Peppermint Mocha Brownies

$Making peppermint mocha brownies is easy and fun. This recipe mixes rich cocoa with coffee and mint. You will love how these flavors blend. They create a treat perfect for the holidays. Here’s what you need to make them! - 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 2 teaspoons instant coffee granules - 1 teaspoon peppermint extract - Crushed peppermint candies for garnish These essential ingredients give the brownies their rich taste and texture. The butter helps create a fudgy base. The sugars add sweetness and depth. Eggs bind everything together while adding moisture. You can play with the recipe for fun twists! Consider adding: - Nuts like walnuts or pecans for crunch. - Dark chocolate chips for a deeper flavor. - White chocolate chips for a sweet contrast. - Different extracts like vanilla or almond for a unique taste. These optional ingredients provide room for creativity. You can make the brownies your own! To make peppermint mocha brownies, start by gathering your ingredients. You need: - 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 2 teaspoons instant coffee granules - 1 teaspoon peppermint extract - Crushed peppermint candies for garnish Next, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. Leave some paper hanging over the edges for easy removal later. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix them until smooth. Then, add the eggs one at a time. Mix well after each egg. Stir in the vanilla and peppermint extracts. In a separate bowl, combine the flour, cocoa powder, baking powder, salt, and instant coffee granules. Slowly add this dry mix to the wet ingredients. Stir until just combined. Be careful not to overmix. Now fold in the semi-sweet chocolate chips. This adds a nice chocolatey taste. Pour the brownie batter into the prepared pan. Use a spatula to spread it evenly. Bake your brownies for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once they are done, take them out of the oven. Let them cool in the pan on a wire rack for about 10-15 minutes. After they cool slightly, lift them out using the parchment overhang. Transfer them to a cutting board. Cut the brownies into squares. For a festive touch, sprinkle crushed peppermint candies on top. Serve them on a decorative platter to impress your guests. Enjoy the delightful flavors of these peppermint mocha brownies! You can find the full recipe above for details. When making peppermint mocha brownies, a few mistakes can spoil your fun. First, don’t skip the parchment paper. It helps you lift out the brownies easily. Second, avoid overmixing the batter. Overmixing can make your brownies tough instead of soft. Lastly, don’t rush the cooling time. If you cut them too soon, they may crumble. For the best brownies, always use room temperature eggs. They mix better and help create a smooth batter. Also, measure your ingredients accurately. Too much flour can make them dry. When baking, place the pan in the center of your oven for even heat. Check your brownies a few minutes early. Every oven is different, and you want to catch the perfect bake. To make your peppermint mocha brownies even tastier, you can try some fun tricks. Add a pinch of sea salt on top before baking. It balances the sweetness and enhances flavors. You can also play with the chocolate. Using dark chocolate chips adds a rich taste. If you want more peppermint, add extra crushed candies on top for a festive crunch. For the full recipe, follow the steps carefully and enjoy each bite! {{image_2}} You can easily make gluten-free brownies. Just swap the all-purpose flour for a gluten-free blend. Look for a blend that mimics regular flour. This way, the texture stays rich and moist. To create vegan brownies, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. Also, check that your chocolate chips are dairy-free. You can change the flavor of your brownies easily. Consider adding a splash of almond extract for a nutty taste. If you want more chocolate, add an extra half cup of chocolate chips. You can also mix in nuts like walnuts or pecans for a crunchy texture. Enjoy exploring these variations in the Full Recipe for Peppermint Mocha Brownies! To keep your peppermint mocha brownies fresh, store them in an airtight container. This helps maintain their soft texture and rich flavor. You can stack the brownies in layers, but place parchment paper between them. This prevents sticking. Keep the container at room temperature for up to five days. If you want to save them longer, refrigeration can help, but it can change the texture slightly. If you want to freeze these brownies, first let them cool completely. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag. Label the bag with the date. These brownies can last up to three months in the freezer. When you’re ready to enjoy them, simply thaw them in the fridge overnight. To reheat brownies, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and cover them with foil. Heat for about 10-15 minutes until warm. This method helps keep them soft. You can also microwave a single brownie for 10-15 seconds. Just be careful not to overheat, as they may become dry. Enjoy your delightful holiday treat! Peppermint mocha brownies are a rich, chocolate dessert. They blend chocolate, coffee, and peppermint flavors. The brownies have a fudgy texture and a festive twist. The cocoa powder gives them a deep chocolate taste. Instant coffee adds a nice mocha flavor. Peppermint extract provides a refreshing kick. This treat is perfect for holiday gatherings or cozy nights in. To check if your brownies are done, use a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If it has wet batter, they need more time. Bake them for 25-30 minutes, but keep an eye on them. Ovens vary, so check a bit early. Yes, you can use other extracts in place of peppermint. For example, vanilla or almond extracts work well. They will change the flavor but still taste great. If you want a different twist, try orange extract for a citrus kick. Just remember to adjust the amount to your taste. In this post, we explored the tasty world of Peppermint Mocha Brownies. We covered the key ingredients you need and optional ones for fun variations. You learned step-by-step how to prepare, bake, and serve these delicious treats. I shared tips to avoid common baking mistakes and enhance flavor. Lastly, we discussed how to store and reheat them for later enjoyment. Remember, baking is about trying new things. Keep experimenting to find your perfect brownie!$

Peppermint Mocha Brownies

Indulge in the holiday spirit with these mouth-watering Peppermint Mocha Brownies! This easy recipe combines rich chocolate, a hint of coffee, and refreshing peppermint for a treat everyone will love. Perfect for parties or cozy nights at home, these brownies are sure to impress.

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Ingredients

1 cup unsalted butter, melted

1 ½ cups granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt

1 cup semi-sweet chocolate chips

2 teaspoons instant coffee granules

1 teaspoon peppermint extract

Crushed peppermint candies for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.

In a separate bowl, mix the flour, cocoa powder, baking powder, salt, and instant coffee granules. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Allow the brownies to cool in the pan on a wire rack for about 10-15 minutes. Once slightly cooled, lift them out using the parchment overhang and transfer to a cutting board.

Cut into squares and garnish with crushed peppermint candies on top for a festive touch.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 24

- Presentation Tips: Serve the brownies on a decorative platter, with a dusting of powdered sugar and a sprinkle of crushed peppermint candies for added visual appeal. Enjoy the holiday spirit with these deliciously festive brownies!