Dessert

Oreo Peppermint Mocha Brownies Recipe

ByVictor Layne January 9, 2026January 9, 2026

Introduction

These Oreo Peppermint Mocha Brownies combine rich dark chocolate and espresso with festive peppermint and crunchy Oreos. They’re the perfect treat for holiday gatherings or anytime you want a decadent, flavor-packed dessert.

A close-up top view of multiple square brownies arranged side by side on a white marbled surface, each brownie having a cracked, shiny dark brown crust on top. Embedded on the surface are broken pieces of black and white sandwich cookies, with the white cream inside clearly visible. Scattered across every brownie are small crushed bits of red, white, and green candy cane pieces, adding vibrant color contrast. The brownies have a soft and chewy texture visible at the edges where they are cut. Photo taken with an iphone --ar 4:5 --v 7

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 the pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, salt, and cocoa powder until well combined.
Step 3: Place the chopped dark chocolate, butter, and instant espresso powder in a large heatproof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are melted and smooth.
Step 4: Turn off the heat but keep the bowl over the water. Add the granulated sugar and whisk until fully combined. Remove the bowl from the pan and allow the mixture to cool to room temperature.
Step 5: Add 3 eggs to the cooled chocolate mixture and whisk to combine. Then add the remaining 2 eggs and whisk again. Stir in the peppermint extract. Avoid overbeating to keep the brownies fudgy.
Step 6: Sprinkle the flour mixture over the chocolate batter. Using a rubber spatula, gently fold in the flour until just a small amount is still visible. Fold in the chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful to sprinkle on top.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved Oreos, peppermint, and chocolate chunks evenly over the surface.
Step 8: Bake in the center of the oven for 30 to 35 minutes, rotating the pan halfway through. Test doneness by inserting a toothpick in the center—it should come out with a few moist crumbs attached. Let brownies cool completely in the pan.
Step 9: Once cooled, lift the brownies from the pan using the parchment paper. Cut into squares and serve.

Tips & Variations

Use quality dark chocolate for a richer mocha flavor.
Substitute peppermint extract with vanilla extract for a classic brownie twist.
Add a pinch of cayenne pepper for a subtle spicy kick.
For extra fudgy brownies, slightly underbake and let them cool fully before slicing.

Storage

Store the brownies at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. To keep them moist longer, you can refrigerate them for up to a week. Reheat briefly in the microwave to soften before serving if desired.

How to Serve

The image shows several square brownies placed closely together on a white marbled surface. Each brownie has a rich, dark brown base with a shiny, slightly cracked top layer. Embedded in the top layer are whole and broken Oreo cookies, their black and white colors creating a contrast against the dark brownie. Scattered across the brownies are small pieces of crushed candy canes in red, white, and green, adding a festive touch and a pop of color. The overall texture looks fudgy and dense with crunchy cookie bits on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate provides the best balance for the espresso and peppermint flavors. Milk chocolate will make the brownies sweeter and less intense.

Can I freeze these brownies?

Absolutely. Wrap brownies tightly in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.