Peppermint Mocha Brownies
Fudgy chocolate brownies with a hint of espresso and a layer of peppermint bark in the center.
Servings: 16 brownies
Calories: 320kcal
Equipment
- saucepan or microwave-safe mixing bowl
- 8x8 pan
Ingredients
- 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
Instructions
- 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.¼ cup milk, ½ stick butter
- Add cocoa powder and oil to the hot milk and melted butter and stir till well combined.½ cup cocoa powder, ¼ cup vegetable oil
- Mix in eggs.2 eggs
- Stir in sugar.1 ½ cups sugar
- Add in flour, salt, and espresso powder until combined.¾ cups flour, 1 teaspoon kosher salt, ¼ cup espresso powder
- 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.16 Ghirardelli peppermint bark squares
- 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!
Notes
The brownie batter can be fully prepared in the saucepan or microwave-safe mixing bowl that you heat the butter and milk in. Be sure to use one big enough to prepare the brownie batter.
Add the cocoa powder while the butter and milk are still hot to help the cocoa powder dissolve.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 274mg | Fiber: 3g | Sugar: 33g | Vitamin A: 124IU | Calcium: 25mg | Iron: 2mg
