Name: Oreo Peppermint Mocha Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cup all-purpose flour; 1 teaspoon salt; 2 tablespoons unsweetened cocoa powder; 11 ounces dark chocolate (chopped or chocolate chips); 1 cup unsalted butter, cut into 1 inch pieces; 1 teaspoon instant espresso powder; 2 cups granulated sugar; 5 large eggs, at room temperature; 1/2 teaspoon peppermint extract; 14 Oreos, chopped; 1/2 cup crushed peppermint candies (or candy canes); 1/2 cup chocolate chunks

Introduction

These Oreo Peppermint Mocha Brownies combine rich dark chocolate, a hint of espresso, and refreshing peppermint for a festive twist on a classic treat. Loaded with chunks of Oreo cookies and peppermint candies, they’re perfect for holiday gatherings or any time you crave a decadent, minty dessert.

Oreo Peppermint Mocha Brownies Recipe - Recipe Image

Ingredients

1 1/4 cup all-purpose flour

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

11 ounces dark chocolate (chopped or chocolate chips)

1 cup unsalted butter, cut into 1 inch pieces

1 teaspoon instant espresso powder

2 cups granulated sugar

5 large eggs, at room temperature

1/2 teaspoon peppermint extract

14 Oreos, chopped

1/2 cup crushed peppermint candies (or candy canes)

1/2 cup chocolate chunks

Instructions

Step 1: Preheat the oven to 350 degrees F. Butter a 9×13-inch baking pan, line it with parchment paper, ensuring it covers sides for easy removal.

Step 2: In a medium bowl, whisk together the flour, salt, and cocoa powder until well combined.

Step 3: Place the chocolate, butter, and instant espresso powder in a large heatproof bowl set over a saucepan of simmering water. Stir occasionally until melted and smooth.

Step 4: Remove the bowl from heat but keep it over the water. Add the sugar and whisk until fully incorporated. Let the mixture cool to room temperature.

Step 5: Add 3 eggs to the chocolate mixture and whisk well. Then add the remaining 2 eggs and continue whisking until combined. Stir in the peppermint extract carefully. Avoid overbeating to keep brownies fudgy.

Step 6: Sprinkle the flour mixture over the chocolate batter. Using a rubber spatula, gently fold in until only a little flour is visible. Stir in chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful for topping.

Step 7: Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved mix-ins evenly on top.

Step 8: Bake in the oven for 30 to 35 minutes, rotating the pan halfway through. Check doneness by inserting a toothpick; it should come out with a few moist crumbs.

Step 9: Allow brownies to cool completely in the pan. Use the parchment to lift them out, then cut into squares and serve.

Tips & Variations

For an extra mocha kick, add an additional teaspoon of espresso powder.

Substitute dark chocolate with semi-sweet chocolate if you prefer a sweeter brownie.

Use crushed candy canes for a stronger peppermint crunch and aroma.

Make mini brownies by baking in a smaller pan and reduce baking time by 5-10 minutes, checking frequently.

FAQs

Can I use regular chocolate instead of dark chocolate?

Yes, you can use semi-sweet or milk chocolate, but this will make the brownies sweeter and less intense in chocolate flavor.

How do I prevent the brownies from becoming cakey?

Be careful not to overbeat the batter once the eggs are added. Gently folding the flour mixture and avoiding too much mixing will help keep the brownies fudgy.