• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • About Me
  • Restaurant Guides
  • Subscribe
  • Work With Me
  • Contact
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bars & Brownies
    Dec 9, 2022

    Peppermint Hot Chocolate Mochi Brownies

    5 from 1 vote

    Leave a comment

    by Becca Du

    Jump to Recipe Print Recipe
    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.
    Creamed wet ingredients together
    Whisk wet ingredients (except chocolate and butter) until light and creamy
    Wet ingredients in a stand mixer
    Add the chocolate and mix
    Sifted dry ingredients in the stand mixer
    Sift the dry ingredients into the stand mixer
    Brownie batter in a stand mixer
    Fold in the dry ingredients and marshmallows

    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

    Did you make this dish?

    If you made this dish, I would love to see!

    Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

    Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

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

    Peppermint Hot Chocolate Mochi Brownies

    Becca Du
    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 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Course Dessert
    Cuisine American, Asian
    Servings 9 brownies
    Calories 378 kcal

    Equipment

    • 8 inch square cake pan
    • Oven Thermometer

    Ingredients
     
     

    • ½ cup unsalted butter
    • 4 oz dark chocolate
    • 1 cup granulated sugar
    • ¼ cup light brown sugar
    • 3 eggs
    • 1 tsp vanilla extract
    • ½ tsp peppermint extract
    • ½ tsp salt
    • 1 cup sweet rice flour
    • 2 tbsp cocoa powder
    • ¼ tsp espresso powder
    • ½ cup marshmallows

    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.

    Nutrition

    Serving: 1brownieCalories: 378kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 82mgSodium: 159mgPotassium: 155mgFiber: 2gSugar: 34gVitamin A: 399IUCalcium: 29mgIron: 2mg
    Keyword peppermint hot chocolate mochi brownies
    Tried this recipe?Let us know how it was!
    If you love this post, share it!
      31    
    FusionGluten-FreeVegetarianHolidaysWinterSweet Rice Flour

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me


    Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

    Never Miss A Post!

    Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

    Quick Dinners

    Chicken and rice served on a plate

    One Pot Chicken and Rice (Asian Inspired)

    Sweet and sour chicken served with white rice.

    30-Minute Sweet and Sour Chicken

    Tomato corn salad on a white plate.

    15-Minute Vietnamese Inspired Tomato Corn Salad

    Search

    Footer

    Disclaimer · Privacy Policy · Terms & Conditions · All Rights Reserved

    Copyright © 2023 · Cooking Therapy