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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