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- 1 cup unsalted butter - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 1/4 cup brewed coffee, cooled to room temperature - 1/4 teaspoon peppermint extract - Whipped cream, for topping (optional) - Fresh mint leaves, for garnish Each ingredient plays a key role. The unsalted butter gives the brownies a rich base. Granulated and brown sugar add sweetness and depth. Eggs provide moisture and help bind the mix. Vanilla extract adds a warm, sweet flavor. All-purpose flour gives structure. Cocoa powder brings the deep chocolate taste. Baking powder helps the brownies rise. Salt balances the sweetness. Chocolate chips add delightful bites of chocolate. Brewed coffee enhances the mocha flavor. Peppermint extract adds a cool twist. Whipped cream and mint leaves are perfect for finishing touches. To make these brownies allergen-friendly, I suggest a few swaps. Use coconut oil in place of butter for a dairy-free option. Swap granulated sugar for coconut sugar if you want a lower glycemic index. For eggs, you can use flax eggs or applesauce. If you need gluten-free brownies, use almond flour or a gluten-free blend instead of all-purpose flour. For chocolate chips, look for dairy-free varieties. These changes keep the rich flavor while catering to different diets. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x13-inch baking pan lightly. 3. Line the pan with parchment paper, leaving some overhang for easy lifting. 4. In a large saucepan, melt 1 cup of unsalted butter over medium heat. 5. Once melted, remove the pan from heat. 6. Stir in 1 cup of granulated sugar and 1 cup of packed brown sugar. Mix until smooth. 7. Let the mixture cool for a few minutes. 8. Whisk in 4 large eggs, one at a time, until well blended. 9. Add 1 teaspoon of pure vanilla extract and stir. 1. In another bowl, 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. 2. Gently fold the dry mix into the wet mix using a spatula. 3. Combine until you no longer see dry flour; do not overmix. 4. Fold in 1/4 cup of cooled brewed coffee and 1/4 teaspoon of peppermint extract. 5. Add 1/2 cup of semi-sweet chocolate chips and mix well. 6. Pour the batter into the prepared pan and spread it evenly. 7. Bake for 25-30 minutes. 8. Check doneness with a toothpick; it should have a few moist crumbs. 1. Let the brownies cool in the pan for about 10 minutes. 2. Use the parchment overhang to lift them out of the pan. 3. Place them on a wire rack to cool completely. 4. Once cool, cut the brownies into squares. 5. Serve with whipped cream on top, if you like. 6. Garnish each piece with fresh mint leaves for a nice touch. To get a perfect brownie texture, you need to mix the batter just right. Overmixing can lead to tough brownies. Mix until no dry flour shows. The batter should be thick and slightly glossy. Bake at 350°F for 25-30 minutes. Use a toothpick to check doneness; it should come out with a few moist crumbs. This tells you the brownies are fudgy, just how we want them. One common mistake is adding cold eggs to the batter. Always let eggs sit at room temperature. This helps them mix better and keeps the texture smooth. Another mistake is skipping the parchment paper lining. This will help you lift the brownies out easily. Lastly, don't forget to let them cool before cutting. Cutting too soon makes a mess! Fresh ingredients make all the difference. Use unsalted butter for better control over salt content. Fresh eggs contribute to a richer taste. For chocolate chips, choose high-quality semi-sweet ones. Brew fresh coffee; it really boosts the mocha flavor. And don’t skimp on the peppermint extract. A little goes a long way in adding that refreshing mint punch. Pro Tips Cool the Butter: Make sure to let the melted butter mixture cool slightly before adding the eggs to prevent them from scrambling. Use Fresh Ingredients: For the best flavor, always use fresh mint leaves and high-quality chocolate chips. Check for Doneness: Insert a toothpick into the center of the brownies; they should come out with a few moist crumbs for the perfect fudgy texture. Chill for Better Cutting: For cleaner cuts, refrigerate the brownies for about an hour before slicing them into squares. {{image_4}} You can add a crunchy twist to your brownies. Chopped nuts like walnuts or pecans work well. They add texture and flavor. You can also try adding shredded coconut for a tropical touch. Mix in about half a cup of your choice before baking. The nuts will give each bite a delightful crunch. If you want to boost the flavor even more, consider a different frosting. A simple cream cheese frosting pairs nicely with mocha. Just mix cream cheese, powdered sugar, and a bit of vanilla. You can also drizzle melted chocolate on top for extra sweetness. For a minty touch, add a few drops of peppermint extract to the frosting. You can switch things up for holidays. In the fall, add chopped candy corn for a fun look. For winter, mix in crushed candy canes for a festive crunch. You can even use colored sprinkles to match any holiday theme. This makes your brownies fun and festive for any occasion. To keep your mocha mint brownies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can store them at room temperature for up to four days. If you want them to last longer, refrigerate them for up to a week. Always let them cool completely before storing. This helps maintain their rich texture. If you want to save brownies for later, freezing is a great option. First, cut the brownies into squares. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat them, simply thaw them in the fridge overnight. To bring back the soft, fudgy texture, reheat your brownies in the oven. Preheat the oven to 350°F (175°C) and place the brownies on a baking sheet. Heat them for about 5-10 minutes. You can also microwave them for about 10-15 seconds. This will warm them up and make them gooey again. Enjoy them warm for the best flavor! Yes, you can make these brownies dairy-free. Use a plant-based butter substitute. You can also swap regular chocolate chips for dairy-free ones. This way, you still enjoy the rich flavor without dairy. To boost the mocha flavor, add more brewed coffee. You can also use espresso powder. Mixing in a bit of cocoa powder will enhance the chocolate taste as well. Remember, balance is key. Serve Mocha Mint Brownies warm or at room temperature. Top them with whipped cream for richness. Garnish with fresh mint leaves for a pop of color. This makes each bite feel special and fresh. In this blog post, we explored how to make delicious brownies. We discussed key ingredients and offered tips for allergen-friendly substitutes. Step-by-step, I guided you through preparation, baking, and serving. I shared tricks to get the perfect texture and avoid common mistakes. We also looked at variations, storage, and answered your FAQs. You can create brownies tailored to your needs and tastes. Enjoy baking!

Mocha Mint Brownies

Deliciously rich brownies infused with coffee and mint flavors, topped with whipped cream and fresh mint leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly and lining it with parchment paper, allowing some overhang to facilitate easy removal later.
  • In a large saucepan set over medium heat, melt the unsalted butter until it is completely liquid. Once melted, remove the saucepan from the heat and add the granulated sugar and packed brown sugar. Stir continuously until the mixture is well combined and smooth.
  • Allow the mixture to cool for a few minutes to avoid cooking the eggs. Then, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix; just combine until no dry flour remains.
  • Gently fold in the cooled brewed coffee and peppermint extract, followed by the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking pan, using a spatula to spread it out evenly across the surface.
  • Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
  • After baking, allow the brownies to cool in the pan for about 10 minutes. Once slightly cooled, lift them out using the parchment overhang and place them on a wire rack to cool completely.
  • Once fully cooled, use a sharp knife to cut the brownies into squares. Serve topped with a dollop of whipped cream if desired, and garnish each piece with fresh mint leaves for a refreshing finish.

Notes

For best results, allow brownies to cool completely before cutting.
Keyword brownies, chocolate, dessert, mint