Peppermint Mocha Brownies

Is there a more festive flavor than peppermint?  I feel like peppermint on its own is not that great, but when you combine it with chocolate, it is the ultimate holiday flavor!  And to me, peppermint mochas are the true sign of the holiday season, so Peppermint Mocha Brownies are a must!

A hand in the bottom of the frame, cupped with the fingers pointing upwards holding a brownie on top of the fingers. The Peppermint mocha brownies are dark brown brownies with a thin strip of white in the center from the peppermint bark square

What you’ll need

All you’ll need is a bowl and a wooden spoon or silicone spatula for prep. You’ll bake in an 8×8 pan.


cocoa powder
vegetable oil
kosher salt
espresso powder
peppermint bark Ghirardelli squares

angled view, with a brownie with a bite taken out of it in the center of the frame. to the left of the brownie is whole, unwrapped peppermint bark squares, some wrapped peppermint bark squares in the top left corner. Top center, behind the brownie, is broken pieces of peppermint bark squares. Along the right side of the frame is two more brownies. In front of the bitten brownie at the bottom of the frame is a bunch of brownie crumbs.

How to prepare your pan

Line an 8×8 pan with parchment paper. I like to use binder clips on the edges of the pan to hold the paper in place.

How to make Peppermint Mocha Brownies

When starting the recipe, make sure the milk is hot.  It shouldn’t be boiling, but cocoa powder won’t dissolve unless it’s in a hot liquid. You can do this in the microwave or on the stove.  I usually put the milk and butter together so that by the time the butter melts, the milk is hot enough. You’ll combine the hot milk and melted butter with cocoa powder and vegetable oil. You’ll then stir in the eggs, then the sugar.  Finally, you’ll add the flour, salt, and espresso powder and mix till combined.

You’ll pour half the batter into the prepared pan, then you’ll put a layer of Ghirardelli squares covering the entire top of the batter. Pour the rest of the batter on top, then bake.  Let the brownies cool before cutting, if possible. Ideally, it’s best if they can cool overnight if you’re patient enough to wait that long!

Common Questions

What makes brownies fudgy?

In this recipe, using a combination of the melted butter and vegetable oil helps make the insides of these brownies so chewy and gooey. 

Why do brownies taste better the next day?

These brownies are so gooey inside that letting them rest overnight allows them to set a bit.  If you eat them the same day they might be too gooey (yes, that’s a thing!) but once they set, they will be gooey, but will hold their shape a bit better!

Can you leave brownies out overnight?

I think these brownies are best left out overnight.  After that first night, just store them in a tupperware or ziplock baggie so they’re sealed.  They probably won’t last long enough to go bad, but they don’t need to be refrigerated.

How can you tell when brownies are done?

These brownies are super gooey, so the toothpick test is not the most reliable. Instead, I keep an eye on the edges until they look baked.

side view of a stack of three peppermint mocha brownies with crumbs on the white marbled surface around the stack. Barely visible behind the stack are some wrapped and unwrapped peppermint bark squares

Looking for other brownie recipes? Check these out:

Better Than Box Mix Brownies
Bailey’s S’mores Brownies

Looking for other peppermint recipes? Check these out:

Salted Peppermint Bark
Fudgy Peppermint Chocolate Cookies

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Close up side view of a peppermint mocha brownie, with other peppermint mocha brownies blurred in the background. The brownie in focus is at an angle so the corner is facing the camera. The peppermint mocha brownies are dark brown brownies with a thin white layer in the center from the peppermint bark square
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Peppermint Mocha Brownies

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 25 brownies


  • 1/4 cup milk
  • 1/2 stick butter
  • 1/2 cup cocoa powder heaping
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups sugar
  • 3/4 cups flour
  • 1 teaspoon kosher salt Diamond Crystal
  • 4 tablespoons espresso powder
  • 15-20 Ghirardelli peppermint bark squares depending on the size and shape of your pan


  • Preheat the oven to 350 F. Line an 8×8 pan with parchment paper.
  • Heat milk and butter in the microwave or on the stove, until butter is melted and milk is hot.
  • Add cocoa powder and oil to the hot milk and melted butter and stir till well combined.
  • Mix in eggs.
  • Stir in sugar.
  • Add in flour, salt, and espresso powder until combined.
  • Pour approximately half the mixture into the lined pan.
  • Create a single layer of peppermint bark squares to cover the batter in the pan. You may have to break some of the squares to cover the whole surface.
  • Pour the remaining batter overtop of the peppermint squares and bake for 30-40 minutes. The brownies will seem undercooked, but the edges will appear done.
  • Let cool completely (overnight if possible) and cut into squares. Enjoy!

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