These Fudgy Peppermint Mocha Brownies are loaded with dark chocolate, espresso powder and of course, peppermint extract! They’re so fudgy, dense and delicious - the perfect holiday treat!
Preheat the oven to 350 degrees. Add about 1/2 cup of the dark chocolate chips and the stick of butter. Microwave for 30-40 seconds and then stir until it's fully melted and stir until smooth.
To the melted chocolate, add in the cocoa powder. Mix until smooth and no lumps. Set aside to let cool.
In a large bowl, add the 3 eggs, vanilla extract, peppermint extract, espresso powder, granulated sugar and salt. Whisk together for about 10 seconds, until combined. To this mixture, add in the melted chocolate and mix until fully combined. Sift in the flour. Mix with a large spoon (not whisk!) until it's fully combined. The texture should be like very thick chocolate frosting.
To the batter, gently fold in about 1/4 cup of the remaining dark chocolate chips.
Butter the inside of the 8x8 pan and then line it with parchment paper. Add the batter directly to the pan, spreading it out evenly.
Bake at 350 for 30-35 minutes. If you stick a toothpick in the brownies, it still might not be fully clean but that's okay because the brownies will continue to cook longer in the pan after you take them out. This is what makes them extra fudgy! Note: If you overbake them - they will be dry and cakey. Please trust me on this one!
Let cool for at least 10 minutes and then remove them from the pan onto a wire cooling rack for 30 minutes to 1 hour. Take the remaining 1 oz of the semi-sweet chocolate chips and melt them in the microwave. It helps to get a good drizzling chocolate to add in a little bit of butter or coconut oil to melt with the chocolate. Drizzle the melted chocolate on top of the brownies and garnish with crushed peppermint candy canes!