Description

These Oreo Peppermint Mocha Brownies combine rich dark chocolate, a hint of espresso, and refreshing peppermint flavors for a festive twist on a classic treat. Loaded with chopped Oreos and crushed peppermint candies, these brownies are perfect for holiday gatherings or any time you crave a decadent, minty chocolate dessert.

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 and prepare pan: Preheat your 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 later.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder. Set aside.
Melt chocolate and butter: Place the chopped dark chocolate, unsalted butter, and instant espresso powder into a large heatproof bowl set over a saucepan of simmering water. Stir occasionally until fully melted and smooth.
Add sugar and cool: Turn off the heat but keep the bowl over the water. Whisk in the granulated sugar until completely combined. Remove the bowl from the pan and allow the mixture to cool to room temperature.
Incorporate eggs and peppermint: Add three of the eggs to the chocolate mixture and whisk until combined. Then add the remaining eggs one at a time, whisking after each addition. Stir in the peppermint extract until incorporated, being careful not to overbeat the batter to prevent it from becoming cakey.
Fold in flour and mix-ins: Sprinkle the flour mixture evenly over the chocolate mixture. Using a rubber spatula, gently fold the flour into the chocolate until a few streaks of flour remain. Stir in the chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful for topping.
Transfer to pan and top: Pour the batter into the prepared baking pan and smooth out the top. Sprinkle the reserved Oreos, peppermint candies, and chocolate chunks evenly over the surface.
Bake: Bake in the center of the preheated oven for 30 to 35 minutes. Rotate the pan halfway through baking to ensure even cooking. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve: Allow the brownies to cool completely in the pan. Lift them out using the parchment paper, cut into squares, and serve.
Storage: Store leftover brownies at room temperature in an airtight container or wrapped tightly with plastic wrap for up to 3 days.

Notes

Do not overbeat the batter after adding eggs to avoid cakey brownies.
The instant espresso powder enhances the chocolate flavor but does not make the brownies taste like coffee.
You can substitute crushed candy canes if peppermint candies are unavailable.
Line the baking pan with parchment paper for easy removal and cleaner cutting.
Ensure the chocolate mixture is cooled to room temperature before adding eggs to prevent cooking them.

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

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