I once heard that people start pinning holiday-related things on Pinterest 3-something months before the actual holiday. This totally baffles me (although it probably shouldn’t), because usually I can barely manage to post one holiday-themed recipe in time for an upcoming holiday. But wait, did I really make Peppermint Mocha Brownies a whole month before December? Yup, I did! Pretty good, right?
Of course, the real reason why this happened is because I have a weakness for all things peppermint+chocolate and Coffee-Mate’s Peppermint Mocha Creamer was way too tempting for me to pass up, especially since it will only be around through the end of December! I could care less about peppermint by itself, but add it to dark or white chocolate and I’m there. Add peppermint to dark AND white chocolate at the same time — aka these brownies — and I’m definitely there. While we’re on the topic of peppermint mocha… can it be December already?? I’m way too excited for the holidays to get going. The idea of bundling up in jackets and scarves, going out holiday shopping in the crisp air, hearing carols everywhere you go, warming up with steaming-hot Peppermint Mocha Lattes, and having an excuse to eat peppermint bark in the middle of the day makes me giddy. I just want it to be time to put up Christmas decorations and drive around town seeing Christmas lights everywhere. AND, now that I’ve started, I can’t wait to do more holiday baking. As you can see, I’m a total sap when it comes to Christmas. **Can’t wait!!**
Seeing as I’m giving you a whole two months of seasonally-appropriate time to make these brownies, you absolutely have to put them on your holiday baking list… if you’re at all into an intensely chocolate-y, dense, soft, fudgy brownie, that is. These are just that – THE perfect dark chocolate brownies, but with a touch of peppermint added to the batter and two layers of chocolate-peppermint ganache on top. Adding Coffee-Mate’s Peppermint Mocha Creamer to the ganache layers was my little spark of genius that made these over-the-top good. The chocolate ganache is dark and rich and the white chocolate ganache drizzle is sweet and creamy; the Peppermint Mocha flavor gave both a perfect peppermint-y flavor. The ganache stays soft even after setting, so every bite is a luscious blend of soft, fudgy brownie and creamy peppermint chocolate. Not only are they so stinkin’ good, but they’re a breeze to make which is exactly the kind of dessert well all need during the holidays, am I right?
And now that I’ve just realized there’s extra creamer in the fridge just begging to be made into a Peppermint Mocha, and extra brownies in the house, I think I know what needs to be next on my agenda…
P.S. Coffee-mate was generous enough to provide a fun box of coffee-lover’s-goodies for a giveaway! Included are four glass coffee mugs, a french press, a seasonal candle (the peppermint smells amaaazing), three full-value Coffee-mate coupons (so you can get yourself some coffee creamer for free!), and one set of Coffee-mate recipe cards. To enter, follow the prompts on the Rafflecopter form below. The giveaway is open until Sunday, November 10th at Midnight PST.
Dense and fudgy dark chocolate peppermint brownies are topped with two unique layers of chocolate peppermint ganache for an easy and irresistible holiday treat!
- 4 ounces (1/2 cup or 1 stick) unsalted butter, cut into tablespoons
- 7 1/2 ounces dark chocolate, finely chopped
- 3 1/8 ounces (3/4 cup, spoon and level) all-purpose flour
- 1 1/2 teaspoons espresso powder
- 1/2 teaspoon salt
- 2 eggs
- 5 1/4 ounces (3/4 cup) granulated sugar
- 1/4 teaspoon pure peppermint extract
- 4 1/2 ounces dark chocolate, finely chopped (or use semisweet)
- 4 5/8 ounces (1/2 cup) Coffee-mate Peppermint Mocha creamer
- 1/2 ounce (1 tablespoon) unsalted butter, softened
- 2 ounces white chocolate, finely chopped*
- 1/2 ounce (1 tablespoon) unsalted butter, divided
- 2 tablespoons Coffee-mate Peppermint Mocha creamer
- 1 tablespoon heavy cream**
- Preheat oven to 350ºF. Line an 8" square baking pan with foil, with extra foil hanging over the sides. Lightly grease foil with non-stick spray.
- Combine the cut butter and chopped chocolate in a heat-safe bowl and microwave for 30-second increments, stirring in between, until all of the chocolate has melted and the mixture is smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the flour, espresso powder, and salt.
- Using an electric mixer with a whisk attachment, beat together the eggs and sugar until the mixture has paled and thickened and falls in a ribbon from the beater when lifted before settling.
- Add the chocolate mixture and the peppermint extract and mix in on low speed until entirely smooth, wiping down the bowl and beater as needed. Add the dry ingredients and fold in with a spatula just until evenly combined.
- Transfer batter to prepared pan, spreading to all corners and sides in a flat layer and smoothing out the top (an offset spatula works well for this). Bake in the preheated oven for 20-25 minutes, just until the topped is puffed up and a toothpick inserted into the center comes out with moist crumbs but no wet matter. Set on a wire rack to cool completely before making ganache.
- Place the chopped chocolate in a heat-safe bowl.
- In a separate, microwave-safe container, microwave the peppermint mocha creamer until it just starts to bubble up, about 45 seconds. Pour over the chopped chocolate and allow to sit for 5 min. Add the butter and stir until smooth.
- Let the ganache sit until thickened but still fluid, and then pour over brownies in pan. Tilt the pan around to smooth the ganache out in an even layer over the surface of the brownies. Leave to set.***
- In a microwave-safe bowl, combine the white chocolate and 1/4 ounce (1/2 tablespoon) butter and microwave for 20-30 second increments, stirring between each, until all of the white chocolate has melted. Stir until smooth; the mixture may be very thick. Add the remaining 1/4 ounce (1/2 tablespoon) butter and stir in until melted. Add the peppermint mocha creamer and heavy cream and stir in until the ganache is smooth. Set aside to cool briefly until thickened enough to drizzle.
- Once thickened, transfer to a piping bag fitted with a small round tip (I used Wilton #5) and drizzle over brownies. Allow to set before slicing.****
- Use foil to lift brownies from pan before slicing. Slice with a sharp serrated knife dipped in hot water and wiped dry between slices. Store brownies in an airtight container at room temperature or in the refrigerator.
*Use a white chocolate bar, NOT white chocolate chips, which don't melt well.
**Regular whipping cream would also probably be fine. Half-n-half may work too.
***When the chocolate ganache has set enough to add the white chocolate drizzle, it should no longer be fluid, but it will still be soft. You can put the brownies in the refrigerator to speed up the setting process if needed.
****After adding the white chocolate drizzle, you can place the brownies in the refrigerator again if desired to speed up setting. You can also stick them in the freezer for 5-10 minutes if you're in a rush.
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I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.