Peppermint Mocha Brownies
Your favorite holiday drink turned brownie!
Ingredients
- 3 Eggs
- 1 cup sugar
- 1 cup brown sugar
- ½ cup butter melted
- ½ cup oil canola or grapeseed
- 1¼ cup cocoa powder
- ½ cup flour
- 2 tsp vanilla extract
- ⅛ tsp peppermint extract
- 1 tsp salt
- 2 tbsp instant coffee
- 2 oz water
- 2-3 candy canes
Instructions
- Preheat oven to 375°F
- Mix together the instant coffee and 2 oz of water in a bowl or cup. Set aside.
- In a bowl, whisk together the sugars, butter, and oil until fully combined and pale yellow.
- Add in the eggs one at a time whisking fully between each one. You want to whip as much air into the eggs at this stage as possible.
- Add in the espresso powder mixture, vanilla and peppermint extracts. Stir to combine.
- Mix in the dry ingredients: flour, cocoa powder and salt. Mix until everything is just combined.
- Grease an 8x8 baking pan with butter or cooking spray and pour the batter into your greased pan.
- Crush your candy canes by placing them, unwrapped, in a ziplock bag and smack them with your rolling pin until they are crushed to your liking. Top your batter with the crushed pieces. Use as much or as little as you would like.
- Bake for 40-50 minutes until the brownies are just set. You don't want to overcook them.
- Allow to cool for at least 30 minutes before cutting into your desired size. Enjoy!