Go Back
- 1 cup unsalted butter - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup chocolate chips - 1/4 cup brewed coffee, cooled - 1/4 teaspoon peppermint extract - Whipped cream, for topping (optional) - Fresh mint leaves, for garnish When baking, precise measurements matter. Use standard cups and teaspoons. For example: - Use 1 cup for dry and wet ingredients. - Eggs are counted by the piece. - Baking powder and salt are measured by teaspoons. Choosing the right ingredients can make a big difference. Here are some tips: - Butter: Use unsalted butter for better control of salt. - Sugars: Granulated sugar adds sweetness, while brown sugar adds moisture and depth. - Cocoa Powder: Use unsweetened cocoa for a rich chocolate taste. - Coffee: Brew coffee adds a nice depth to the brownies. Make sure it’s cooled before mixing. - Peppermint Extract: A little goes a long way. Choose a pure extract for the best flavor. - Mint Leaves: Fresh mint makes a great garnish. Look for vibrant, green leaves. These tips will help you make the best Mocha Mint Brownies. Enjoy the fun of baking! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This heat gets the brownies nice and warm. Next, take a 9x13-inch baking pan. Grease it well to keep the brownies from sticking. I like to line the bottom with parchment paper. Leave some paper hanging over the edges. This will help you lift the brownies out later. In a large saucepan, melt 1 cup of unsalted butter over medium heat. Once it melts, take it off the heat. Stir in 1 cup of granulated sugar and 1 cup of packed brown sugar. Mix them until they blend well. Let this mixture cool down a bit. Then, add 4 large eggs one at a time. Whisk well after each egg. Finally, stir in 1 teaspoon of vanilla extract. This adds a nice flavor. Take another bowl and sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This helps to mix the dry ingredients evenly. Gradually fold this dry mixture into the wet ingredients. Be gentle and stop mixing when it just comes together. Next, stir in 1/4 cup of cooled brewed coffee and 1/4 teaspoon of peppermint extract. This gives a mocha and mint flavor. Finally, add 1/2 cup of chocolate chips. Be careful not to overmix. Pour the batter into your prepared pan. Spread it evenly with a spatula. Bake for 25-30 minutes. Check with a toothpick. It should come out with a few moist crumbs. Let the brownies cool in the pan for 10 minutes. Use the parchment paper to lift them out. Allow them to cool completely on a wire rack. Once cooled, cut into squares. Enjoy them plain or topped with whipped cream and fresh mint leaves! To get fudgy brownies, use more butter. The butter gives them a soft bite. You also want to measure the flour right. Too much flour can make them dry. Spoon the flour into your measuring cup and level it off. Don’t pack it down. Also, don’t overmix the batter. Mix until just combined. This keeps the brownies moist and fudgy. Adding mint flavor is easy and fun. Use peppermint extract for a strong taste. A little goes a long way. Start with 1/4 teaspoon, then taste. You can always add more. Fresh mint leaves are great as a garnish. They give a nice look and fresh taste. If you want a stronger mint flavor, consider adding mint chocolate chips. They blend well with the mocha. Serve your brownies warm for the best taste. A dollop of whipped cream on top makes them special. Fresh mint leaves add color and a burst of flavor. You can also pair them with vanilla ice cream. The cold ice cream contrasts the warm brownies perfectly. For a coffee twist, serve with a shot of espresso. This enhances the mocha flavor and makes dessert even better! Pro Tips Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor in your brownies. Check for Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. Let Them Cool: Allow the brownies to cool completely before cutting to ensure clean, even squares. Experiment with Extracts: Feel free to adjust the peppermint extract to your taste, or try using different flavors like almond or orange. {{image_2}} You can change the flavor of your brownies easily. Swap out the peppermint for orange zest. This gives a bright and fresh taste. You can also add almond extract for a nutty flavor. Dark chocolate chips can replace regular ones for a richer taste. Mix in some chopped nuts for crunch. These changes can make your brownies unique. Making vegan brownies is simple. Use flax eggs instead of real eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For gluten-free brownies, use almond flour or a gluten-free blend. These swaps keep the brownies tasty and fun. Toppings can take your brownies up a notch. Add a layer of soft cream cheese on top before baking. This creates a nice swirl and adds creaminess. You can also sprinkle crushed candy canes or nuts on top. Drizzle melted chocolate over the finished brownies for extra flair. These little details make your brownies stand out. To keep your Mocha Mint Brownies fresh, store them in an airtight container. Place a piece of wax paper between layers. This helps keep them moist and soft. Store at room temperature for up to three days. If you want them to last longer, refrigerate them. They will stay fresh in the fridge for up to one week. Freezing is a great way to save brownies for later. First, let the brownies cool completely. Cut them into squares before freezing. Wrap each square in plastic wrap tightly. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. Frozen brownies can last for up to three months. When you're ready to eat them, just thaw in the fridge overnight. To enjoy your brownies warm, reheat them easily. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes. If you want a quick option, use the microwave. Heat each brownie for about 10-15 seconds. Add whipped cream or fresh mint leaves for extra delight! Mocha Mint Brownies can last up to one week if stored right. Keep them in an airtight container at room temperature. You can also refrigerate them to extend their life. However, they may lose some of their texture if chilled too long. For best taste, eat them fresh, within a few days. Yes, you can make some substitutions in this recipe. If you need a dairy-free option, use vegan butter instead of unsalted butter. You can swap granulated sugar with coconut sugar for a different flavor. If you don’t have peppermint extract, use mint leaves or omit it altogether. The recipe will still be tasty! To cut brownies neatly, let them cool completely first. Use a sharp knife to make clean cuts. For perfect squares, dip the knife in hot water before cutting, then wipe it dry. This helps prevent the brownies from sticking to the knife. You can also line the pan with parchment paper for easy lifting. This blog post covered how to make delicious mocha mint brownies. We explored the ingredients, mixing methods, and essential tips for the best results. I shared ways to enhance flavor and offered serving ideas. We also discussed variations for different diets and how to store leftovers. My final thoughts: follow these steps, and you’ll make tasty brownies everyone will love. Enjoy the process and share your creations with friends!

Mocha Mint Brownies

Deliciously rich brownies infused with mocha and mint flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 2 teaspoon salt
  • 1 2 cup chocolate chips
  • 1 4 cup brewed coffee, cooled
  • 1 4 teaspoon peppermint extract
  • Whipped cream, for topping (optional)
  • Fresh mint leaves, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
  • In a large saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and stir in the granulated sugar and brown sugar until well combined.
  • Allow the mixture to cool slightly before whisking in the eggs, one at a time, followed by the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  • Stir in the cooled brewed coffee and peppermint extract, followed by the chocolate chips. Be careful not to overmix.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the brownies cool in the pan for about 10 minutes, then lift them out using the parchment paper and allow them to cool completely on a wire rack.
  • Once cooled, cut into squares and serve with a dollop of whipped cream on top, if desired, and garnish with fresh mint leaves.

Notes

Serve with whipped cream and fresh mint for an extra touch.
Keyword brownies, chocolate, dessert, mint