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Overhead of peppermint mocha brownies sliced and close together.

Peppermint Mocha Brownies

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  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 brownies
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Canadian


Thick and fudgy Peppermint Mocha Brownies are made with dark chocolate, cocoa and peppermint bark, along with a hint of coffee and crushed candy canes!


  • 1 cup (140g) all purpose white flour
  • 1/3 cup (35g) Dutch-processed cocoa, sifted if lumpy
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 6 ounces (170g) dark chocolate, chopped
  • 1/2 cup (113g) unsalted butter
  • 1 cup (230g) cane sugar
  • 1/2 cup (90g) coconut sugar
  • 1 tablespoon instant coffee granules, ground
  • 3 large eggs, room temperature
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) peppermint bark, chopped
  • 2 candy canes, crushed


  1. Preheat oven to 350F. Grease and line a 9-inch square baking pan with slightly overhanging parchment paper.
  2. In a medium-sized bowl, whisk or sift together the flour, cocoa, baking powder and salt. Set aside. 
  3. In a large microwave safe bowl, add the dark chocolate and butter. Microwave on 20-30 second intervals, stirring in between each interval, until melted together and smooth. 
  4. Whisk in the sugars and coffee and let cool slightly (about 5 minutes).
  5. Whisk in the eggs, peppermint and vanilla.
  6. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick. Be careful not to over mix.
  7. Fold in the chopped peppermint bark (reserving some for the top).
  8. Spread the batter out into the prepared pan. Top with remaining pieces of bark.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the brownies comes out with moist crumbs on it.
  10. Immediately sprinkle with crushed candy canes.
  11. Let cool on a wire rack before lifting out of the pan and cutting into squares.


  1. Microwave chocolate and butter together in intervals to prevent it from burning. You can also use a double boiler instead of the microwave.
  2. If you don’t have a kitchen scale, be sure to use the spoon and level method to measure out the flour and cocoa.
  3. Instant coffee usually has large granules. To ensure your brownies don’t have a gritty texture, grind the instant coffee into a powder. You can also just use regular ground coffee or espresso powder.
  4. When adding pieces of peppermint bark to the top of the batter in the pan, place the bark white side down into the batter. White chocolate tends to brown quickly, so I like to bake the brownies with the dark chocolate side up.
  5. If you prefer fudgy brownies, bake for roughly 30 minutes. Do not over bake as the brownies will be too dry. Check for doneness using the toothpick test.
  6. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.