Mocha Mint Brownies
1 Hour • 24 Squares
These festive brownies are too good to share. Generously topped with melted chocolate drizzle and a tantalizing crunch of peppermint chips, every bite will fill you with holiday joy.
What you need
- 1 1/4 Cup Choc-o-lotta Dilettoso Mix
- 1 Cup Salted Butter, plus more for the pan
- 4 oz. Bittersweet Chocolate, broken into pieces
- 3 Large Eggs
- 1 Tablespoon Peppermint Extract
- 1 teaspoon Espresso Powder (optional)
- 1/2 Cup Semisweet Chocolate Chips
- Crushed Candy Canes or Peppermints, for topping
Hot Hot Hot
How to do it
- PREHEAT the oven to 350°F.
- BUTTER an 8-inch square baking pan. Line the pan with parchment paper, leaving an overhang on two sides; lightly butter the parchment.
- MELT the butter and bittersweet chocolate, in a medium saucepan, over medium-low heat, stirring about 3 minutes. Remove from the heat and let cool slightly.
- STIR in the eggs into the chocolate mixture until, one at a time, and mix until well combined. Stir in the peppermint extract.
- ADD the Choc-o-lotta Amore mix, and gently stir until completely combined.
- POUR the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles.
- BAKE about 35 minutes until a toothpick inserted into the center comes out clean.
- LET sit until firm enough to easily lift from the pan using the parchment paper (about 25 minutes). Lift out of the pan and transfer to a rack to cool completely.
- MELT the chocolate chips in a microwave safe bowl and drizzle over the brownies.
- SPRINKLE with crushed candy.
- SET before slicing.
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