The Art of Peppermint Mocha Brownie Perfection

Creating the Mocha Base

Learning to properly combine butter and sugar, then incorporate eggs to create the signature shiny, crackly brownie top while building deep chocolate-coffee flavor.

Perfecting the Fold

Mastering the gentle folding technique that keeps brownies fudgy rather than cakey by not overworking the gluten in the flour.

Baking to Fudgy Perfection

Understanding the visual and textural cues that indicate perfectly baked brownies with that ideal balance of set edges and slightly underdone center.

Whipping Cloud-Like Frosting

Developing the skill to create light, fluffy buttercream frosting with the perfect consistency for spreading and the ideal peppermint flavor balance.

Festive Finishing

Learning to apply toppings at the right moment for maximum adhesion and visual impact, creating a professional-looking holiday dessert.

Mastering the Perfect Peppermint Mocha Brownie

Espresso Enhancement: The instant espresso powder doesn't make these brownies taste like coffee; instead, it deepens and intensifies the chocolate flavor, creating that signature mocha richness that pairs beautifully with peppermint.

Fudgy vs Cakey: For ultra-fudgy brownies, remove them from the oven when a toothpick comes out with moist crumbs; for cakier brownies, bake 3-4 minutes longer until the toothpick is almost clean.

Extract Quality: Use high-quality pure peppermint extract rather than imitation for the best authentic mint flavor; too much extract can be overpowering, so measure carefully.

Make-Ahead Magic: These brownies actually improve after a day as the flavors meld together; bake and frost them up to 3 days in advance and store covered at room temperature.

Candy Cane Crushing: Place candy canes in a sealed plastic bag and crush with a rolling pin for easy, mess-free preparation; crush some finely and leave some in larger pieces for varied texture.

Frosting Consistency: If your frosting is too thick, add cream one teaspoon at a time; if too thin, add more powdered sugar until you reach a spreadable consistency that holds its shape.

Ultimate Fudgy Peppermint Mocha Brownies with Creamy Peppermint Frosting and Crushed Candy Canes

Name: Ultimate Fudgy Peppermint Mocha Brownies with Creamy Peppermint Frosting and Crushed Candy Canes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Cuisine: American
Ingredients: For the Mocha Brownie Base:; 1 cup unsalted butter, melted; 2 cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon instant espresso powder; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 3/4 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; For the Peppermint Frosting:; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 3 tablespoons heavy cream; 1 teaspoon peppermint extract; Pink gel food coloring, optional; For the Topping:; 1/2 cup crushed candy canes or peppermint candies; Mini marshmallows for garnish, optional; For Special Equipment:; 9x13 inch baking pan; Parchment paper; Electric mixer or hand mixer

The ultimate peppermint mocha brownies featuring rich dark chocolate, espresso powder, and crushed peppermint candies. This festive dessert combines the deep richness of mocha brownies with the refreshing coolness of peppermint frosting, creating an unforgettable holiday treat that elevates the classic brownie to extraordinary heights perfect for Christmas celebrations, winter gatherings, or any time you crave the perfect balance of chocolate and peppermint.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Mocha Brownie Base:

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon instant espresso powder

2 teaspoons vanilla extract

1 teaspoon peppermint extract

3/4 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

For the Peppermint Frosting:

1/2 cup unsalted butter, softened

3 cups powdered sugar

3 tablespoons heavy cream

1 teaspoon peppermint extract

Pink gel food coloring, optional

For the Topping:

1/2 cup crushed candy canes or peppermint candies

Mini marshmallows for garnish, optional

For Special Equipment:

9x13 inch baking pan

Parchment paper

Electric mixer or hand mixer

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy, about 1 minute.

Add the eggs one at a time, beating well after each addition until the mixture becomes thick and pale, approximately 2-3 minutes total.

Dissolve the instant espresso powder in 1 tablespoon of hot water, then stir it into the batter along with vanilla and peppermint extracts.

Sift together the cocoa powder, flour, and salt, then gently fold into the wet ingredients until just combined, being careful not to overmix.

Fold in the chocolate chips, reserving a few tablespoons for topping if desired, and spread the batter evenly into the prepared pan.

Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached; do not overbake for fudgy texture.

Allow the brownies to cool completely in the pan on a wire rack, approximately 1 hour, before frosting.

For the frosting, beat softened butter with an electric mixer on medium speed until creamy, about 2 minutes.

Gradually add powdered sugar one cup at a time, alternating with heavy cream, beating until light and fluffy.

Mix in peppermint extract and a few drops of pink food coloring if using, beating until the color is evenly distributed.

Spread the peppermint frosting evenly over the cooled brownies using an offset spatula, creating decorative swirls if desired.

Immediately sprinkle the crushed candy canes over the frosting, gently pressing them in so they adhere.

Refrigerate for 15-20 minutes to set the frosting, then lift the brownies out using the parchment overhang and cut into 16 squares.

Serve at room temperature for the best fudgy texture, and store any leftovers in an airtight container at room temperature for up to 4 days.

Ultimate Fudgy Peppermint Mocha Brownies with Creamy Peppermint Frosting and Crushed Candy Canes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Peppermint Mocha Brownie Perfection

Ultimate Fudgy Peppermint Mocha Brownies with Creamy Peppermint Frosting and Crushed Candy Canes

Ingredients

Instructions