Description
Indulge in the festive flavors of Oreo Peppermint Mocha Brownies, combining rich dark chocolate, a hint of espresso, refreshing peppermint extract, and the crunch of Oreos and peppermint candies. These brownies are perfectly fudgy with a delightful holiday twist.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups 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 the Pan: Preheat the oven to 350°F (175°C). Butter the sides and bottom of a 9×13-inch baking pan, then line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, and unsweetened cocoa powder. Set aside.
- Melt Chocolate and Butter: Place chopped dark chocolate, butter, and instant espresso powder in a large heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler) and stir occasionally until fully melted and smooth.
- Add Sugar: Remove the bowl from heat but keep it over the warm water. Add the granulated sugar and whisk until completely combined and the mixture cools to room temperature.
- Incorporate Eggs and Peppermint Extract: Add 3 of the eggs to the chocolate mixture, whisking until blended. Then add the remaining 2 eggs and whisk again. Stir in the peppermint extract gently. Avoid overbeating to keep the brownies fudgy rather than cakey.
- Fold in Dry Ingredients and Mix-ins: Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold in the dry ingredients gently, leaving a bit of flour mixture visible for a tender texture. Stir in chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful for sprinkling on top.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared pan and smooth the surface with a spatula. Evenly sprinkle the reserved Oreos, peppermint candies, and chocolate chunks on top.
- Bake: Bake in the center of the oven for 30 to 35 minutes, rotating 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 attached.
- Cool and Serve: Allow the brownies to cool completely in the pan. Then lift them out using the parchment paper and cut into squares. Serve and enjoy!
- Storage: Store brownies at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days to maintain freshness.
Notes
- Do not overmix the batter after adding eggs to avoid cakey brownies; a fudgy texture is preferred.
- Use room temperature eggs to ensure better batter consistency.
- When melting chocolate with butter, keep the heat low to prevent burning.
- Substitute peppermint extract with vanilla extract if you prefer a classic mocha brownie taste.
- Crushed peppermint candies can be adjusted based on preference for sweetness and crunch.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo brownies, peppermint brownies, mocha brownies, holiday brownies, chocolate peppermint dessert
