips that came straight from my notes. Don’t just dump the instant espresso powder into the dry ingredients. Take that teaspoon of espresso powder and dissolve it in maybe a teaspoon of really hot water first until it totally disappears. When you stir that liquid concentrate into your wet ingredients, the coffee flavor blooms, giving you that rich, satisfying coffee brownies recipe depth without any grit.

Avoiding Overmixing in Your Peppermint Brownies

Seriously, stop mixing once those dry ingredients hit the wet ones! I know it’s tempting to keep beating everything together because the batter looks pretty, but you’re developing gluten. Overmixing is the fastest way to turn this fudgy masterpiece into a tough little cake. Mix only until you see no more white streaks of flour left. That’s it! The chocolate chips and peppermint candies will get folded in gently at the very end.

Step-by-Step Instructions for Peppermint Mocha Brownies

Okay, while these are packed with holiday flavor, they are totally forgiving to make. I love that I can get these mixed together faster than running out to the store for a decent frozen treat! Just follow this flow for the best fudgy results. If you’re looking for other quick ideas, my chocolate crinkle cookies are another simple favorite for gathering!

Preparation and Mixing the Peppermint Mocha Brownies Batter

First things first: get that oven humming at 350°F (175°C). And please, please line that 9×13 pan with parchment paper with some overhang. That overhang is your handle later, trust me! In one big bowl, whisk your melted butter and sugar smooth. Then, beat in those eggs one by one, making sure they incorporate before adding the next. Stir in your vanilla and that all-important peppermint extract right there.

In a separate, smaller bowl, quickly whisk the dry stuff—cocoa, flour, espresso powder, and salt—to make sure everything is evenly distributed. Now, add the dry mixture to the wet mixture slowly, mixing only until you just can’t see flour streaks anymore. Gently fold in those chocolate chips.

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Baking and Adding the Mint Chocolate Brownie Topping

Pour that gorgeous, rich batter into your prepared pan and spread it out evenly. Slide it into the oven for about 25 to 30 minutes. Remember what I always say: you are aiming for moist crumbs on a tester, not wet batter clinging all gooey-like! As soon as you pull the pan out—and I mean *immediately*—sprinkle those crushed peppermint candies evenly across the top. The residual heat will help them set nicely.

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Now comes the hardest part: you have to let them cool completely in that pan on a rack before you try to lift them out using the parchment handles. If you cut them warm, they will turn into that gooey mess nobody wants. Once they are totally cool, lift them out, slice them up, and enjoy your perfect mint chocolate brownie squares!

Serving Suggestions for Your Holiday Mocha Dessert

Deciding how to serve these peppermint mocha brownies always makes me smile because there are so many great ways they shine! It really depends on the mood of the gathering. Are you aiming for cozy movie night or elegant holiday dessert?

If you are serving them immediately after they’ve set up (and you’ve resisted slicing them too early!), they are delightfully fudgy and rich. Because they have that intense chocolate and coffee base, they pair unbelievably well with something creamy on the side. My first choice is always a tall glass of cold milk—it’s classic for a reason!

But since we are leaning into the mocha vibe, you absolutely have to try them alongside a hot drink. They are amazing dipped slightly into a mug of my homemade hot chocolate bombs recipe; the warmth melts the brownie just enough, and the mint plays so nicely against the extra chocolate.

If you’re serving them as part of a larger dessert spread, consider letting them cool completely—even chilling them for an hour. When fully cool, they become firmer, making them easier to eat by hand when people are mingling. They become less messy and the texture is almost like a dense candy bar. Either way—warm or cold—that blast of peppermint cuts right through the richness so you never feel like you’ve had too much chocolate. That’s the magic of a truly great holiday mocha dessert!

Storage and Reheating Instructions for Peppermint Mocha Brownies

Don’t worry about leftovers, because honestly, these keep so wonderfully well! Since they are so fudgy, they actually benefit from sitting around for a day or two. I generally skip the fridge, as sometimes putting rich chocolate things in the cold can dull the flavor a bit and make them too hard, which is the opposite of what we want in a brownie.

Store your completely cooled peppermint mocha brownies in an airtight container. You can line the container with a piece of parchment paper first to prevent any sticking, especially if you chilled them for cleaner cutting.

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At room temperature, tightly sealed, they stay perfectly moist and delicious for about three to four days. The peppermint doesn’t really affect the shelf life, but the high sugar content keeps them wonderfully preserved! I’ve never had any sit around that long, though, because someone always snags them.

Now, if you’re like me and sometimes you want that warm, just-out-of-the-oven gooey feeling, reheating is super easy. Place one square on a microwave-safe plate and zap it for about 10 to 15 seconds. That little bit of heat just softens the chocolate chips back up and makes the peppermint aroma pop right back out. Be careful not to overdo it, or you’ll end up with melted peppermint sludge!

Frequently Asked Questions About Peppermint Brownies

Honestly, you guys ask the best questions! It shows you’re really paying attention to the details, which is what makes a good cook great. I’ve gathered up some of the most common things folks ask me when they are trying to perfect their peppermint mocha brownies. I hope these help you get to that perfect fudgy texture!

Can I make these peppermint brownies without coffee?

That’s a definite yes! While I think that teaspoon of espresso powder really elevates the dark chocolate to that rich coffee brownies recipe level you want, you absolutely don’t need it. If you omit the espresso powder, the flavor profile leans more purely toward peppermint and chocolate, making it a classic mint chocolate brownie.

To compensate just a tiny bit for the missing volume where the powder was, you can add an additional teaspoon of cocoa powder to your dry mix. Just whisk it in really well with the flour. It won’t be quite as deep, but it will still be supremely delicious and fudgy!

How do I get a shiny, crackly top on my peppermint mocha brownies?

Ah, the coveted shiny top! That’s the sign of a truly successful fudgy brownie. It comes down to dissolving the sugar completely in the butter and eggs before you ever introduce the flour. Make sure you are really beating that sugar and melted butter together until everything looks homogenous and smooth (this is the most important step for shine!).

Another trick? Right after baking, and before you add your peppermint topping, you can let them cool down slightly, then pop the whole pan into the refrigerator to chill completely. As I mentioned in my notes, chilling the finished brownies helps the top set beautifully, firming up that glossy surface layer. Use a very sharp knife when you cut them after chilling!

What is the best way to cut these fudgy brownies cleanly?

I struggled with this for years! Cutting a warm, fudgy brownie is a recipe for a jagged mess, no matter how sharp your knife is. The best time to cut these is when they are completely cool, ideally after chilling them for at least an hour—you can find my thoughts on chilling over in my fudge post as well.

Once they are chilled and firm, grab a very sharp, good-quality chef’s knife. I recommend dipping the blade into a tall glass of hot water, wiping it completely dry with a clean towel, and then making your first cut. Wipe and re-heat the knife between every single cut. That hot, smooth blade glides through the chocolate and candy cane topping without dragging crumbs or squishing that gorgeous fudgy texture we worked so hard to achieve!

Nutritional Estimate for Peppermint Mocha Brownies

Now, I always tell folks that when you’re baking something this rich and wonderful, you shouldn’t really be counting calories—you should be counting how much joy it brings to the table! That said, I know many of you like to have a ballpark idea of what’s in your treats. These numbers are based on using the full recipe yielding 16 squares, but remember, these are just estimates based on the standard ingredients I listed.

If you’re managing a specific keto meal plan delivery or tracking macros closely, you might want to adjust based on the exact brands of butter or chocolate chips you use. But for a general guide to what this rich holiday treat contains:

• Serving Size: 1 brownie
• Calories: 250
• Sugar: 28g
• Sodium: 120mg
• Fat: 14g (Saturated Fat: 8g)
• Carbohydrates: 30g
• Protein: 3g

Enjoy these guilt-free, because honestly, baking from scratch using real ingredients like butter and cocoa powder is already half the battle won compared to those overly processed snack bars!

Share Your Peppermint Mocha Brownies Creations

Baking is only half the fun, right? The best part, truly, is knowing that something I shared helped bring a smile to your family’s table. I sincerely hope these peppermint mocha brownies made your little corner of the world feel extra festive this season!

Now that you’ve made them, I really, really want to hear about it! Did the cooling peppermint hit just right? Did your guests rave about the hidden coffee depth? Don’t be shy—head down to the comments section below and let me know how they turned out for you. Leaving a star rating helps other home cooks find reliable recipes, and that means the world to me as I keep building Carla’s Cooking.

If you snapped a gorgeous photo of a pan overflowing with these festive treats, please share it! Tag me on social media so I can see your beautiful work. Seeing your creations out in the wild is the biggest compliment I could ever receive. You can connect with me and send any recipe questions over on my contact page if you need a little extra help too. Happy baking, friends, and thank you again for trusting me with your holiday dessert plans!

Peppermint Mocha Brownies

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Make rich, fudgy brownies with a festive twist of cooling peppermint and deep coffee flavor, perfect for holiday gatherings.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup crushed peppermint candies (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and sugar until smooth.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
4. In a separate bowl, whisk together the cocoa powder, flour, espresso powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the semi-sweet chocolate chips.
7. Spread the batter evenly into the prepared baking pan.
8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
9. Remove the pan from the oven and immediately sprinkle the top evenly with the crushed peppermint candies.
10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
11. Cut into squares and serve.

Notes

• For an extra mocha kick, dissolve the espresso powder in 1 teaspoon of hot water before adding it to the wet ingredients.
• If you are looking for simple recipes for everyday meals, this recipe fits that goal.
• For a glossy top, chill the brownies for 30 minutes before cutting.

Nutrition

• Serving Size: 1 brownie
• Calories: 250
• Sugar: 28
• Sodium: 120
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 3
• Cholesterol: 55