Description

Indulge in these rich and festive Oreo Peppermint Mocha Brownies, featuring decadent dark chocolate, a hint of espresso, and a refreshing peppermint twist. These fudgy brownies combine chopped Oreos and crushed peppermint candies, perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Dry Ingredients

1 1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder

Chocolate Mixture

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

Wet Ingredients

5 large eggs, at room temperature
1/2 teaspoon peppermint extract

Mix-ins and Toppings

14 Oreos, chopped
1/2 cup crushed peppermint candies (or candy canes)
1/2 cup chocolate chunks

Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Butter the sides and bottom of a 9×13-inch baking pan and line it with parchment paper for easy removal of the brownies.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until fully combined and set aside.
Melt chocolate mixture: Place the chopped dark chocolate, unsalted butter, and instant espresso powder in a large heatproof bowl. Set it over a saucepan of simmering water (double boiler) and stir occasionally until everything is fully melted and smooth.
Add sugar to chocolate mixture: Turn off the heat but keep the bowl over the simmering water. Add the granulated sugar and whisk thoroughly until completely combined. Remove the bowl from the heat and let the mixture cool to room temperature.
Incorporate eggs: Add 3 of the eggs to the cooled chocolate mixture and whisk until combined. Then add the remaining 2 eggs and continue whisking until smooth. Stir in the peppermint extract. Avoid overbeating at this stage to prevent cakey brownies.
Fold in dry ingredients and mix-ins: Sprinkle the flour mixture over the chocolate batter. Gently fold using a rubber spatula until only a small amount of flour mixture remains visible. Stir in the chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful for the top.
Prepare for baking: Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the reserved mix-ins on top of the batter.
Bake the brownies: Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through baking. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
Cool and serve: Let the brownies cool completely in the pan. Lift them out using the parchment paper, cut into squares, and serve. Store any leftovers at room temperature in an airtight container or wrapped with plastic wrap for up to 3 days.

Notes

Ensure eggs are at room temperature for better incorporation and texture.
Do not overmix the batter once the dry ingredients are added to maintain fudginess.
Using parchment paper helps with easy removal and clean cuts.
Rotate the baking pan halfway to ensure even baking.
For a stronger mocha flavor, you can increase the instant espresso powder to 1.5 teaspoons.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo brownies, peppermint mocha brownies, chocolate brownies, holiday dessert, mocha brownies, peppermint brownies