These Peppermint Oreo Fudge Brownies are filled with Oreos and peppermint chips, and drizzled with dark chocolate peppermint ganache. Perfect for the holidays!
Sooo can I freak out for a sec? I leave for London in 27 DAYS!!! How is that even possible? I’m going to be gone for almost 6 months. It’s going to be surreal, and so fun, and I’m beyond excited. But, also sort of nervous. Big change and all of that. One of my biggest concerns though…is Bakerita! I’m not quite sure how much I’ll be able to bake in London since I’ll be sharing a small kitchen with 9 or 10 other students. Not conducive for food blogging.
I’m thinking that food features about the local foods of the places I’m traveling could be cool, or maybe just travel posts?! I don’t know what you guys want, so if you leave me a comment about what you’d like to see (whatever it is!), I would love your input.
Anyways, moving on to brownies: these are so seasonally-correct, so delicious, so rich, and so absolutely perfect to give to people this holiday season. I’m usually majorly off with creating season desserts, but I’m so glad I made these, and I hope you do too!
These Peppermint Oreo Fudge Brownies are made using my favorite brownie recipe, which creates a deep, dark, rich and fudgy chocolate brownies that just begs to be served with a big glass of cold milk. I jacked them up with red holiday Oreos (but you can use Peppermint Joe Joe’s if you’re near a Trader Joe’s and want an extra hit of peppermint) and Andes peppermint chips. They’re topped with a peppermint chocolate ganache drizzle, and more crushed up peppermint goodness.
It took a whole lot of willpower not to eat all of these, and if you love peppermint too, you’ll want to do the same. They’re perfect for sharing with friends and family, and doesn’t the holiday season just make you want to share your baking with everyone?
I hope you all had a wonderful Thanksgiving, and have a happy happy holiday season moving forward! :)
- 1¼ (5½ oz.) cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (8 ounces) unsalted butter, softened and cut into 1-inch pieces
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- 18 Oreos (or Peppermint Joe Joes), crushed
- ½ cup Andes peppermint chips (plus extra for sprinkling over the ganache, if desired)
- 3 oz. dark chocolate, chopped
- ¼ cup whipping cream
- ½ teaspoon peppermint extract
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter 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, but keep 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 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. Gently fold in Oreos and peppermint chips.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 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. Drizzle the brownies with the peppermint chocolate ganache. Cut into squares and serve.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
- Place chocolate in a bowl. Heat whipping cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chocolate and let it stand for 1 minute. Stir with a spoon until completely smooth and melted. Stir in the peppermint extract. Drizzle over brownies. Sprinkle with extra Andes peppermint chips if desired.