Peppermint Mocha Brownies | Rich and fudgy brownies are flavored with peppermint and coffee

Here’s how to make Peppermint Mocha Brownies:

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

Steps

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.
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.
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).
Pour the batter into the prepared pan and smooth out the top.
Sprinkle the crushed candy cane over the top of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow the brownies to cool completely in the pan before slicing and serving.

These Peppermint Mocha Brownies are rich, fudgy, and bursting with chocolate and peppermint flavor with a hint of coffee.

The crushed candy cane on top adds a festive touch.

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