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Looking for a holiday dessert? These Peppermint Mocha Brownies are rich and fudgy, topped with a peppermint white chocolate swirl.
Peppermint Mocha Brownies
Brownie Batter:
1 ½ c all purpose flour
1 tsp salt
¾ c cocoa powder
2 tbsp instant espresso
¼ c brown sugar
¾ c sugar
3 large eggs, room temperature
¾ c neutral oil
1 tsp vanilla extract
¼ c milk
½ c chocolate chips
White Chocolate Peppermint Topping:
½ c white chocolate wafers
1 tsp neutral oil
1 tsp peppermint extract
Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside.
In a large bowl, combine flour, salt, cocoa powder, espresso and sugar and vanilla. Combine until incorporated, ok if lumps remain. Fold in chocolate chips.
Pour batter into greased dish in an even layer. In a small bowl, add white chocolate wafers and oil. Microwave in 30 second intervals until completely melted, about 1-1.5 minutes. Stir in peppermint extract.
Dollop white chocolate mixture on top of brownie batter and using a clean knife, swirl to marble. Bake at 350 degrees for 35-50 minutes. Let cool completely before cutting into brownies.