Peppermint Mocha Brownies

These brownies are based off of my original Super Fudgy One-Bowl Brownies, with a minty holiday twist. They have a bit of espresso powder in the brownie, to give it a mocha flavor. You can choose how much coffee flavor you like in the recipe below. And instead of a bittersweet chocolate ganache, these are topped with a peppermint white chocolate ganache and holiday sprinkles.

peppermint_mocha.png

I made a video tutorial, check it out below!

peppermint mocha brownies

PREP: 25 mins

BAKE: 25-30 mins

TOTAL: about an hour

YIELD: one 8x8 pan

Brownie batter

Ingredient Volume Grams Ounces
  unsalted butter 8 TB or one stick 113g 4 oz
  brown sugar 1/2 cup 110g 3.88 oz
  granulated sugar 1/2 cup 100g 3.53 oz
  eggs 2 large 100g 3.5 oz
  Dutch-process cocoa 1/2 + 1/8 cups 53g 1.87 oz
  espresso powder 1-3 TB* - -
  salt 1/2 tsp - -
  baking powder 1/2 tsp - -
  vanilla extract 1 1/2 tsp - -
  all-purpose flour 3/4 cups 89g 3.14
  dark chocolate, coarsely chopped 1 cup 170g 6 oz

White Chocolate Ganache

Ingredient Volume Grams Ounces
  white chocolate about 3/4 cups 131g 4.5 oz
  heavy cream about 1/4 cups 43g 1.5 oz

notes. *I use Medaglia D'Oro Espresso Instant Coffee. You can omit this completely, but if offers to intensify the chocolate flavor without a coffee taste when using about 1 tablespoon. With 2 tablespoons, you will get the slightest hint of coffee, and with 3 tablespoons there will be noticeable coffee undertones to your brownie. I love using the full amount.

1- FOR THE BROWNIES. With your oven, place a rack in the middle position and preheat to 350 °F.

2. Line an 8 by 8 pan with foil or parchment paper, and lightly apply cooking spray.

3. Add butter to a medium to large sized sauce pan on medium low heat. When the butter is half melted, add sugars and whisk, turning off the heat when the butter is just melted.

4. Take saucepan off heat and let it cool for about 5 minutes. Whisk in eggs, cocoa, espresso powder, salt, baking powder, and vanilla until smooth. Add in flour and chocolate to saucepan with a spatula, stir until smooth.

5. Bake for 25-30 minutes. The brownies will seem a little underdone, and a toothpick will come out wet and with lots of crumbs attached. (Though the skewer should not come out with thick, raw batter. That means it needs a little more time in the oven.) The edges will seem more done that the middle. Cool before cutting (or decorating, see below).

1 - FOR THE WHITE CHOCOLATE GANACHE. Place the white chocolate and heavy cream in a large microwave-safe bowl. Heat in 15 second increments, stirring after every heating. Be careful as white chocolate burns easily.

2. Once the chocolate is melted, and smooth and shiny, place in fridge until completely cooled and somewhat hardened.

3. Using a mixer on high speed, whip the ganache until it is fluffy and lighter in color. White chocolate ganache firms up really quickly. This is totally normal; just rewhip with the mixer if it gets too stiff to spread.

4. Scrape your whipped ganache on top of your brownies and use an offset spatula or knife to spread to the edges. Add sprinkles if you like, and cut into squares.

tips for ganache:. ganache is typically made using weights to get a very precise ratio of chocolate to cream. The volume measurements here are rough estimates as chocolate in the form of chips (or hand chopped) will occupy different volumes based on their size. So if your ganache feels too thick, add some more heavy cream. If it's too thin, add some melted chocolate, then rewhip.


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Welcome! I'm the Adriana, the nerdy baker and developer of this site. Learn more about me here.

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