Description
Indulge in the festive flavors of Oreo Peppermint Mocha Brownies, combining rich dark chocolate, a hint of espresso, refreshing peppermint extract, and crunchy Oreos and peppermint candies for a delightful holiday treat.
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
- Prepare Pan: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking pan, then line it with parchment paper to prevent the brownies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until evenly combined.
- Melt Chocolate and Butter: Place the chopped dark chocolate, butter pieces, and instant espresso powder in a large heatproof bowl. Set it over a saucepan of simmering water, stirring occasionally until the mixture is completely melted and smooth.
- Add Sugar: Turn off the heat but keep the bowl over the warm water. Add granulated sugar and whisk thoroughly until fully incorporated. Remove the bowl from the heat and let the mixture cool to room temperature.
- Incorporate Eggs and Peppermint: Add three of the eggs into the chocolate mixture and whisk until combined. Then add the remaining two eggs and continue whisking. Stir in the peppermint extract, making sure not to overbeat the batter to avoid 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 in until only a bit of flour mixture remains visible. Stir in chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving some to sprinkle on top.
- Transfer and Top Batter: Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the reserved Oreos, peppermint candies, and chocolate chunks on top.
- Bake: Place the pan in the center of the oven and bake for 30-35 minutes. Rotate the pan halfway through baking for 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.
- Store: Keep any leftovers at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Notes
- Use room temperature eggs for better incorporation and texture.
- Do not overbeat the batter to keep brownies fudgy rather than cakey.
- Substitute peppermint candies with candy canes for a similar crunch and flavor.
- Storage at room temperature maintains the best brownie texture.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo brownies, peppermint brownies, mocha brownies, chocolate peppermint dessert, holiday brownies, espresso brownies
