These thick and fudgy Peppermint Mocha Brownies are the perfect holiday recipe. The brownie is dense and rich and full of peppermint and mocha flavor, topped with a rich chocolate peppermint frosting. The perfect Christmas brownie!
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Dorothy Kern
For the brownies:
3ouncessemi-sweet baking chocolate
3ouncesunsweetened baking chocolate
1 1/4teaspoonsinstant coffee1 packet if you're using the instant coffee packets
3tablespoonsunsweetened cocoa powder
1 1/3cupsall purpose flour
For the frosting:
2tablespoonsunsweetened cocoa powder
2tablespoonsPeppermint Mocha coffee creamer
Crushed peppermint candies/candy canes for toppingoptional
Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
Place semi-sweet and unsweetened baking chocolate and butter in a large, microwave safe bowl. Heat for 1 minute, then stir. Heat additionally in 30 second increments, stirring well between each, until it’s melted and smooth. Stir in instant coffee.
Stir in sugar, then eggs, one at a time, then stir in cocoa powder. Stir in extracts and salt, the slowly stir in flour. Spread in prepared pan. Bake for 25-30 minutes, until a toothpick inserted 1” from the edge comes out clean. Cool completely before frosting.
To make the frosting: whisk melted butter with cocoa until it’s dissolved. Whisk in powdered sugar and salt until it’s thick and crumbly, then add coffee creamer and whisk until smooth. Spread over brownies and sprinkle with crushed candy cane pieces. Let set before cutting. (You may need to chill it to set it, it just depends on how cool/warm your house is.)
Store in an airtight container for up to 3 days or freezer for up to one month.