Fudgy Peppermint Mocha Brownies

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Fudgy Peppermint Mocha Brownies are the ultimate holiday treat! Rich and fudgy brownies infused with peppermint and espresso, drizzled with dark chocolate and sprinkled with crushed peppermint candies.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: 9x13 inch pan

Calories: 5991kcal

Author: Rachel Kochlin

Ingredients

1 cup all-purpose flour
1 cup cocoa powder
1 teaspoon espresso powder
1 teaspoon salt
¾ cup butter, melted
¼ cup vegetable oil
1 ½ cups white sugar
1 cup packed brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
8 ounces dark chocolate for melting (I used Ghirardelli melting wafers)
Crushed peppermint candies

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with cooking oil spray and line with parchment paper (this helps the parchment hold tight to the pan).
In a large bowl, combine melted butter, vegetable oil, and sugar and whisk together until combined. Add the eggs, vanilla extract, and peppermint extract and whisk until combined.
Add remaining dry ingredients to wet ingredients and fold in until just combined (do not overmix).
Pour and evenly spread batter into the prepared baking dish. Bake 25-30 minutes until brownies are set and not jiggly but still soft and fudgy in the center. If testing with a toothpick, the toothpick will come out slightly dirty, but keep in mind the brownies will continue to cook in the pan once they are out of the oven.
Once done, remove the pan from oven and allow to cool for at least 30 minutes. Brownies will be very gooey when they're warm.
Before serving, melt dark chocolate in a microwave-safe bowl in 30-second increments, stirring between.
Grab the corners of the parchment paper and lift the brownies from pan. Drizzle with the melted chocolate and sprinkle with crushed peppermint candies.
Enjoy with a tall glass of ice cold milk!

Notes

*I like to use parchment paper because I can remove the whole sheet of brownies from the baking pan then drizzle with chocolate and slice them. But, if you would prefer, you can simply spray your baking pan with cooking oil spray and skip the parchment.

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