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°F. Butter the sides and bottom of a 9×13-inch baking pan, then line it 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 dark chocolate, butter, and instant espresso powder in a large heatproof bowl set over a saucepan of simmering water. Stir occasionally until the mixture is fully melted and smooth.

Step 4: Remove the bowl from heat, keep it over the warm water, and add the granulated sugar. Whisk until incorporated, then remove from the pan and let cool to room temperature.

Step 5: Add 3 eggs to the chocolate mixture and whisk until combined. Then add the remaining 2 eggs and whisk again. Stir in the peppermint extract. Avoid overmixing to keep the brownies fudgy rather than cakey.

Step 6: Sprinkle the flour mixture over the chocolate batter. Use a rubber spatula to gently fold until just a few streaks of flour remain. Stir in chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving some to sprinkle on top.

Step 7: Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the reserved Oreo and peppermint pieces on top.

Step 8: Bake on the middle rack for 30 to 35 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs attached.

Step 9: Allow the brownies to cool completely in the pan. Use the parchment paper to lift them out, then cut into squares and serve.

Tips & Variations

For extra richness, use high-quality dark chocolate with at least 60% cocoa content.

If peppermint extract is too strong, start with 1/4 teaspoon and adjust to taste.

Swap crushed peppermint candies for white chocolate chips for a creamier texture.

To make these dairy-free, use dairy-free chocolate and substitute the butter with a plant-based alternative.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate if you prefer a sweeter, milder brownie. Keep in mind this will change the intensity of the mocha flavor.

Can these brownies be frozen?

Absolutely. Wrap individual brownies tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.