Oreo Peppermint Mocha Brownies Recipe

Introduction

Indulge in these rich Oreo Peppermint Mocha Brownies, a perfect blend of chocolate, espresso, and refreshing peppermint flavors. With chunks of Oreo cookies and peppermint candies, these brownies offer a festive twist on a classic favorite.

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

1. Step 1: Preheat the oven to 350 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan, then line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, salt, and cocoa powder.
3. Step 3: Place the dark chocolate, butter, and instant espresso powder in a large heatproof bowl. Set it over a saucepan of simmering water, stirring occasionally until melted and smooth.
4. Step 4: Turn off the heat and keep the bowl over the water. Add the sugar and whisk until combined. Remove the bowl from the pan and allow the mixture to reach room temperature.
5. Step 5: Add 3 eggs to the chocolate mixture, whisking until combined. Then add the remaining eggs and whisk again. Stir in the peppermint extract. Avoid overmixing to keep brownies fudgy.
6. Step 6: Sprinkle the flour mixture over the chocolate mixture. Use a rubber spatula to gently fold in the flour until just a little flour is still visible. Stir in chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving some for topping.
7. Step 7: Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved mix-ins evenly on top.
8. Step 8: Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through. A toothpick inserted in the center should come out with a few moist crumbs.
9. Step 9: Let the brownies cool completely in the pan. Use the parchment paper to lift them out, then cut into squares and serve.

Tips & Variations

• For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 teaspoons.
• Use crushed candy canes instead of peppermint candies for a sharper mint taste and crunch.
• For extra fudginess, reduce baking time by a few minutes but watch carefully to avoid underbaking.
• Substitute Oreos with your favorite chocolate sandwich cookies or gluten-free alternatives.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. To serve, thaw at room temperature and warm slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, unsweetened cocoa powder is recommended for the deep chocolate flavor, but natural cocoa powder can be used in the same quantity for a slightly lighter taste.

Do I have to use peppermint extract?

While peppermint extract gives a festive twist to these brownies, you can omit it or replace it with vanilla extract for a classic mocha brownie flavor.

Oreo Peppermint Mocha Brownies Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

Decadently rich Oreo Peppermint Mocha Brownies combine the deep flavors of dark chocolate and espresso with refreshing peppermint and crunchy Oreo cookies. Perfect for holiday treats or anytime indulgence, these fudgy brownies boast a delightful balance of chocolate, peppermint, and coffee flavors topped with crushed peppermint candies and chocolate chunks.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your 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 ensure easy removal of the brownies later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and unsweetened cocoa powder until evenly combined. Set aside.
3. Melt Chocolate and Butter: Place the chopped dark chocolate, unsalted butter pieces, and instant espresso powder in a large heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler) and stir occasionally until the mixture is fully melted and smooth.
4. Add Sugar and Cool Down: Turn off the heat but keep the bowl over the warm water, then add the granulated sugar. Whisk until the sugar is completely incorporated and the mixture becomes smooth. Remove from the heat and allow the mixture to cool to room temperature.
5. Incorporate Eggs and Peppermint Extract: Add 3 of the room-temperature eggs to the chocolate mixture and whisk until combined. Then add the remaining 2 eggs and continue whisking. Stir in the peppermint extract. Avoid overmixing here to maintain a fudgy texture.
6. Fold in Dry Ingredients and Mix-ins: Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, gently fold to combine until just a little flour streak remains. Stir in the chopped Oreos, crushed peppermint candies, and chocolate chunks, reserving a handful of these mix-ins to sprinkle on top later.
7. Bake the Brownies: Pour the batter into the prepared baking pan and smooth the top evenly. Sprinkle the reserved mix-ins over the batter. Bake in the center of the preheated oven for 30 to 35 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and Serve: Remove the pan from the oven and let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper. Cut into squares and serve.
9. Storage: Store the brownies at room temperature in an airtight container or wrapped well in plastic wrap for up to 3 days to maintain freshness.

Notes

• Ensure eggs are at room temperature for better incorporation and a smoother batter.
• Do not overmix the batter after adding eggs to prevent cakey brownies.
• Using high-quality dark chocolate will enhance the richness of the brownies.
• Substitute peppermint extract with vanilla extract if you prefer a classic mocha brownie.
• For a dairy-free option, substitute butter with a vegan butter alternative and check chocolate ingredients.
• Letting brownies cool completely before slicing ensures cleaner cuts.

Keywords: Oreo brownies, peppermint brownies, mocha brownies, chocolate peppermint dessert, holiday brownies, fudgy brownies