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!
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.
peppermint bark Ghirardelli squares
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!
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.
Looking for other brownie recipes? Check these out:
Looking for other peppermint recipes? Check these out:
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Peppermint Mocha 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!