Everyone loves the fall season and all the festivities that it brings. Most enjoy the colourful trees, crunchy leaves, and some enjoy the pumpkin spice craze.  One of my favourite things we do in the fall and winter, is to indulge in delicious dishes in desserts. Although I love eating the desserts, I leave the baking to the people who actually have an idea of what they are doing. But for all those people who do know how to bake, I have a great idea for you. The recipe that I will be talking about today is Peppermint white mocha brownies. The total bake time is one hour and the recipe serves sixteen people. The recipe calls for;

-one large egg

-one box of fudge brownie mix (also available gluten free)

-1/2 tsp of peppermint extract

-2 cups of powdered sugar

-1/2 of vanilla extract

-1/3 cup of butter, room temperature

-1/4 cup of neutral oil

-1/4 cup of coffee (or water)

-2 tbsp of milk

-1 cup of white chocolate

– crushed candy canes (as garnish)


Preheat your oven to 350 degrees Fahrenheit.Spray at 8×8 or 9×9 glass baking dish with non-stick cooking spray. Put aside.

In a medium bowl, combine the oil, coffee and egg. Mix thoroughly.

Add the box of the brownie mix  and white chocolate chunks. Mix just until combined. Add to the baking dish.

Bake for 45-50 minutes. Don’t over bake as you want them soft and chewy.

Remove from oven and let them cool.

Peppermint Frosting:

While the brownies are cooling, in a medium bowl,, cream the butter for 1 minute, then add the powdered sugar, milk, peppermint extract and vanilla extract. Whisk for an another minute.

Once the brownies are cooled and ready for frosting, spread the frosting evenly over the brownies. Sprinkle them with the crushed candy canes. Place them back in the fridge for 15 minutes more to set the icing.

Cut into 16 squares.



Megan. “Peppermint White Mocha Brownies.” With Salt and Wit, 14 Dec. 2016, withsaltandwit.com/peppermint-white-mocha-brownies/.