Oh, you are in for a TREAT today! Seriously, if you’ve never tried combining the deep, rich goodness of chocolate with that cool, refreshing zing of peppermint, then brace yourself. My kitchen recently filled with the most amazing aroma, all thanks to these Peppermint Hot Cocoa Brownies. I whipped up a batch last week for a little get-together, and let me tell you, they disappeared faster than Santa slides down a chimney! This recipe is just pure joy in every fudgy bite, perfect for making any day feel a little more special, especially during the holidays.
Why You’ll Love These Peppermint Hot Cocoa Brownies
Honestly, what’s not to love? These brownies are:
- Super Easy: Seriously, you can whip them up without breaking a sweat.
- Chocolaty & Minty Perfection: That deep cocoa flavor with a bright peppermint kick? Unbeatable!
- Festive Fun: They look gorgeous with that swirly frosting, perfect for holidays or just cheering things up.
- Fudgy Dream: We’re talking seriously moist and dense – the way a good brownie should be.
Ingredients for Peppermint Hot Cocoa Brownies
Alright, let’s talk about what you’ll need to make these little bits of heaven. Don’t worry, it’s all pretty standard stuff you probably have lurking in your pantry!
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter, all melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature is best but don’t fret if they’re not!
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder (use a good quality one for the best flavor!)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips (dark or semi-sweet is great here)
And for that dreamy Peppermint Frosting:
- 1/2 cup (1 stick) unsalted butter, make sure it’s softened
- 3 cups powdered sugar (also called confectioners’ sugar), sifted if you’re feeling fancy
- 1/4 cup milk (any kind will do)
- 1 teaspoon peppermint extract
- Red food coloring (just a few drops for that festive swirl, totally optional!)
Essential Equipment for Peppermint Hot Cocoa Brownies
Just a few trusty kitchen buddies and you’re pretty much set to whip up these amazing Peppermint Hot Cocoa Brownies! You’ll definitely want a 9×13 inch baking pan, a couple of mixing bowls (one big one is key!), a whisk for the dry stuff, and a good old-fashioned wooden spoon or spatula. An electric mixer makes the frosting a breeze, but you can totally do it by hand if you’re up for a little arm workout!
Step-by-Step Guide to Making Peppermint Hot Cocoa Brownies
Alright, let’s get baking! Following these simple steps will lead you straight to brownie bliss. Trust me, it’s easier than you think, and the results are out of this world. For more inspiration, check out these delicious peppermint chocolate fudge brownies or this festive easy chocolate peppermint layer cake!
Preparing the Peppermint Hot Cocoa Brownie Batter
First things first, grab your oven mitts and preheat that oven to 350°F (175°C). While it’s heating up, get a 9×13 inch baking pan ready by greasing and flouring it. In a big bowl, pour in that melted butter and sugar. Whisk ’em together until they’re nice and cozy. Now, crack in your eggs one by one, giving it a good stir after each, then add the vanilla and that essential peppermint extract. In another little bowl, whisk up your flour, cocoa powder, baking powder, and salt. Slowly add this dry mix to your wet ingredients, stirring *just*until it all comes together. Seriously, don’t go crazy mixing here; we want fudgy, not tough! Finally, fold in those chocolate chips – they’re our little pockets of melted magic throughout the brownie. For more yummy brownie ideas, check out these double chocolate delights or my personal favorite gooey chocolate recipe.
Baking and Cooling Your Peppermint Hot Cocoa Brownies
Now, pour that glorious batter into your prepared pan and spread it out evenly. Pop it into the preheated oven for about 30-35 minutes. You’ll know they’re done when a wooden skewer or toothpick poked into the center comes out with some moist crumbs attached – that’s the sign of a perfectly fudgy brownie! Resist the urge to pull them out too soon! After they’re out, let them cool completely in the pan. I know, it’s the hardest part, but frosting warm brownies is just a messy disaster waiting to happen!
Crafting the Peppermint Frosting
While those brownies are cooling their little hearts out, let’s whip up the frosting! Grab another bowl and beat that softened butter until it’s super creamy. Slowly start adding the powdered sugar, alternating spoonfuls with the milk. Keep mixing until it’s all smooth and spreadable – kind of like a dreamy cloud. Stir in that peppermint extract. If you want that festive, swirly look, add just a few drops of red food coloring and swirl it through gently with a toothpick. For a fun twist on frosting, you might want to look at my creamy alfredo sauce recipe for inspiration on texture!
Assembling Your Peppermint Hot Cocoa Brownies
Okay, the moment of truth! Once your brownies are completely cool, spread that beautiful peppermint frosting evenly over the top. Get it right to the edges! Then, all that’s left is to slice them up into perfect squares and try your best to share them!
Tips for Perfect Peppermint Hot Cocoa Brownies
Making these Peppermint Hot Cocoa Brownies is usually a breeze, but a few little tricks can take them from ‘really good’ to ‘absolutely mind-blowing’! First off, don’t skimp on the quality of your cocoa powder. Seriously, a good cocoa makes all the difference in that deep chocolate flavor. And when you’re mixing the batter, remember: gentle is the name of the game! Overmixing those dry ingredients can make your brownies tough instead of fudgy. It’s kind of like how you don’t want to overwork cookie dough – same idea! For a ridiculously fudgy texture, a slightly underbaked brownie is actually perfect; just make sure you let them cool completely before frosting. If your frosting seems a bit too stiff, a tiny splash more milk will loosen it right up. And for an extra pop? Crushed candy canes on top are always a winner! Speaking of chips, have you seen these amazing chocolate chip cookies? They’re divine. And if you’re loving the hot cocoa vibe, you HAVE to try these hot chocolate bombs!
Ingredient Notes and Substitutions for Peppermint Brownies
Let’s chat about a couple of the star players here. Using unsweetened cocoa powder means we control the sweetness entirely, and it gives you that super rich chocolate flavor. If you can’t find peppermint extract, you can try a tiny bit of peppermint oil, but go *very* sparingly! For those who need a dairy-free option, you can totally swap the butter for a good quality dairy-free butter substitute and use a plant-based milk for the frosting. And if gluten’s not your friend, a good 1-to-1 gluten-free baking flour blend usually works like a charm in the brownie batter!
Serving and Storage Suggestions
These Peppermint Hot Cocoa Brownies are just divine on their own, but oh my goodness, pair them with a tall glass of cold milk or a warm mug of coffee, and you’ve got pure bliss! They also make a swoon-worthy addition to any dessert platter, especially during the holidays. If, by some miracle, you have leftovers, pop them into an airtight container. They’ll stay deliciously fudgy at room temperature for about 3 days. For longer storage, pop them in the fridge – they’re still amazing cold! And yes, you can totally freeze them for up to 2 months. Just wrap them up tight! If you love desserts like this, you should totally sneak a peek at my classic banana pudding or my famous apple pie!
Frequently Asked Questions about Peppermint Hot Cocoa Brownies
Can I make these brownies without peppermint extract?
Absolutely! If peppermint isn’t your jam, or you just don’t have it on hand, you can simply leave it out of the brownie batter and frosting. They’ll still be wonderfully rich chocolate brownies. Or, you could swap it for a little extra vanilla extract for a classic chocolate brownie experience!
How do I get really fudgy brownies?
The secret to super fudgy brownies is all in the mixing and baking! Make sure you don’t overmix the batter once you add the dry ingredients – just mix until *barely* combined. Also, don’t overbake them! You want to pull them out when a toothpick still has moist crumbs attached, not completely clean. That slight underbaking is what makes them extra gooey and rich. And letting them cool completely is key!
Can these peppermint brownies be made ahead of time?
Yes, they can! These Peppermint Hot Cocoa Brownies are fantastic for making ahead. You can bake them a day or two in advance and keep them stored in an airtight container at room temperature. If you frost them the day before, just make sure they’re covered so the frosting doesn’t dry out. They’re also great for freezing if you want to make them even further in advance!
My frosting is too thin/thick, what should I do?
No worries, it happens! If your frosting is too thin and runny, just gradually add a tablespoon more of powdered sugar at a time until it reaches a nice, spreadable consistency. If it’s too thick and stiff, add a little more milk, just a teaspoon at a time, until it smooths out beautifully. For more baking inspiration, check out these homemade Krispy Kreme donuts!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates, okay? They can change a bit depending on the exact ingredients and brands you use. But here’s a general idea of what you’re getting in one of these yummy Peppermint Hot Cocoa Brownies:
Calories: 350
Fat: 18g
Carbohydrates: 48g
Sugar: 45g
Protein: 4g
Peppermint Hot Cocoa Brownies
- Total Time: 55 min
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Rich chocolate brownies with a refreshing peppermint flavor, topped with a swirl of peppermint frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips
- For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon peppermint extract
- Red food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter and granulated sugar.
- 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, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- 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.
- While the brownies cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and milk, alternating between them, until the frosting is smooth and spreadable. Stir in the peppermint extract.
- If desired, add a few drops of red food coloring and swirl it into the frosting for a festive look.
- Spread the frosting evenly over the cooled brownies.
- Cut into squares and serve.
Notes
- For a more intense peppermint flavor, add a few crushed candy canes on top of the frosting.
- You can use dark chocolate chips for a richer chocolate taste.
- Ensure your butter is completely softened for the frosting to achieve a smooth consistency.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 45g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: peppermint brownies, hot cocoa brownies, chocolate peppermint, holiday baking, easy brownies, fudgy brownies