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Oreo Peppermint Mocha Brownies Recipe

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★★★★★

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.

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

  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

Find it online: https://leofoster.com/oreo-peppermint-mocha-brownies-recipe/