Peppermint hot chocolate mochi brownies on parchment paper next to a candy cane and ribbon

I know it’s cookie season, but I wanted to take a break to talk about these peppermint hot chocolate mochi brownies. I love making mochi brownies because they’re a little bit chewier than regular brownies. I’ve made a version of these peppermint mochi brownies in the past, but I added a little bit of espresso powder and a handful of marshmallows to give it that hot chocolate-y feel. I hope you love this recipe.

Melted dark chocolate and browned butter in a mixing bowl.

Ingredients, Substitutions & Adjustments

  • Unsalted butter – I almost always use unsalted butter because it helps me control the amount of salt I use in my recipes.
  • Dark chocolate – You can use any kind of dark chocolate you want. I personally love using Baker chocolate bars. They melt into the perfect shiny chocolate.
  • Cocoa powder – Any kind of cocoa powder should work. If you want a richer, darker chocolate flavor, I would recommend using dutch processed cocoa powder. I started using Guittard Cocoa Powder. It’s definitely a little more expensive, but it honestly makes THE BEST chocolate desserts. I’ve used other low quality cocoa powders before, and it’s just not the same flavor-wise. Highly highly highly recommend this cocoa powder.
  • Brown sugar – Light or dark brown sugar should work for this recipe. The only difference between the two is that dark has more molasses in it. I prefer to use light brown sugar because I like that it’s less sweet than dark brown sugar.
  • Granulated sugar – Adds sweetness to the recipe.
  • Vanilla extract– Adds flavor to the brownies. I actually use vanilla paste almost exclusively now, but vanilla extract works just as well. Another substitute you can make is to use 1 vanilla bean.
  • Peppermint extract – Adds the peppermint flavor to these brownies. Use any kind of peppermint extract you can find.
  • Eggs – Adds richness to the brownies.
  • Salt – Salt helps balance out the sweetness of the brownies.
  • Sweet rice flour – I use Mochiko brand sweet rice flour for my recipes, but any kind of sweet rice flour should work. Note that sweet rice flour and glutinous rice flour are the same thing.
  • Espresso Powder – Adding a little espresso powder brings out the chocolate flavor more. I personally use King Arthur espresso powder.

How to make peppermint hot chocolate mochi brownies

Preheat oven to 350 degrees F (177 degrees C). Grease 8×8 baking pan with butter and line with parchment paper. Set aside. Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.

Add chocolate to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes. In a large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, peppermint extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (~5 minutes).

While mixing, stream in your chocolate ganache. Mix until well combined. Lastly, sift the sweet rice flour, cocoa powder, and espresso powder into the bowl. Use a spatula to combine. Add the marshmallows and fold into the batter.

Spoon batter into your prepared baking pan. Smooth it out with your spatula. Optional: Top with extra marshmallows if you have them! Bake for 20 minutes. Take out the brownies and smack them on the counter to get rid of some of the air bubbles. Put them back in the oven and bake for another 20-25 minutes. Let cool for 15 minutes before serving.

Baked brownies with melted chocolate and candy cane on top

Tips on how to make the perfect peppermint hot chocolate mochi brownies

Use a light colored pan to brown butter 

It is a lot easier to brown butter using a light colored pan because it helps you see the color of the butter as it cooks. You are less likely to burn the butter.

Beat sugar and eggs until thick and creamy 

Beating the eggs and sugar incorporates air into the brownies, creating a lift in the final product. This helps provide lift without any type of leavening agents like baking soda or baking powder.

Smack the brownies on the counter 

This helps get rid of air bubbles in the brownies and creates a more fudgy texture.

Peppermint hot chocolate brownies on parchment paper
A cross section of peppermint hot chocolate mochi brownies

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Peppermint hot chocolate mochi brownies on parchment paper next to a candy cane and ribbon

Get the Recipe:
Peppermint Hot Chocolate Mochi Brownies

Welcome the holiday season with these easy, gluten free peppermint hot chocolate mochi brownies. Yummy, chocolatey, and just an all around crowd pleaser!
5 from 1 rating

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Grease 8×8 baking pan with butter and line with parchment paper. Set aside.
  • Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
  • Add chocolate to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
  • In a large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, peppermint extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (~5 minutes).
  • While mixing, stream in your chocolate ganache from step 4. Mix until well combined.
  • Sift the sweet rice flour, cocoa powder, and espresso powder into the bowl. Use a spatula to combine.
  • Lastly, add the marshmallows and fold into the batter.
  • Spoon batter into your prepared baking pan. Smooth it out with your spatula.
  • Optional: Top with extra marshmallows if you have them!
  • Bake for 20 minutes.
  • Take out the brownies and smack them on the counter to get rid of some of the air bubbles. Put them back in the oven and bake for another 20-25 minutes.
  • Let cool for 15 minutes before serving.
Serving: 1brownie, Calories: 378kcal, Carbohydrates: 52g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 82mg, Sodium: 159mg, Potassium: 155mg, Fiber: 2g, Sugar: 34g, Vitamin A: 399IU, Calcium: 29mg, Iron: 2mg
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