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Oreo Peppermint Mocha Brownies

Oreo Peppermint Mocha Brownies: Your Ultimate Holiday Indulgence

Enjoy these Oreo Peppermint Mocha Brownies for a delightful holiday treat that combines rich chocolate and refreshing peppermint.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Salt Enhances flavor; regular table salt works well.
  • 1/2 cup Unsweetened Cocoa Powder Adds depth of chocolate flavor; use Dutch-process cocoa for a darker taste.
  • 11 ounces Dark Chocolate, chopped or chips Main source of rich chocolate; semisweet chocolate can also be used.
  • 1 cup Unsalted Butter Adds moisture and richness; can be replaced with margarine or vegan butter.
  • 1 teaspoon Instant Espresso Powder Intensifies the chocolate flavor; omit if missing or substitute with strong brewed coffee.
  • 2 cups Granulated Sugar Sweetens the brownies nicely; brown sugar can deepen the flavor.
  • 5 large Eggs, at room temperature Binds all ingredients together; egg substitutes like flax eggs work for a vegan option.
  • 1/2 teaspoon Peppermint Extract Infuses brownies with delightful peppermint flavor; swap with peppermint oil for a stronger taste.
  • 14 Oreos, chopped Adds creamy texture; use gluten-free Oreos for a gluten-free treat.
  • 1/2 cup Crushed Peppermint Candies or Candy Canes Provides festive crunch and decoration; omit if unavailable.
  • 1/2 cup Chocolate Chunks Adds pockets of melted chocolate; any chocolate variety can be added for extra flavor.

Equipment

  • 9x13-inch Baking Pan
  • Medium-sized bowl
  • Heatproof Bowl
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by buttering it and lining it with parchment paper.
  2. In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of unsweetened cocoa powder.
  3. In a heatproof bowl, combine 11 ounces of dark chocolate chunks, 1 cup of unsalted butter, and 1 teaspoon of instant espresso powder. Melt using a double boiler.
  4. Once melted, let the chocolate mixture cool slightly and then stir in 2 cups of granulated sugar until fully incorporated.
  5. Add three large eggs, mixing gently, followed by the remaining two eggs and 1/2 teaspoon of peppermint extract.
  6. Gently fold the flour mixture into the chocolate batter until just combined, then fold in most of the chopped Oreos.
  7. Pour the batter into the baking pan, smooth the top, and sprinkle reserved Oreos and 1/2 cup of crushed peppermint candies on top.
  8. Bake for 30-35 minutes, rotating halfway through until edges are set but center is slightly jiggly.
  9. Cool completely on a wire rack for about 2 hours before cutting into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Avoid overbaking the brownies for a fudgy texture and allow them to cool completely before slicing.

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