These thick, fudgy Peppermint Mocha Brownies combine deep chocolate with bright peppermint for a festive holiday treat. Made with dark chocolate, Dutch-processed cocoa, chopped peppermint bark and a touch of coffee, they deliver a rich, mocha-forward flavor balanced by peppermint extract and crushed candy canes. They’re ideal for holiday gatherings, cookie boxes, or using up leftover peppermint bark and candy canes.
This recipe was first published in November 2017 and has since been updated with new photos, clarified instructions and helpful tips.
They are similar to the raspberry brownies on this site but adjusted to highlight peppermint and chocolate together.
What makes these peppermint mocha brownies so good?
- Chocolate and peppermint are a classic festive pairing; adding coffee intensifies the chocolate flavor and gives the brownies a true mocha note.
- The texture is dense and fudgy thanks to melted dark chocolate combined with cocoa powder and chopped peppermint bark.
- This recipe is a smart way to use leftover peppermint bark or candy canes from the holidays.
- No electric mixer is required — just a whisk, spatula and a few bowls.
Ingredients and substitutions
Below is a concise overview of the ingredients and suggested swaps. Exact quantities are provided in the recipe card later in the post.
- Flour: 1 cup all-purpose flour provides structure. I haven’t tested alternative flours with this exact recipe.
- Cocoa: Dutch-processed cocoa gives a richer, rounder chocolate flavor. Natural cocoa may change the depth and acidity of the final product.
- Dark chocolate: Use a good-quality dark chocolate bar (around 70% cacao) rather than chips for smoother melting and better flavor.
- Peppermint bark: Store-bought or homemade works; dark-chocolate-based bark blends best with the brownie, though milk chocolate is acceptable.
- Butter: Unsalted butter is melted with chocolate to form the batter base; salted butter can be used but adjust added salt.
- Sugars: The recipe uses a mix of cane and coconut sugar. You can substitute with granulated and brown sugar but the texture and baking time may shift slightly. For a crinkly top, use all granulated sugar.
- Eggs: Three room-temperature large eggs help bind and add moisture; bringing them to room temperature ensures even mixing.
- Instant coffee: A tablespoon of instant coffee enhances the chocolate notes. Grind the granules to a powder to avoid a gritty texture — espresso powder or finely ground coffee are alternatives for a stronger coffee flavor.
- Leavening and salt: A small amount of baking powder adds lift; fine sea salt (or table/kosher) balances and highlights the flavors.
- Extracts: Real vanilla extract and two teaspoons of peppermint extract give the brownies a clear peppermint character without overpowering the chocolate.
- Crushed candy canes: Two candy canes, crushed and sprinkled on top for crunch and visual appeal; hard peppermint candies are an acceptable substitute.
How to make peppermint bark brownies
Here is a brief step-by-step overview. See the recipe card below for exact measurements and full instructions.
Recipe variations
- Omit peppermint bark and use all chopped dark chocolate for a more straightforward chocolate brownie.
- Top with a frosting of your choice — a chocolate avocado frosting with a little peppermint extract added complements these brownies well.
Measuring ingredients
The recipe card provides both US cup and metric weight measurements. For best consistency, use a kitchen scale and weigh ingredients in grams when possible. Milliliters are provided for liquid measurements.
Storage and freezing tips
Store brownies in a covered container at room temperature for 1–2 days to avoid drying out. Refrigerate for 3–5 days if you need to keep them longer.
To freeze, cool fully, cut into squares and layer in an airtight container separated by parchment paper. Freeze up to one month and thaw at room temperature before serving.
Key recipe tips
- Melting chocolate: Melt chocolate and butter in 20–30 second microwave intervals, stirring between each to prevent scorching. A double boiler also works well.
- Measuring flour and cocoa: If using cups, use the spoon-and-level method rather than scooping directly to avoid compacting the dry ingredients.
- Grind instant coffee: Grind instant coffee to a fine powder if needed to prevent a gritty texture; espresso powder or finely ground coffee are alternatives.
- Cooling before adding eggs: Let the melted chocolate-sugar mixture cool for about five minutes before whisking in the eggs to avoid scrambling.
- Peppermint bark placement: When placing bark pieces on top of the batter, put the white side down to reduce browning of white chocolate during baking.
- Line the pan: Grease the pan and line it with parchment overhanging the edges so you can lift the brownies out easily once cooled.
- Don’t overbake: For the fudgiest result, remove the brownies at the lower end of the recommended baking time; they should have moist crumbs on a toothpick.
Recipe FAQs
Peppermint mocha is a drink made with chocolate, coffee or espresso, steamed milk and peppermint flavoring. These brownies are inspired by that flavor combination.
A small amount of coffee or espresso powder intensifies the chocolate flavor, making the cocoa and dark chocolate notes more pronounced.
Use good-quality dark chocolate (around 70% cacao) for depth and smooth melting. Chocolate bars generally melt more evenly than chips.
Bake 30–35 minutes depending on desired fudginess. A toothpick inserted in the center should come out with moist crumbs but not wet batter.
Yes — an 8-inch pan will yield thicker brownies. Add at least 5 minutes to the baking time and check doneness with the toothpick test.
More brownie recipes
- Almond Butter Brownies
- Tahini Brownies
- Oat Flour Brownies
- Peanut Butter Brownie Ice Cream Sandwiches
If you try this recipe, please leave feedback or a rating in the recipe comments — it’s helpful to hear how it turned out for you.
📖 Recipe
Peppermint Mocha Brownies
Ingredients
- 1 cup (140 g) all-purpose white flour
- ⅓ cup (35 g) Dutch-processed cocoa, sifted if lumpy
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 6 ounces (170 g) dark chocolate, chopped
- ½ cup (113 g) unsalted butter
- 1 cup (230 g) cane sugar
- ½ cup (90 g) coconut sugar
- 1 tablespoon instant coffee granules, ground
- 3 large eggs, room temperature
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 4 ounces (113 g) peppermint bark, chopped
- 2 candy canes, crushed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper, leaving a slight overhang.
- Whisk or sift together the flour, cocoa, baking powder and salt in a medium bowl; set aside.
- In a large microwave-safe bowl, combine dark chocolate and butter. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
- Whisk in the cane and coconut sugars and the ground instant coffee. Let the mixture cool for about 5 minutes.
- Whisk in the eggs, peppermint extract and vanilla until combined.
- Add the dry ingredients and stir until just combined — the batter will be thick. Avoid overmixing.
- Fold in the chopped peppermint bark, reserving some pieces for the top.
- Spread the batter evenly in the prepared pan and place the remaining bark pieces on top, dark side up if possible.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Immediately sprinkle crushed candy canes over the hot brownies. Let cool completely on a wire rack, then lift out using the parchment overhang and cut into squares.
Notes
- Microwave chocolate and butter in short intervals and stir frequently to avoid burning. Alternatively, use a double boiler.
- If you don’t have a kitchen scale, measure flour and cocoa using the spoon-and-level method to prevent packing.
- Grind instant coffee to a powder to avoid a gritty bite; espresso powder or finely ground coffee are good alternatives.
- When placing peppermint bark pieces on top of the batter, place the white side down to reduce browning of the white chocolate.
- For fudgier brownies, bake toward the lower end of the time range and remove when a toothpick yields moist crumbs.
Nutrition Facts per Serving
| Carbohydrates: 33 g
| Protein: 4 g
| Fat: 15 g
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.