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Peppermint Mocha Brownies

Perfect Brownies get all dressed up for Christmas with their candy cane top!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Author: Sarah De la Cruz


  • 1/4 cup coconut oil plus extra for greasing the pan
  • 3 ounces ~1/2 c semi sweet chocolate chips (I like Enjoy Life)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • pinch of salt
  • 1/2 cup aquafaba (liquid from a can of black beans—your can will probably have closer to 2/3 or 3/4 c—make sure you measure)
  • 2 teaspoon vanilla
  • 2 teaspoon peppermint extract
  • 2 teaspoon instant espresso/coffee
  • 3/4 cup flour
  • 4 1/2 ounces 3/4 c semi sweet chocolate chips
  • 1/3 cup crushed candy canes or peppermints measured after crushing, + 1 T for sprinkling after baking


  • Preheat your oven to 350°.  Grease an 8 inch baking pan with extra coconut oil and set aside.
  • To crush the candies—Unwrap completely (don’t forget!) and place in your food processor.  Pulse until broken up into small pieces, but don’t go so far that they turn into dust!  Alternately, place in a sealed plastic bag and use a rolling pin or kitchen mallet to break up the candies (place the bag in a folded kitchen towel to keep bag from breaking and from damaging your countertop!).  Set aside.  I do a whole bag/box at a time and save the rest of the peppermint for other recipes!  See above!
  • In a medium sauce pan over medium-low heat, melt 3 ounces of chocolate chips and 1/4 cup coconut oil.  When melted, remove from heat.  Add in brown sugar, maple syrup and pinch of salt and whisk together.
  • Whisk the black bean liquid in the measuring cup for about 1 minute until slightly foamy (bubble all around).  Pour into the chocolate mix and whisk together.  Add vanilla, peppermint and instant espresso and whisk to incorporate.
  • Add the flour to the chocolate mixture and mix well.  Fold in 4 1/2 ounces of chocolate chips.
  • Pour the brownie batter into the prepared pan.  Top with 1/3 c crushed candy canes, reserving 1T to sprinkle on AFTER they cook.  Bake for 35 minutes.  The brownies will be moist but set (and possibly bubbling like crazy!).  Remove from oven and immediately sprinkle with an additional 1 T crushed candy canes (some of the candy cane melts right in, so this refreshes your nice pepperminty crust!  Allow to cool for about an hour before serving.  These would be great served a la mode with my Candy Cane Ice Cream.  Enjoy!


For a gluten free version, work from my Perfect Gluten Free Brownie recipe, adding the peppermint as called for in this recipe.