Peppermint combined with chocolate is the ultimate holiday flavor. When coffee shops start making their Peppermint Mochas available it feels like the start of the holiday season. And a Peppermint Mocha in brownie form is absolutely epic. These Peppermint Mocha Brownies are so simple to make, coming together in a matter of minutes in just one bowl - no mixer required!
This quick and easy recipe is rich and decadent and perfect for the holidays. These festive treats make great gifts and are the perfect contribution to holiday potlucks, fun bake-offs, or your Christmas party dessert table! If you love chocolate peppermint, you'll love this Homemade Salted Peppermint Bark and these Fudgy Chocolate Peppermint Cookies.
Why this recipe works
Peppermint extract often can give a potent peppermint flavor to baked goods, so these Peppermint Mocha Brownies don't use extract, but instead use a layer of peppermint bark to give the perfect pop of peppermint flavor.
Ingredients and notes
Espresso Powder - Be sure to use instant espresso powder. That will ensure the granules dissolve in the brownie batter.
Peppermint Bark - I like to use Ghirardelli Peppermint Bark Squares simply because they fit perfectly in the 8x8 pan, but any peppermint bark will work!
Vegetable Oil - The consistency of the vegetable oil contributes to the fudgy texture of these Peppermint Mocha Brownies, but it can be replaced with additional melted butter.
Espresso Powder - The espresso powder can be skipped to have chocolate peppermint brownies instead of peppermint mocha brownies.
Peppermint Bark - Store-bought or homemade peppermint bark will work, but you can also use peppermint chips or a mix of peppermint and chocolate chips and mix them into the batter instead of layering them.
How to make this recipe
Step 1: Heat milk and butter until the butter is melted and the milk is warm.
Step 2: Add cocoa powder and oil and mix until well combined.
Step 3: Stir in eggs, then stir in sugar.
Step 4: Add flour, espresso powder, and salt, and mix until combined.
Step 5: Pour about half the mixture into a parchment lined 8x8 pan, then cover with a layer of peppermint bark, then pour the remaining batter on top.
Step 6: Bake at 350°F for about 30 minutes, then cool completely in pan, cool overnight if possible. Cut into squares and enjoy!
These Peppermint Mocha Brownies are extra fudgy due to the combination of melted butter and vegetable oil. Recipes that have more fat than flour will generally be fudgier whereas brownies with more flour than fat are usually cakier.
These brownies are so gooey inside that letting them rest overnight allows them to reach the perfect texture. If you cut them while they're still warm, they will fall apart and you'll need to dive in with a fork! But as they cool they will set and form perfect, fudgy bars.
I actually highly recommend doing that for these Peppermint Mocha Brownies. They set up perfectly creating the best fudgy brownie texture. After that, they should be stored in an airtight container at room temperature.
These Peppermint Mocha Brownies are super fudgy and gooey, so the common toothpick test is not the most reliable. Instead, I suggest keeping an eye on the edges of the brownies until they look baked.
Tips & Tricks
Tip #1: If melting your butter and heating milk on the stovetop, use a medium to large saucepan so the brownie batter can be prepped in the saucepan. Similarly, if melting the butter in a microwave, use a medium microwave-safe mixing bowl so that the batter can be made all in one bowl.
Tip #2: Add the cocoa powder while the butter and milk are still hot. It will help the cocoa powder to dissolve into the mixture.
Tip #3: Be sure the brownies have fully cooled before cutting.
Peppermint Mocha Brownies should be stored in an airtight container at room temperature and should last for about 5-7 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Peppermint Mocha Brownies
- saucepan or microwave-safe mixing bowl
- 8x8 pan
- ¼ cup milk
- ½ stick butter
- ½ cup cocoa powder heaping
- ¼ cup vegetable oil
- 2 eggs
- 1 ½ cups sugar
- ¾ cups flour
- 1 teaspoon kosher salt Diamond Crystal
- ¼ cup espresso powder
- 16 Ghirardelli peppermint bark squares may vary depending on pan size
- Preheat the oven to 350℉. Line an 8x8 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 to cover the batter in the pan. You may have to break some of the squares to cover the surface.
- Pour the remaining batter overtop of the peppermint bark 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!
This recipe was originally posted on December 3, 2020, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2023.