Frosted Peppermint Mocha Fudge Brownies
The BEST holiday dessert recipe: Frosted Peppermint Mocha Fudge Brownies made with real espresso, unsweetened cocoa powder, melted butter, peppermint, and finished with an irresistible peppermint buttercream. They are so festive and perfect for Christmas!
This recipe is for all the peppermint mocha lovers out there! Every year on December 1st, I celebrate by treating myself to a peppermint mocha latte. It’s my favorite holiday drink! These brownies are inspired by those warm, cozy Christmas flavors. They’re incredibly fudgy, delightfully chewy, and perfectly crisp on top. They are decorated with a fluffy peppermint buttercream (try not to lick the spoon!) To make them even more like the classic drink, I’ve added a shot of espresso to the batter, giving them a bold, rich flavor. This recipe takes my favorite brownie recipe and transforms it into the most incredible holiday treat: the frosted fudgy peppermint mocha brownie!
A Recipe for the Peppermint Mocha Lovers
I received a text from a friend asking if I was making any festive treats anytime soon, and I couldn’t resist the chance to share one of my favorite holiday desserts. I packed up these peppermint mocha brownies in a bakery box alongside my famous chocolate chip cookies and frosted sugar cookies, because birthdays deserve an extra side of sweetness!
It was so much fun decorating these fudgy brownies with little Christmas trees, festive sprinkles, and a chocolate peppermint crunch! I used the Watkins food dye and the Sweets Indeed natural colored sprinkles.
One of the great things about this recipe is that you don’t have to pull out the electric mixer! All you need is a big mixing bowl.
Why is Chocolate and Peppermint a Perfect Pair?
What is it about chocolate and peppermint that makes them such a perfect pair? Even as a kid, I couldn’t resist anything peppermint-flavored, especially peppermint chocolates. Whenever we went to the movies, I’d skip the sour candies and go straight for the Peppermint Patties or Junior Mints. And you know those giant chocolate assortment boxes? It was the coconut and peppermint ones that always went missing! I may have had something to do with that. While most kids didn’t seem to love peppermint as much as I did, it was always my absolute favorite! I always loved abnormal candy flavors as a kid: black licorice, coconut, mint, and maple were some of my favorites.
Do I have to add the peppermint to these brownies?
One great thing about this recipe is its versatility, even if you’re not a fan of peppermint, you can easily leave it out! This is my go-to brownie recipe, and I love switching it up by adding caramel, peanut butter, mint, white chocolate, or sometimes just enjoying them plain. The possibilities are endless! I made them last year with coconut and Cadbury eggs for Easter.
More Christmas Recipes You Will LOVE:
Christmas Cookie Decorating with Toddlers + Cookie Recipe
Easy Cut Out Frosted Sugar Cookies (dye-free & no chill time)
The Best Homemade Chocolate Chip Cookie Recipe Ever!
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Gingerbread Oatmeal Cookies with Marshmallow Buttercream
Soft & Chewy Frosted Gingerbread Cookies
Cranberry Orange Almond Cake with Mascarpone Buttercream
Chewy Frosted Orange Ginger Molasses Cookies
Gingerbread Oatmeal Cookies with Chai Latte Buttercream Filling
4-Ingredient Cinnamon Sticky Buns | A Breakfast Tradition!
Frosted Gingerbread Muffins | So Easy to Make!
Gingerbread Cookie Bars Cream Cheese Frosting (Gluten & Dairy Free)
Perfect Royal Icing For Your Sugar Cookies (using egg whites)
Grandpa’s Gumdrop Cookies | Christmas Cookie Tradition
Lemon Poppy Linzer Cookies with Raspberry Filling
Why You’ll Love These Frosted Peppermint Mocha Brownies
- Fudgy Texture: Packed with rich cocoa and just the right amount of flour, these brownies are decadently fudgy, not cakey.
- Mocha Lovers: A hint of espresso (or espresso powder) deepens the chocolate flavor and adds a light coffee kick.
- Peppermint Lovers: The buttercream frosting has a refreshing burst of peppermint that balances the richness of the brownies. This buttercream is so delicious on chocolate cookies, too!
- Festive and Fun: Perfect for cookie swaps, holiday parties, or a cozy treat at home.
More Ways to Enjoy These Brownies:
- Chill Them: These brownies are incredible when chilled! The peppermint buttercream becomes extra refreshing, making every bite a cool and creamy treat.
- Go for Mint Overload: Pair these fudgy peppermint mocha brownies with a homemade peppermint mocha latte for the ultimate minty indulgence. (Let me know if you’d like my easy peppermint mocha latte recipe!)
- Ice Cream Dream: Warm up a brownie instead of adding buttercream and top it with a scoop of peppermint ice cream. Drizzle with chocolate sauce and sprinkle crushed candy canes for a decadent brownie sundae.
- Holiday Charcuterie: Include these brownies on a festive dessert charcuterie board alongside with holiday cookies, chocolate bark, and fresh cranberries for a gorgeous presentation.
- Brownie Trifles: Crumble the brownies and layer them in a glass with whipped cream, crushed peppermint candies, and chocolate shavings for individual brownie trifles.
- Gift Them: Wrap these brownies in parchment paper, tie them with a festive ribbon, and give them as edible holiday gifts. They pair wonderfully with a small bag of coffee beans or hot cocoa mix!
Ingredients for the Peppermint Fudge Brownies:
- Unsalted Butter
- Sugar
- Eggs
- Espresso (or espresso powder)
- Vanilla Extract
- Peppermint Extract
- Unsweetened Cocoa Powder
- All-Purpose Flour (or all-purpose gluten-free flour for a GF option)
- Sea Salt
Items You’ll Need:
- Mixing Bowls & Utensils
- Parchment Paper
- 10×7 Baking Pan (Using a different-sized pan will affect the cooking time and the thickness of the brownies, so adjust accordingly.)
How to Make the FUDGIEST Peppermint Mocha Brownies
Preheat the oven to 350-degrees.
Melt the butter in a saucepan or microwave, and allow it to cool slightly so it doesn’t cook the egg when added.
Mix in the sugar with the melted butter until fully combined. Add the eggs and mix well.
Add the wet ingredients: Pour in the warm espresso (or espresso powder), vanilla extract, and peppermint extract. Stir to combine.
Fold in the dry ingredients: Sift together the flour, cocoa powder, and sea salt, then gently fold them into the wet mixture until well incorporated.
Prepare the baking pan: Line a baking dish with parchment paper (cut it to fit the bottom), and grease the pan with cooking spray, olive oil, or butter.
Pour and spread the batter evenly into the prepared baking dish.
Bake for 30-35 minutes. The top should be crisp, and the brownies will feel slightly firm to the touch. They will continue to set into a fudgy texture as they cool.
Cool completely before slicing or frosting to maintain the perfect fudgy consistency.
Can I make these brownies gluten-free?
To make these brownies gluten-free, it’s super easy! Simply swap out the all-purpose flour for a gluten-free 1:1 flour blend. This ensures that you get the same texture and flavor without the gluten. You may need to adjust the cooking time slightly, keep an eye on them as they bake, but the process is pretty much the same.
I’ve made these gluten-free for markets before, and they turn out just as fudgy, if not even more so! It’s a great option for those following a gluten-free diet.
The texture is a mirror of a cosmic brownie with a irresistible cookie crunch on top! If you skip the peppermint and keep the rest, you’ll end up with the PERFECT classic brownie. I’ll be sharing this recipe in another post as well, so you’ll have an easy-to-print, no-fail brownie recipe that’s absolutely amazing!
Ingredients for the Peppermint Buttercream:
- Unsalted Butter
- Powdered Sugar
- Peppermint Extract
- Vanilla Extract
- Milk
Frosted Peppermint Mocha Fudge Brownies
Ingredients
Peppermint Fudge Brownies
- 1 1/2 Cups Unsalted Butter melted
- 1 1/2 Cups Sugar
- 4 Large Eggs
- 1 1/2 Tbsps Vanilla Extract
- 3 Tbsps Warm Espresso strong coffee or 1 1/2 tsps espresso powder
- 2 Tsps Peppermint Extract
- 1 1/2 Cups All-Purpose Flour or 1:1 gluten-free flour
- 1 1/2 Cups Unsweetened Cocoa Powder
- 1 Tsp Sea Salt
Peppermint Buttercream
- 1/2 Cup Unsalted Butter
- 4 Cups Powdered Sugar or more if needed
- 1 Tbsp Vanilla
- 1 1/2 Tsps Peppermint Extract
- 3-4 Tbsps Milk add gradually
Instructions
Peppermint Fudge Brownies
- Preheat the oven to 350-degrees.
- Melt the butter in a saucepan or microwave, and allow it to cool slightly so it doesn’t cook the egg when added.
- Mix in the sugar with the melted butter until fully combined. Add the eggs and mix well.
- Add the wet ingredients: Pour in the warm espresso (or espresso powder), vanilla extract, and peppermint extract. Stir to combine.
- Fold in the dry ingredients: Sift together the flour, cocoa powder, and sea salt, then gently fold them into the wet mixture until well incorporated.
- Prepare the baking pan: Line a baking dish with parchment paper (cut it to fit the bottom), and grease the pan with cooking spray, olive oil, or butter.
- Pour and spread the batter evenly into the prepared baking dish.
- Bake for 30-35 minutes. The top should be crisp, and the brownies will feel slightly firm to the touch. They will continue to set into a fudgy texture as they cool.
- Cool completely before slicing or frosting to maintain the perfect fudgy consistency.
Peppermint Buttercream
- Prep the butter: Add softened butter to an electric mixer. If you’re mixing by hand, slightly melt the butter to make it easier to work with.
- Whip the butter: Mix the butter until it’s smooth and creamy.
- Add the powdered sugar: Gradually mix in powdered sugar, along with the peppermint extract and vanilla extract.Adjust the consistency: Add about 3 tablespoons of milk to achieve your desired texture. If the frosting is too runny, add more powdered sugar. If it’s too thick, add a bit more milk.
- Taste test: Taste the frosting and adjust the flavor to your liking. If you want a stronger peppermint flavor, add a little more peppermint extract, or if you prefer more vanilla, add extra vanilla extract.Pipe the frosting: Once the brownies have completely cooled, pipe the buttercream on top.
Notes
How to make the peppermint buttercream:
Prep the butter: Add softened butter to an electric mixer. If you’re mixing by hand, slightly melt the butter to make it easier to work with.
Whip the butter: Mix the butter until it’s smooth and creamy.
Add the powdered sugar: Gradually mix in powdered sugar, along with the peppermint extract and vanilla extract.
Adjust the consistency: Add about 3 tablespoons of milk to achieve your desired texture. If the frosting is too runny, add more powdered sugar. If it’s too thick, add a bit more milk.
Taste test: Taste the frosting and adjust the flavor to your liking. If you want a stronger peppermint flavor, add a little more peppermint extract, or if you prefer more vanilla, add extra vanilla extract.
Pipe the frosting: Once the brownies have completely cooled, pipe the buttercream on top.
Tip: Save time by making the buttercream while the brownies are baking or cooling.
For added festive flair, I mixed in natural green dye to create festive trees and piped them using a piping bag!
If you love the idea of these brownies but aren’t a fan of peppermint, feel free to skip the peppermint entirely! Or, for a festive twist, try my gingerbread version instead! I’m planning to make both for a holiday dessert box I’ll be gifting to my husband’s work this season. Big Christmas baking days with all the desserts is one of my favorite holiday traditions!
I loved how adorable this Christmas bakery box turned out, and it was so easy to put together! It definitely needs some gingerbread cookies in there next time, along with some peanut brittle for the perfect mix of sweet treats!
I cannot wait for you all to try out this recipe, especially the peppermint mocha lovers! For my holiday Christmas baking day, I’m thinking about filming the entire thing! Let me know if you’d like that!
Questions for you!
- Are you team peppermint mocha or team gingerbread (or both like me!)?
- Do you like baking as gifts?
- What are you most looking forward to this Christmas?
These look awesome! I’ve been on a baking kick during maternity leave. It’s the perfect activity to do between newborn naps (when I don’t need a nap myself).
This may sound silly but the one thing I’m looking forward to this holiday is volunteering at the humane society. Blankets and toys are so cheap this time of year so I stock up and donate a ton to shelters. They are so limited on volunteers during the holidays that dogs will sit in cages for 23 hours a day and barely get outside even once. It’s so sad seeing the trained ones “hold it” because they think they will get in trouble. I like spending Christmas walking the dogs and giving them treats so they aren’t forgotten while so many families choose to purchase puppies. It’s sad but I love seeing their happy faces when they get to play.
Hi, Kayla!
You not needing a nap on maternity leave is impressive!!
Sound silly? That is so special!!
I need to look into doing that as well. You are so special for doing that!!