Tag Archives: peppermint mocha

Peppermint Mocha Brownies

It’s a little late for a Christmas recipe, but frankly I can do whatever I want on this website. And what I want is a pan of Peppermint Mocha Brownies.

Peppermint Mocha Brownies

Made with my tried and true Cocoa Brownie base, these holiday treats come together super easily. Their already-deep chocolate flavor is punched up with semisweet chocolate chips, then accented with just enough peppermint extract and granulated espresso to evoke everyone’s holiday coffee shop fave.

Peppermint Mocha Brownies

But flavor’s only half of the equation here—Peppermint Mocha Brownies have to look the part, too! These are drizzled with a melted mix of chocolate chips and butter, and sprinkled with as much crushed candy cane as your heart desires. (My heart desires a lot.)

Peppermint Mocha Brownies

Peppermint Mocha Brownies are rich and satisfying; a little square goes a long way. I, however, have no self control and cut these on the larger side. I regret nothing.

Merry Christmas! Happy Holidays! Whatever and wherever you’re celebrating, I hope you’re safe, warm, and with people you love.

Peppermint Mocha Brownies
Peppermint Mocha Brownies
adapted from Alice Medrich's Cocoa Brownies
makes one 8- or 9-inch square pan

10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract (not mint extract)
1/2 cup all-purpose flour
2 teaspoons granulated espresso or coffee
1/2 teaspoon Kosher or sea salt
1/2 cup semisweet chocolate chips

For Garnish:
3 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
crushed candy canes or starlight peppermints

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.

In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla, peppermint extract, and eggs to the pot, and stir/whisk to combine. Add flour, granulated espresso, and salt, and stir/whisk to combine. Fold in semisweet chocolate chips. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.

Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter). Let cool completely in the pan on a rack.

Garnish the brownies. Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Use a fork to drizzle over brownies. Sprinkle with crushed candy canes.

Refrigerate brownies for 15-20 minutes, until chocolate sets.

Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
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Easy Peppermint Mocha Fudge

Easy Peppermint Mocha FudgeOver the course of the next twenty days, there will come a moment where you’re glad to have this Easy Peppermint Mocha Fudge recipe in your back pocket.Easy Peppermint Mocha FudgeBecause it really is easy. Like six ingredients easy.Easy Peppermint Mocha FudgeNo boiling sugar, no candy thermometer easy.Easy Peppermint Mocha FudgeMake it in 20 minutes in a double boiler or—even easier—the microwave…easy.Easy Peppermint Mocha FudgeBut nobody will know that you made these little morsels of holiday magic without having to think too hard, or that the batch makes enough for multiple holiday gifts (just add cute bags or tins), so you didn’t have to overextend yourself.Easy Peppermint Mocha FudgeAnd nobody is going to bite into this rich, dense, silky fudge and think “I bet he/she/they made this with sweetened condensed milk and chocolate chips instead of the ‘traditional’ way.” Nope.Easy Peppermint Mocha FudgeIn fact, I guarantee you that all anybody will be thinking is how to get another piece of this double-layer minty coffee confection into their faces as soon as possible.Easy Peppermint Mocha Fudge
Looking for more peppermint mocha? Check out these cookies!

Looking for more easy holiday candy? See here and here.

Easy Peppermint Mocha Fudge
makes one 9×13-inch pan

Mocha Layer:
18 ounces (3 cups) semisweet chocolate chips
1 14-ounce can sweetened condensed milk
5 teaspoons espresso granules (I use Medaglia d’Oro)
1/2 teaspoon pure peppermint extract (not mint extract)

Peppermint Layer:
18 ounces (3 cups) white chocolate chips
1 14-ounce can sweetened condensed milk
1/2 teaspoon pure peppermint extract (not mint extract)

Garnish:
4 candy canes or 10 starlight mints, crushed (I prefer starlight mints)

Lightly grease a 9×13-inch pan. Line with parchment, leaving overhang on the two long sides, and grease again. Set aside.

To make on the stove:

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Make the mocha layer. Combine chocolate chips, sweetened condensed milk, and espresso granules in the heatproof bowl. Set the bowl over the simmering water. Use a silicone spatula and/or whisk to stir mixture until chips are melted and fudge is even in color. It will be thick. Remove from heat and stir in peppermint extract. Transfer mixture to prepared pan and press into an even layer all the way to the corners. Freeze full pan while you make the peppermint layer.

Wash the heatproof bowl and dry well. Return pot to a simmer.

Combine white chocolate chips and sweetened condensed milk in heatproof bowl. Set the bowl over the simmering water. Use a silicone spatula and/or whisk to stir mixture until chips almost all are melted and fudge is even in color. It will be thinner than the mocha mixture. Remove from heat. Whisk in peppermint extract and continue until mixture is totally smooth.

Remove pan from the freezer. Spread peppermint mixture over the top of the mocha layer, smoothing it all the way to the edges. Garnish the top with crust candy canes or starlight mints.

To make in the microwave:

Make the mocha layer. Combine chocolate chips, sweetened condensed milk, and espresso granules in a medium microwave safe mixing bowl. Microwave in 30 second increments, stirring in between, until chips are melted and fudge is thick and even in color. Stir in peppermint extract. Transfer mixture to prepared pan and press into an even layer all the way to the corners. Freeze full pan while you make the peppermint layer.

Wash the microwave safe bowl and dry well.

Combine white chocolate chips and sweetened condensed milk in the bowl. Microwave in 30 second increments, stirring/whisking in between, until almost all chips are melted and fudge is even in color. Whisk in peppermint extract and continue until mixture is totally smooth. Mixture will be thinner than the mocha layer.

Remove pan from the freezer. Spread peppermint mixture over the top of the mocha layer, smoothing it all the way to the edges. Garnish the top with crust candy canes or starlight mints.

Both methods:

Refrigerate fudge for at least 1 hour. Run a thin, flexible knife around the edges of the pan. Use parchment overhang to lift fudge onto a cutting board.

Use a greased knife to slice fudge into 1-inch pieces. Wipe the knife clean between cuts.

Fudge is best kept in the refrigerator for up to two weeks, but may be kept at room temperature for up to 5 days. Candy cane/starlight mint garnish will melt over time.Easy Peppermint Mocha FudgeEasy Peppermint Mocha FudgeEasy Peppermint Mocha Fudge

Peppermint Mocha Buttercreams

Peppermint Mocha ButtercreamsDo you listen to the Stuff You Should Know podcast? My sister turned me onto it a few months ago and it was love at first listen. As my job is very solitary, I spend my days listening to Josh and Chuck talk about all sorts of things I have never given a passing thought. Imagine my surprise to find that yesterday’s episode was about something that I know all about: cake!

Yes, I spend many waking hours thinking about cake. Really. At any given moment, I am thinking about baking, layering, decorating, or eating cake. If you listen to the podcast (which you should!), it sounds like Josh, Chuck, and I may have that in common…the eating part anyway 😉

Peppermint Mocha ButtercreamsOne thing we definitely agree on though is that we all occasionally eat cake solely as a vehicle for frosting. For some *unknown* reason, it’s socially unacceptable to eat a bowl of frosting, so we eat cake to get our fix 😉 Until now, anyway…

Peppermint Mocha ButtercreamsEnter buttercream candies: literally frosting coated in chocolate.

Peppermint Mocha ButtercreamsFrosting. coated. in. chocolate.

Peppermint Mocha ButtercreamsFrosting for frosting’s sake.

Peppermint Mocha ButtercreamsIf you’re anything like me (or Josh and Chuck, apparently), this is basically the best news ever. These are the no-bake treat of my dreams.

Peppermint Mocha ButtercreamsYou can make buttercreams using any flavor of frosting you can imagine–if it can be whipped into buttercream frosting, it can be rolled into candy. As we’re just a few weeks out from Christmas, I’ve decided to go with Peppermint Mocha Buttercreams today 😊

The frosting base of these candies is a classic American chocolate buttercream that I’ve souped up with 1/4 teaspoon of peppermint extract and some instant espresso. It comes together in just a few minutes and is super fluffy and luxurious.

Peppermint Mocha ButtercreamsChill the peppermint mocha frosting before scooping it by the teaspoon and rolling it into balls. This is not a glamorous process, but it is helped greatly by coating your hands in confectioner’s sugar.

After another chill, it’s time for a dip in melted chocolate…

Peppermint Mocha Buttercreamsand a smattering of crushed peppermints, or perhaps some holiday sprinkles.

Peppermint Mocha ButtercreamsPeppermint Mocha ButtercreamsOne more quick chill later, the Peppermint Mocha Buttercreams are ready to eat. And oh, are they good. I mean, how could the combination of a chocolate shell and a melty espresso-mint center be anything but delicious?!

Peppermint Mocha ButtercreamsThey’re basically holiday perfection in a mouthful.

Peppermint Mocha ButtercreamsLooking for more Peppermint Mocha? Try my Peppermint Mocha Cookies ❤️💚❤️💚

Peppermint Mocha ButtercreamsPeppermint Mocha Buttercreams
inspired by and heavily adapted from Sally’s Baking Addiction
makes about 4 dozen candies

1 tablespoon instant espresso granules
2 teaspoons warm tap water
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (NOT mint extract)
2 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
crushed peppermints, for decorating (optional)
sprinkles, for decorating (optional)

In a small bowl, use a fork to whisk together espresso granules and warm water. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and peppermint extracts, followed by espresso mixture. Add heavy cream. Beat on high for 1-2 minutes, until very fluffy. Press plastic wrap to the surface of the frosting. Chill one hour in the refrigerator.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar may help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercreams from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with crushed peppermints or sprinkles. Continue until all buttercreams have been coated and topped.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.