Oreo Peppermint Mocha Brownies are thick, fudgy, and a must bake this holiday season! Loaded with chocolate and peppermint flavor, these Oreo Brownies are sure to elevate any cookie platter or dessert tray! Top with chopped candy canes and Oreo pieces for any extra pretty presentation!

Peppermint Oreo Brownies

As corny as this may sound, there are certain desserts I will always have a soft spot for because they remind me of my childhood. And Oreo brownies are definitely at the top of that list. My mom baked a lot with us when we were little, but especially around the holidays. And even though most of it was boxed or pre-made, her efforts clearly left an impression on me. I did grow up to be a baker, after all.

Question for you: Did you bake with your parents growing up? Or, if you’re a parent – do you bake with your kids? I’d love to hear about your kitchen memories in the comments below!

Confession time… I’ve been dying to share these fun and festive brownies with you since August! August 23rd, to be exact. I nailed the recipe, shot the photos, and then decided it probably best to wait a little to post since most people aren’t cranking on their ovens and baking with peppermint when it’s 95 degrees out. Clearly I’m seasonally challenged.

But today, I can wait no more! Friends, I give you Oreo Peppermint Mocha Brownies.

These Peppermint Oreo Brownies are:

• Thick and ultra fudgy
• Chewy at the edges
• Shiny and crackly on top
• Not too sweet
• Exploding with rich chocolate flavor in every bite
• Perked up with real peppermint extract
• Loaded with Oreos, crushed candy canes, and chocolate chunks
• The ULTIMATE holiday brownie

Ingredients for Peppermint Mocha Oreo Brownies

Thankfully most of the ingredients called for in this recipe are pantry staples! Like most brownie recipes, you’ll need flour, sugar, butter, and cocoa powder. But there are also a few special ingredients you might need to pick up or special order, like espresso powder and peppermint extract. Of course, you’ll also need chocolate chips, crushed candy canes or peppermint candies, and Oreo cookies! I prefer dark chocolate chips, but any variety will work!

P.S. I religiously bake with this peppermint extract and this espresso powder. I highly recommend them if you’re in the market!

How to Make Peppermint Mocha Oreo Brownies

1. Preheat Your Oven: You’ll want to set it to 350 degrees before you begin baking! That way it’s hot enough by the time you’re ready to bake.
2. Prepare the Pan: The best kind of pan to bake brownies in is a metal pan! But if you must use glass or ceramic, you’ll need to add 10 to maybe even 15 minutes onto the bake time! So if you’re using glass, start checking around 30-35 minutes. But whatever kind of baking pan you’re using, line it with parchment paper and lightly spay the paper and any exposed pan with nonstick baking spray.
3. Make the Batter: You’ll need a microwave or double boiler to melt the oil, chocolate and butter. You’ll want to heat it low and slow, cooking until the mixture is melted and smooth. The rest of the batter may be assembled by hand, just be sure to use a large bowl, as there’s a lot of batter!
4. Pour the Batter: Use a rubber spatula to help you scrape the thick chocolate mixture into the prepared pan and bake for 28 to 30 minutes. Or until a toothpick inserted in the center comes out with moist but not wet crumbs attached. You don’t want a dry toothpick!
5. Cool Completely: This is probably the hardest part. Letting the brownies cool completely takes about 2 hours… but I promise you it’s worth the wait!

Don’t Over Bake!

One thing I cannot stress enough: Be sure you don’t over bake your brownies! They take about 26 to 30 minutes depending on your oven. And they should be set at the edges but just slightly jiggly in the center. These brownies must cool completely before cutting, so plan ahead giving them at least 2 hours at room temperature, or one hour in the fridge.

If you try slicing them fresh from the oven it will be a gooey (delicious) mess. You’ve been warned lol!

These brownies disappeared in just hours! Half of the batch went to our wonderful UPS delivery man (Hi, Henry!) and the other half… well, let’s just say they were taken care of. I should seriously have a leash on me when brownies are involved; I have no self-control.

I hope you guys have a wonderful Saturday! I will see you tomorrow with a sweet and healthy breakfast treat. xoxo ♥

More Peppermint Recipes:

• Double Chocolate Peppermint Fudge Cookies
• Easy Peppermint Oreo Truffles Recipe
• Peppermint Mocha Chocolate Cupcakes
• Oreo Peppermint Bark
• Peppermint Mocha Thin Mints
• 5-Ingredient Peppermint Patties

Oreo Peppermint Mocha Brownies

Ashley Manila

Oreo Peppermint Mocha Brownies are perfect for thick, fudgy, and loaded with peppermint flavor! 

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 1 - 9x13" Pan

Ingredients

 

For the brownies:

• 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

For the mix-ins:

• 14 Oreos, chopped
• 1/2 cup crushed peppermint candies (or candy canes)
• 1/2 cup chocolate chunks

Instructions

 

• Preheat the oven to 350 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper.
• In a medium bowl, whisk the flour, salt, and cocoa powder together.
• Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
• Turn off the heat, keeping the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
• Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Stir in mix-ins, reserving a handful for the top of the batter.
• Pour the batter into the prepared pan and smooth the top. Sprinkle on reserved mix-ins.
• Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
• Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature