Oh, chocolate and peppermint – is there a better combo, especially when the holidays roll around? I swear, as soon as the air gets a little crisp, I start dreaming about anything that combines these two magical flavors. And let me tell you, my Peppermint Hot Cocoa Brownies are pure bliss. They’re fudgy, intensely chocolatey, and have that perfect little kick of cool peppermint that just makes everything feel so festive. Honestly, whipping up a batch feels like a hug from the inside, and they disappear faster than you can say ‘ho ho ho’!
Why You’ll Love These Peppermint Hot Cocoa Brownies
Seriously, you’re going to adore these brownies. They’re ridiculously fudgy and have that deep chocolate flavor you crave, but with a delightful, refreshing hint of peppermint. Plus, they’re surprisingly easy to whip up, making them perfect for holiday baking marathons or just when you need a little something special. They just taste like celebration!
Gather Your Ingredients for Peppermint Hot Cocoa Brownies
Alright, time to gather our goodies! For these amazing Peppermint Hot Cocoa Brownies, you’ll need a few things from your pantry and fridge. It’s pretty straightforward, but using good quality stuff really makes a difference, trust me.
First up for the brownies themselves, we need:
- 1 cup (that’s two sticks!) of unsalted butter, gotta be softened.
- 4 ounces of unsweetened chocolate, chopped up small.
- 2 cups of granulated sugar – yep, it’s a brownie!
- 4 large eggs, make sure they’re at room temperature.
- 1 teaspoon of vanilla extract, the good stuff!
- 1 1/2 cups of all-purpose flour.
- Just a half teaspoon of baking powder.
- 1/4 teaspoon of salt to balance all that sweetness.
- And a generous 1/2 cup of unsweetened cocoa powder for that deep chocolate flavor.
- Don’t forget 1/2 teaspoon of peppermint extract – this is where the magic starts!
And for our pretty little glaze on top:
- 1 cup of powdered sugar, sifted if you want it extra smooth.
- 2 tablespoons of milk, just to get it pourable.
- 1/4 teaspoon of peppermint extract – a little more zing!
- And if you’re feeling festive, some red and green sprinkles!
Crafting Your Perfect Peppermint Hot Cocoa Brownies
Alright, let’s get baking! Making these Peppermint Hot Cocoa Brownies is honestly half the fun. It’s like a little process, but it’s totally worth it. We’ll start with the base, bake them up perfectly, and then get that gorgeous glaze on top. Be careful, sometimes this melting chocolate can be a little tricky! Just like when I make my classic chocolate chip cookies, the technique really matters.
Preparing the Brownie Batter
First things first, get that oven preheated to 350°F (175°C). While it’s heating up, grab a 9×13 inch baking pan, give it a good grease and then a light flour dusting. Trust me, this makes sure your brownies don’t stick. Now, in a medium saucepan, gently melt the butter and chopped unsweetened chocolate together over low heat. Stir it until it’s super smooth. Once it’s all melty and lovely, take it off the heat. Stir in the granulated sugar while the chocolate is still warm. Give it a good mix, then beat in the eggs one by one. Don’t just dump ‘em in! Finally, stir in that vanilla and your star peppermint extract. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. This dry mix is important! Gradually add this to your chocolatey wet stuff, mixing until it’s *just* combined. Seriously, don’t overmix, or you’ll have tough brownies, and nobody wants that! It’s a bit like my 5-ingredient peanut butter brownies; the mixing is key.
Baking Your Peppermint Hot Cocoa Brownies
Once your batter is all mixed up and looks rich and delicious, pour it into that prepared pan. Spread it out evenly so you get nice, uniform brownies. Now into the oven they go! Bake them for about 30 to 35 minutes. You’ll know they’re ready when you stick a wooden skewer or a toothpick into the center and it comes out with moist crumbs attached. We want them fudgy, not cakey, so a few crumbs are perfect. Let them cool completely in the pan before you even *think* about frosting them. Patience is key here, I know!
Creating the Peppermint Glaze
While those gorgeous brownies are cooling down, let’s whip up the glaze. It’s super simple! In a small bowl, whisk together the powdered sugar, milk, and that little bit of peppermint extract. Keep whisking until it’s nice and smooth. If it seems too thick, just add another tiny splash of milk. If it’s too thin, a bit more powdered sugar will do the trick. Once the brownies are completely cool – and I mean *completely* cool, otherwise the glaze will melt right off – spread this yummy glaze all over the top. For a fun, festive look, go ahead and sprinkle on some red and green sprinkles if you have them! They’re totally optional but make them extra special, especially for holidays.
Tips for Perfect Peppermint Hot Cocoa Brownies
Making these Peppermint Hot Cocoa Brownies is a joy, and a few little tricks can make them absolutely perfect every single time. I’ve learned a thing or two over the years, much like when I’m whipping up my peppermint bark or hot chocolate bombs.
First off, the chocolate quality really matters here. Use a good unsweetened chocolate; it makes such a difference in the depth of flavor. And with the peppermint, remember you can always add a *tiny* bit more extract if you want a bolder kick, but start slow – it’s easier to add than to take away!
Don’t overmix that batter! Seriously, I can’t stress this enough. Just mix until everything is *just* combined. Overmixing develops gluten and that leads to tough brownies, and our goal here is fudgy perfection.
Storage and Serving Suggestions
Once your delicious Peppermint Hot Cocoa Brownies are all done – glazed, sprinkled, and cut – you’ll want to keep them fresh. The best way is to pop them into an airtight container. They’ll stay wonderfully moist and maintain that lovely peppermint flavor at room temperature for about 3 days. Honestly, they usually don’t last that long, but it’s good to know!
Serving them is easy! They are just divine on their own, but if you’re feeling extra fancy, maybe set up a little hot chocolate bar like I love to do here. Imagine serving these with a steaming mug of hot cocoa… perfection!
Frequently Asked Questions About Peppermint Hot Cocoa Brownies
Can I make these brownies vegan?
You sure can! Just swap the butter for a vegan butter alternative and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) for each egg. Make sure your chocolate is dairy-free too!
How do I get a stronger peppermint flavor?
For an extra punch of peppermint, try adding a few extra drops of peppermint extract directly into the brownie batter. You can also use a peppermint extract in the glaze, or even add a touch of peppermint oil if you like it really strong!
Can I skip the glaze?
Absolutely! If you’re not a fan of glaze or just want to keep things simple, you can totally skip it. They’ll still be super chocolatey and delicious. You could also just dust them with a little powdered sugar for a pretty finish.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate, and it can change depending on exactly what you use. But it gives you a good idea of what you’re working with!
- Serving Size: 1 brownie
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 50mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 35g
- Protein: 3g
Share Your Peppermint Hot Cocoa Brownies Creations!
I’d absolutely LOVE to see how your Peppermint Hot Cocoa Brownies turned out! Did you add extra sprinkles? Did they disappear in minutes? Let me know in the comments below, or definitely rate the recipe so other bakers know how amazing it is. You can also share your pics with me on social media – I’m always checking! If you have any questions beyond what we covered, feel free to pop over to my about page or contact page!
Print
Peppermint Hot Cocoa Brownies
- Total Time: 55 min
- Yield: 24 servings
- Diet: Vegetarian
Description
Rich chocolate brownies with a refreshing peppermint flavor, topped with a peppermint glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon peppermint extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- Red and green sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Melt the butter and unsweetened chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from heat.
- Stir the granulated sugar into the chocolate mixture.
- Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan.
- Prepare the glaze: Whisk together the powdered sugar, milk, and peppermint extract until smooth.
- Spread the glaze over the cooled brownies.
- If desired, sprinkle with red and green sprinkles.
- Cut into squares and serve.
Notes
- For a more intense peppermint flavor, you can add a few drops of peppermint oil to the batter.
- Ensure your chocolate is good quality for the best flavor.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
