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Frosted Peppermint Mocha Fudge Brownies

Taralynn
These are the best holiday peppermint mocha brownies brownies with a fluffy peppermint buttercream! They are so festive and delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert
Servings 12 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

The brownies I made were extra large! make them mini by cutting them into 18-20 slices rather than 12. 
Keyword peppermint mocha brownies, christmas, holiday baking, christmas desserts, fudge brownies
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