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Recipes by Marcia Frost

Peppermint Mocha
Fudge Brownies

I was excited the minute I received a bottle of Peppermint Bark from my friends at RumChata.I know I could drink it straight, or put it in coffee or hot chocolate. I wanted to try something a little different, though, so I started thinking about recipes I might put together.

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Peppermint Bark RumChata is a combination of white chocolate, dark chocolate, candy canes, rum, and cream. Brownies were the first thing that came to mind, as did that peppermint mocha latte I had the other day. That's where this recipe came from.

My Peppermint Mocha Fudge Brownies are chewy and full of flavors. (If you'd like them more cake-like, add another 1/4 cup of flour.)

1/4 cup butter, softened
1/3 cup Peppermint Bark RumChata
1 teaspoon peppermint extract
2 tablespoons strong coffee, at room temperature
2 Eggs
1/2 cup all-purpose white flour
1/2 cup granulated sugar
2/3 cup cocoa powder
1/2 cup semisweet chocolate chips
1 candy cane, crushed

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  • Spray an 8x8 square pan with cooking spray.

  • Beat eggs, peppermint extract, Peppermint Bark RumChata, butter, and coffee with electric mixer until smooth.

  • Mix in sugar, cocoa powder, flour, and chocolate chips, one at a time.

  • Pour batter into pan.

  • Sprinkle crushed candy cane on top.

  • Cook on 350 degrees for 20 minutes, or until set in the center.

  • Cool before cutting.

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