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

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 the sides and bottom of a 9×13-inch baking pan and line it with parchment paper.

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

Step 3: Place the chopped dark chocolate, butter, and instant espresso powder in a large heat-proof bowl. Set it over a saucepan of simmering water and stir occasionally until melted and smooth.

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

Step 5: Add three eggs to the chocolate mixture and whisk until combined. Then add the remaining two eggs and mix again. Stir in the peppermint extract. Avoid overmixing to keep the brownies fudgy.

Step 6: Sprinkle the flour mixture over the chocolate batter. Using a rubber spatula, fold gently until a bit of the flour mixture is still visible. Stir in the chopped Oreos, crushed peppermint candies, and chocolate chunks, saving some for topping.

Step 7: Pour the batter evenly into the prepared pan and smooth the top. Sprinkle the reserved Oreos, peppermint, and chocolate chunks over the batter.

Step 8: Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Allow the brownies to cool completely in the pan. Lift them out using the parchment paper and cut into squares before serving.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the melted chocolate mixture before adding eggs.

Substitute the Oreos with your favorite chocolate sandwich cookies for a personalized touch.

Use white chocolate chunks instead of dark chocolate for a sweeter contrast to the peppermint.

To make these brownies vegan, try using flax eggs and dairy-free butter, and choose vegan-friendly chocolate and Oreos.

Storage

Store the brownies at room temperature in an airtight container or wrapped tightly with plastic wrap for up to 3 days. To keep them fresh longer, refrigerate for up to a week and bring to room temperature before serving. Reheat individual squares in the microwave for about 10 seconds for a soft, warm treat.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, unsweetened cocoa powder is preferred for a deep chocolate flavor, but regular cocoa powder can be used in a pinch. Keep in mind the flavor and sweetness might be slightly different.

Can I make these brownies ahead of time?

Absolutely! These brownies actually taste great the next day once the flavors have melded. Store them as directed and enjoy within a few days for best results.