Peppermint Mocha Brownies
The absolute BEST fudgey, holiday brownie. Dark chocolate chunks, candy cane pieces, and espresso swirled into the perfect batter and baked to perfection. It's that time of the year to indulge in all things sweet. Not only do these make a great dessert, but great gifts as well!
With this holiday season feeling a bit different, what better way to sweeten up the day than Peppermint Mocha Brownies? Know someone who is quarantined for the holidays? Leave these on their doorstep with a bow on top. Who doesn't love an edible gift?!
Imagine your favorite holiday drink.. but in a dessert. Also.. try dipping these into some warm coffee.. thank me later. Light up a holiday candle, put on some music and bake these Peppermint Mocha Brownies!
Alriiiiiight - hurry up and get baking!
Peppermint Mocha Brownies
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup dark chocolate chunks + more for topping
1/2 cup crushed candy canes + more for topping
optional: sprinkles or frosting for the top after baking!
1. Preheat oven to 375F degrees. Line an 8X8 baking dish with parchment paper. With a hand or stand mixer cream together the softened butter and sugar until light in color and fluffy in texture. Scrape down the sides with a spatula so everything is incorporated. Add eggs in one at a time until fully incorporated. Again, scraping down the sides. Slowly add in the flour, cocoa powder, instant espresso and salt. Scrape down the sides and mix until fully incorporated. Add vanilla and peppermint extracts. Mix until incorporated.
2. Fold in the chocolate chunks and crushed candy canes. Spread into lined baking dish until evenly distributed throughout. Bake for 35-50 minutes. The middle should no longer jiggle and the brownies should be set to the touch.
3. Sprinkle with more crushed candy cane, allow to cool and enjoy! :)