Description
Decadent Oreo Peppermint Mocha Brownies combine rich dark chocolate, a touch of espresso, and refreshing peppermint flavors with crunchy Oreos and peppermint candies for a festive and indulgent treat perfect for the holiday season or any celebration.
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
- 14 Oreos, chopped
- 1/2 cup crushed peppermint candies (or candy canes)
- 1/2 cup chocolate chunks
Instructions
- Prepare Pan: Preheat the oven to 350°F. Butter the sides and bottom of a 9×13-inch baking pan, then line it with parchment paper for easy removal of the brownies.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until evenly blended.
- Melt Chocolate Mixture: Place the dark chocolate, butter, and instant espresso powder in a large heatproof bowl and set it over a saucepan of simmering water. Stir occasionally until the chocolate and butter are completely melted and smooth.
- Add Sugar and Cool: Turn off the heat while keeping the bowl over the water. Add the granulated sugar and whisk until fully combined. Remove the bowl from the heat and allow the mixture to cool to room temperature.
- Incorporate Eggs and Extract: Add three eggs to the cooled chocolate mixture and whisk until combined. Then add the remaining two eggs and whisk again until smooth. Stir in the peppermint extract carefully, avoiding overbeating to prevent cakey brownies.
- Fold in Dry Ingredients and Mix-ins: Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, gently fold the flour into the chocolate until just a few streaks remain. Fold in most of the chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving some for topping.
- Fill Pan and Top: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Sprinkle the reserved Oreos, peppermint candies, and chocolate chunks evenly over the top of the batter.
- Bake: Bake in the center of the preheated oven for 30 to 35 minutes. Rotate the pan halfway through baking for even cooking. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, lift them out using the parchment paper edges. Cut into squares and serve.
- Storage: Store brownies at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days to maintain freshness.
Notes
- Do not overbeat the batter after adding eggs to keep the brownies fudgy, not cakey.
- Using parchment paper makes removing the brownies from the pan much easier.
- Room temperature eggs blend better into the chocolate mixture.
- Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
- You can substitute peppermint extract with vanilla if preferred, but it changes the flavor profile.
- For a more intense peppermint flavor, increase crushed peppermint candies on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo brownies, peppermint mocha brownies, holiday brownies, chocolate peppermint dessert, espresso brownies
