Oreo Peppermint Mocha Brownies
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
Preheat the oven to 350 degrees. 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.