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peppermint brownies

Peppermint Mocha Brownies

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  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 16 Brownies 1x


Thick and fudgy mocha brownies with paper thin shiny tops, a hint of peppermint flavor, and a sprinkle of crushed peppermint candies.


  • 3/4 C Unsalted Butter (1 1/2 Sticks or 12 TBSP)
  • 1 1/4 C Semi Sweet Chocolate Chips
  • 3 Lg Eggs, + 1 Egg White
  • 1 1/2 C Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Peppermint Extract
  • 3/4 C All Purpose Flour
  • 1/2 C Cocoa Powder
  • 1 TBSP Espresso Powder
  • 1/2 tsp Salt
  • 1/4 C. Crushed Peppermint Candies


  • Preheat the oven to 350 and line a 9X9 pan with parchment paper.
  • In a double boiler or glass bowl over a saucepan filled with 2 inches of water, melt the chocolate chips and butter until smooth, remove from heat and set aside.
  • In a large bowl, whisk the eggs, egg whites, and sugar for 3-5 minutes.
  • Whisk in the vanilla and peppermint extracts.
  • While continuing to whisk, slowly pour in the chocolate/butter mixture. Whisk until combined.
  • Using a rubber spatula, fold in the flour, cocoa powder, espresso powder, and salt.
  • Pour into the prepared pan, top with crushed peppermint candies, and bake at 350 for 25-27 minutes.
  • Let cool, then remove from pan and slice.


*I like to use the soft, melt in your mouth peppermint candies over actual crushed candy canes.

*Brownies will keep on the counter covered for 2-3 days, or in the fridge for up to a week.