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Peppermint Espresso Brownies

There is so much chocolate in these brownies that you could die. Only to be revived again by espresso. Chocolate covered espresso beans are ground up into a fine powder and used in the brownie batter along with chopped Ghirardelli Peppermint Bark. Right before serving, hot freshly brewed espresso is poured on top of everything.
Course Desserts
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Megan Wells


Brownie Mix

  • 8 ounces coarsely chopped semi-sweet chocolate
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs room temperature
  • 1 teaspoon vanilla or peppermint extract
  • 1/2 cup all purpose flour
  • 2 tablespoons finely ground chocolate covered espresso beans
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon coarse sea salt
  • 1 cup chopped Ghirardelli Peppermint Bark about 11 squares

Fudge Mix

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup finely ground chocolate covered espresso beans
  • 3/4 cup brown sugar
  • 1/3 cup powdered sugar
  • 14 tablespoons butter melted
  • 4 tablespoons boiling water

Espresso without a machine

  • 16 ounce French press
  • 4 tablespoons freshly ground coffee grind it so it is slightly coarser than store-bought ground coffee
  • 2 cups near boiling water


  1. Preheat oven to 350 degrees Fahrenheit and line an 8x8 inch square baking pan with parchment paper.
  2. In a microwave safe bowl, melt the 8 ounces coarsely chopped semi-sweet chocolate in 20 second intervals, stirring between each until completely melted.
  3. Pour into a large mixing bowl and let cool while you prepare the fudge mix.

Fudge Mix

  1. Put the chocolate covered espresso beans in a food processor and pulse until they resemble a fine powder.
  2. In a small mixing bowl, combine the unsweetened cocoa powder, finely ground chocolate covered espresso beans, brown sugar, and powdered sugar. Beat in the melted butter until blended and then stir the boiling water into the mixture, making a smooth paste. Set aside.

Brownie Mix

  1. Beat the granulated and brown sugars into the melted chocolate until incorporated.
  2. Beat the eggs in one at a time on low speed. Only mix until just incorporated.
  3. Beat in the vanilla or peppermint extract on low speed.
  4. Gently fold in the flour, cocoa powder, ground espresso beans, and salt until combined.
  5. Pour the fudge mix into the brownie mix and fold, but only a little (you want the two mixes to not completely combine). Fold in the peppermint bark.
  6. Bake for 30 to 35 minutes until the edges begin to pull a little away from the pan and a toothpick inserted into the center comes out clean.
  7. Let the brownies cool in the pan completely and then lift them out by pulling on the parchment paper. Cut into squares and then prepare the espresso.

Espresso without a machine

  1. Put the ground coffee at the bottom of the French press and pour in 2 cups near boiling water.
  2. Stir with a long spoon and then place the lid on top. Brew for 4 minutes.
  3. Slowly press the plunger down until it stops.
  4. As you let it settle, put the brownies in bowls and top with vanilla ice cream.
  5. Slowly pour the strongly brewed coffee (meant to mimic espresso shots) over the ice cream and brownies and serve.

Recipe Notes

This goes well with espresso and coffee, Kahlua, or Baileys poured on top. The family favorite is plain espresso/coffee followed closely by the Kahlua.

With only the peppermint bark alone, the peppermint flavor is very slight. If you want it stronger, replace the vanilla extract with peppermint extract.