Skip to Content

Peppermint Mocha Brownies

Peppermint Mocha Brownies – Deliciously thick and fudgy rich chocolate brownies infused with peppermint and coffee, and studded with crushed candy canes!

Scattered peppermint mocha brownies on marble background with mini candy canes.

 Peppermint and chocolate. A combination of flavours that just can’t be beat, in my opinion. You won’t see me turn down a minty chocolate dessert, snack or drink.

So, today I bring you a festive mint chocolate recipe – Peppermint Mocha Brownies! Yep, I’ve added a hint coffee to the recipe just for you coffee lovers. 🙂

Peppermint Mocha Brownies on marble background with mini candy canes.
Peppermint Mocha Brownies topped with crushed candy canes on marble background.

Ingredients for Peppermint Mocha Brownies:

  • unsalted butter
  • granulated sugar
  • cocoa powder
  • instant coffee granules
  • salt
  • peppermint extract
  • large eggs
  • plain/all-purpose flour
  • chocolate chips
  • candy canes (1 full-sized one, or 3 small ones)

These brownies are a quick and simple one-bowl recipe, that doesn’t require you to get your mixer out. Simply melt the butter in the microwave with the sugar, cocoa powder, coffee, and salt, stir together, then mix in the eggs one at a time.

Fold in the flour and chocolate chips, then stir in the peppermint extract. Pour into an 8×8-inch square baking pan, and bake for 30 – 35 minutes. Sprinkle with crushed candy cane and allow to cool completely before slicing. Done!

Peppermint Mocha Brownies on marble background with a bite taken out of one brownie.
Close-up of a peppermint mocha brownie with a bite taken out of it.

These brownies are incredibly thick and fudgy, and bursting with chocolate and peppermint flavour with a hint of coffee. You have GOT to try them this Christmas!

A stack of two Peppermint Mocha Brownies with a bite taken out of the top one.
Overhead shot of a stack of two Peppermint Mocha Brownies with a bite taken out of the top one.
Peppermint Mocha Brownies - Deliciously thick and fudgy rich chocolate brownies infused with peppermint and coffee, and studded with crushed candy canes! #peppermint #mocha #brownies #brownierecipes #christmas #christmasrecipes

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Peppermint Mocha Brownies

Peppermint Mocha Brownies

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Deliciously thick and fudgy rich chocolate brownies infused with peppermint and coffee, and studded with crushed candy canes!

Ingredients

  • 1 and 1/4 (140g) sticks unsalted butter
  • 1 and 1/2 (300g) cups granulated sugar
  • 3/4 cup (75g) cocoa powder
  • 3 - 4 teaspoons instant coffee granules
  • 1/4 teaspoon salt
  • 2 teaspoons peppermint extract
  • 2 large eggs, cold
  • 1/2 cup (60g) plain/all-purpose flour
  • 1/2 cup (90g) chocolate chips
  • 1 full-sized candy cane or 3 small ones, crushed

Instructions

  1. Preheat the oven to 170C/325F/Gas 3. Spray an 8x8-inch square baking pan with baking spray and line with parchment paper. Set aside.
  2. Place the butter, sugar, cocoa powder, instant coffee granules, and salt into a microwave-safe bowl, and microwave in 30 second intervals, stirring after each one, until the butter is melted and the mixture feels very warm to the touch.
  3. Mix in the eggs, one at a time. Fold in the flour until fully combined, stirring until thick and shiny. Fold in the chocolate chips (they will melt into the batter, but it's fine! It helps produce a shiny top). Stir in the peppermint extract.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 30 -35 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs.
  5. Sprinkle with crushed candy canes and allow to cool completely in the pan on a wire rack before cutting into squares.

Notes

Brownies stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 43mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Janela Gutierrez

Monday 9th of November 2020

Hi!! I’m planning to add a holiday special for our small business, i was wondering if i can substitute peppermint syrup instead of peppermint extract? Peppermint extracts are rare to find in my country.

Thank you so much! Love from the Philippines

Marsha

Monday 9th of November 2020

Hi Janela! I'm not too sure about this one, because you may need to use more than what is stated for the extract. If you do try this, please do let me know :)

puja

Saturday 10th of December 2016

Oh my gosh! those brownies are looking fabulous Marsha! I feel like having some along with a cup of hot coffee.. :)

Marsha

Saturday 10th of December 2016

Thanks, Puja! :)

Sam @ Sugar Spun Run

Wednesday 7th of December 2016

The flavor combination here is absolutely perfect, these sound amazing, Marsha!

Marsha

Thursday 8th of December 2016

Thanks, Sam!

Amanda

Wednesday 7th of December 2016

All of the candy cane goodness in these brownies made me want one badly enough, but adding the coffee just makes me crave them that much more. They have everything I like!

Marsha

Thursday 8th of December 2016

Thanks, Amanda!

Demeter | Beaming Baker

Monday 5th of December 2016

I love learning about favorite flavor combos--especially for folks like us that live and breathe sweets all day and all night long. Haha. So cool to learn that you especially favor peppermint and chocolate. These brownies look so perfectly dense, rich and just full of peppermint chocolate awesomeness. Love it, my friend! Sharing and pinning, of course. Woot woot for the holidays! xo

Marsha

Monday 5th of December 2016

Thanks, Demeter! :) Woot woot! xo

Skip to Recipe