Peppermint Mocha Brownies Glaze

These fudgy peppermint mocha brownies deliver pure holiday joy, blending rich chocolate with the uplifting notes of espresso and cool peppermint. Each bite is dense and indulgent, topped with a shiny chocolate glaze and a scatter of crunchy candy canes. This recipe is a winter classic in my kitchen it fills the house with irresistible chocolatey peppermint aromas and never fails to impress during festive gatherings.

I remember making these on Christmas Eve for the first time when my kids wanted something special from Santa’s kitchen. Now it is our December baking tradition and there are never any leftovers to save.

Ingredients

• Unsalted butter: melted for deep flavor and dense texture in the brownies look for sweet cream butter without added salt
• Granulated sugar: creates classic brownie sweetness and "shiny top" finish choose organic if possible for better taste
• Light brown sugar: adds moisture and subtle caramel notes use fresh soft brown sugar for easy blending
• Eggs: essential for binding and fudginess select large, fresh eggs for best rise
• Vanilla extract: boosts all the chocolate flavors use real vanilla not imitation
• Peppermint extract: brings the cool seasonal kick start with the recommended amount and taste to adjust strength
• Instant espresso powder: intensifies chocolate richness use a brand with fine powder that dissolves easily
• Unsweetened cocoa powder: deepens color and delivers that bittersweet bite sift first for lump free batter
• All purpose flour: gives structure to the brownies measure carefully for chewiness instead of cake texture
• Salt: sharpens and balances sweetness use fine sea salt for even distribution
• Semisweet chocolate chips: melt into gooey pockets in each square choose your favorite brand or use chopped bar chocolate
• For the chocolate glaze: semisweet chocolate chips and heavy cream ensure a glossy spreadable finish select high quality chocolate and fresh cream for the smoothest texture
• Peppermint extract: gives the glaze extra freshness a little goes a long way
• Crushed peppermint candies or candy canes: make the topping festive with crunch and color check for bright white and red candies for prettiest finish

Instructions

Prepare the Baking Pan:

Line an eight inch square pan with parchment paper letting a few inches hang over the sides Press the paper to the corners to create crisp edges on the finished brownies

Blend Wet Ingredients:

In a large mixing bowl combine melted butter granulated sugar and brown sugar Whisk vigorously until the mixture looks pale and satiny making sure there are no lumps from the sugar Add eggs vanilla extract and peppermint extract Whisk thoroughly until the batter is smooth and slightly thickened

Incorporate Cocoa and Espresso:

Sprinkle the instant espresso powder and cocoa powder over the wet mixture Gently whisk or stir until both are fully blended in Look for a unified deep brown color with no dry spots

Fold in Dry Ingredients:

Sift in the all purpose flour and salt Use a spatula to gently fold just until it all comes together This step keeps the brownies dense and tender so stop when you see no more streaks of flour

Add Chocolate Chips and Fill Pan:

Sprinkle in the chocolate chips and give a final gentle mix that just distributes them Pour the batter into the lined pan and use the spatula to even out the surface for uniform thickness

Bake:

Transfer the pan to a preheated three hundred fifty degree oven Bake for about thirty minutes or until a toothpick poked in the center comes out with a few moist sticky crumbs Err on the side of underbaking for best fudgy texture

Cool Completely:

Set the baked brownies in the pan on a wire rack and let them cool all the way through before glazing This is key to a clean cut and shiny glaze

Make the Chocolate Glaze:

In a microwave safe bowl combine chocolate chips and heavy cream Microwave in short intervals stirring each time until completely melted and smooth Stir in the peppermint extract for a fresh finish

Glaze and Add Topping:

Spread the warm glossy glaze evenly over the cooled brownies Use a small offset spatula or the back of a spoon for best results Immediately scatter crushed peppermint candies over the top and press gently so they stick

Set and Slice:

Allow the glaze to firm up at room temperature Cut into sixteen neat squares using a sharp knife wiping the blade between cuts for clean edges

Save

My absolute favorite part of this recipe is swirling the peppermint extract into the glaze I love watching my kids crush the candy canes to sprinkle over the top We always sneak the corner piece first because it has the most glaze

Storage Tips

Cut brownies store well in an airtight container at room temperature and stay chewy for up to three days If you want to save leftovers for longer refrigerate them but enjoy closer to room temperature for best flavor I often freeze extras individually wrapped so they are ready for surprise guests

Ingredient Substitutions

You can swap instant espresso for strong instant coffee or leave it out if you prefer gentle chocolate flavor For a gluten free version use your favorite blend and check all processed ingredients and toppings Dark chocolate chips create a bolder base or use white chocolate for a twist

Serving Suggestions

These brownies taste incredible slightly warm served alongside coffee or hot chocolate At holiday gatherings I double the batch and cut into tiny squares for dessert platters Vanilla ice cream is the perfect creamy companion especially with the minty contrast

Cultural and Holiday Context

Brownies are a beloved American bake sale and family dessert classic The twist of coffee and peppermint recalls the flavors of popular holiday lattes This recipe is especially popular in December and makes a thoughtful edible gift packed in festive boxes

Seasonal Adaptations

Swap the peppermint candies for rainbow sprinkles to make these brownies fun year round Add a pinch of cinnamon or a splash of orange extract for extra warmth in winter Replace the glaze with a dusting of powdered sugar for a simpler finish

Save

These brownies are sure to be the star of your holiday table or cookie platter Enjoy every fudgy, minty bite and happy baking.

Recipe Guide

→ Can I use dark chocolate chips for the brownies?

Yes, dark chocolate chips will create a deeper, more intense chocolate flavor in the brownies.

→ Is it possible to substitute espresso powder?

You can replace espresso powder with an equal amount of strong instant coffee for a similar effect.

→ How should I store brownies after baking?

Store brownies in an airtight container at room temperature for up to three days to maintain freshness.

→ Can I make these brownies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend, but check all ingredient labels for allergens.

→ How do I achieve a silky chocolate glaze?

Melt chocolate chips and heavy cream in short intervals, stirring until smooth before adding peppermint extract.

→ What is the best way to cut brownies cleanly?

Let brownies cool fully and use a sharp knife or bench scraper, wiping between cuts for neat squares.