Black Cocoa Peppermint Brownies
These black cocoa peppermint brownies are rich, dark, and deeply chocolatey with a festive peppermint twist. Black cocoa gives these brownies their dramatic color and smooth Oreo like flavor, while Hershey Candy Cane Kisses melt into pockets of minty sweetness throughout the batter. They are fudgy, indulgent, and perfect for the holiday season or anytime you want a bakery style brownie that feels extra special.
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Why You’ll Like These Black Cocoa Peppermint Brownies
These black cocoa peppermint brownies have a bold chocolate flavor without being overly sweet. The black cocoa adds depth and a striking appearance, making them stand out from classic brownies. Candy Cane Kisses bring just the right amount of peppermint flavor without overpowering the chocolate. This recipe is simple, uses pantry staples, and comes together quickly with minimal cleanup.
All About the Ingredients and What They Do in the Recipe
Oil
Oil keeps these brownies ultra moist and fudgy. It creates a softer crumb than butter and helps the brownies stay tender even after a day or two.
Eggs
Eggs provide structure and richness. They help bind the ingredients together and contribute to the chewy texture.
Sugar
Sugar sweetens the brownies and helps create a shiny, crackly top. It also balances the bitterness of the black cocoa powder.
Flour
Flour gives the brownies structure. Using a smaller amount keeps them dense and fudgy instead of cakey.
Black Cocoa Powder
Black cocoa is highly alkalized cocoa powder with a deep color and smooth, mellow chocolate flavor. It gives these brownies their signature dark appearance and Oreo like taste.
Salt
Salt enhances the chocolate flavor and balances the sweetness from the sugar and candy kisses.
Baking Powder
Baking powder provides a slight lift so the brownies are not overly dense while still staying fudgy.
Vanilla Extract
Vanilla adds warmth and rounds out the chocolate and peppermint flavors.
Hershey Candy Cane Kisses
These add bursts of creamy peppermint flavor and a festive touch. They melt slightly while baking, creating soft pockets of candy throughout the brownies.
Success Tips
Use Black Cocoa, Not Regular Cocoa
Black cocoa is essential for the color and flavor of this recipe. Regular cocoa powder will result in a lighter color and a different taste.
Do Not Overmix
Mix the batter just until the flour disappears. Overmixing can make the brownies tough instead of fudgy.
Chop the Candy Cane Kisses
Roughly chopping the kisses helps distribute the peppermint flavor evenly throughout the brownies.
Check for Doneness Early
Black cocoa brownies can be tricky to judge by color. Insert a toothpick into the center and look for moist crumbs rather than wet batter.
Substitutions You Can Use
Oil
You can substitute melted butter for oil if desired, though the brownies may be slightly less fudgy.
Sugar
Granulated sugar works best, but you can replace up to half with brown sugar for a deeper flavor.
Candy Cane Kisses
Peppermint bark pieces or chopped peppermint chocolate can be used if candy cane kisses are unavailable.
Flour
A 1 to 1 gluten free baking flour can be used as a substitute with similar results.
Variations to Add
Extra Chocolate
Add chocolate chips or chunks to the batter for an even richer brownie.
Peppermint Swirl
Swirl a small amount of peppermint frosting or peppermint flavored cream cheese into the batter before baking.
Holiday Topping
Sprinkle crushed candy canes on top before baking for extra crunch and decoration.
Mint Chocolate Brownies
Add a quarter teaspoon of peppermint extract to the batter for a stronger mint flavor.
Storage Tips
Room Temperature
Store brownies in an airtight container at room temperature for up to three days.
Refrigerator
For longer storage, keep brownies in the refrigerator for up to one week. Let them come to room temperature before serving.
Freezer
Wrap individual brownies tightly and freeze for up to three months. Thaw overnight in the refrigerator or at room temperature.
Recipe Instructions for Black Cocoa Peppermint Brownies
Preheat your oven to 350°F and line an 8 by 8 inch baking pan with parchment paper. In a large bowl, whisk together the oil, eggs, sugar, and vanilla until smooth. In a separate bowl, whisk together the flour, black cocoa powder, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chopped Hershey Candy Cane Kisses. Spread the black cocoa peppermint brownie batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely before slicing.
FAQ
Can I make these brownies ahead of time?
Yes. These brownies taste even better the next day as the flavors have time to develop.
Why are my brownies dry?
Overbaking is the most common cause. Start checking for doneness a few minutes early.
Do black cocoa brownies taste bitter?
Black cocoa has a smooth, mellow flavor rather than bitterness, especially when balanced with sugar.
Can I double this recipe?
Yes. Double the ingredients and bake in a 9 by 13 inch pan, adjusting the bake time as needed.
You Might Also Like
Peanut Butter Toffee Chip Cookies
Double Chocolate Black Cocoa Cookies
Black Cocoa Candy Cane Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper and set aside.
- In a large bowl, whisk together the oil, eggs, sugar, and vanilla until smooth and fully combined.
- In a separate bowl, whisk together the flour, black cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
- Roughly chop the Hershey Candy Cane Kisses and fold them into the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan before slicing and serving.
