Peppermint Mocha Brownies

A peppermint mocha brownie in front of the rest of the batch of brownies showing the fudgy inside of the brownie with a layer of peppermint bark in the middle.

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5 from 1 vote

Peppermint Mocha Brownies

Fudgy chocolate brownies with a hint of espresso and a layer of peppermint bark in the center.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 245kcal

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.
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!

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