Mint Oreo brownies are rich, luscious, and such a chocolatey treat!
These brownies should come with a warning label. Actually, anything with Oreos should have a proceed with caution sign. Oreos are already addicting on their own. Obviously when you add them to brownies, you’re just asking for trouble!
These mint Oreo brownies are fudge-like in texture. The brownie batter isn’t very sweet. However, if you’re an extreme chocoholic, I suggest adding some chocolate chips into the batter for a nice surprise like these triple chocolate brownies!
Ideally, serve these with a huge glass of milk. They’re so rich and intense that you should only have one slice, but you’ll want to reach for another and another… until they’re all gone!
Fudge Brownie Ingredients
These brownies use a mixture of butter and oil. This allows the brownies to stay moist longer!
Use your choice of neutral flavored cooking oil. Vegetable oil, avocado oil, grapeseed oil, or refined coconut oil are all great options.
To heighten and intensify the chocolate flavors, the batter uses a combination of unsweetened chocolate (also known as baker’s chocolate) and unsweetened cocoa powder.
What is unsweetened chocolate?
Unsweetened chocolate is also labeled as unsweetened baking chocolate. It is 100% cocoa mass. As such, it is not very pleasant to eat on its own.
Unsweetened chocolate does not have any added sugar or flavorings. This makes it best suited for baking. It is most popularly used for German Chocolate Cake.
Baking Tips
Bake just until the surface of the brownies are set. Insert a toothpick in the center to ensure the brownies are done.
It is better to err on the side of underbaked. The Oreo brownies will continue to slightly “cook” as it sits on the cooling rack. Over-baked brownies will result in a dry texture.
Easily Unmold Brownies
Parchment paper is a baker’s best friend! For super easy brownie removal, line the baking pan with two layers parchment paper (one going horizontal and the other, vertical). Allow for an overhang on all four sides.
Once you’re ready to unmold, simply lift the brownies using the parchment overhang. No mess, no stress, no trouble!
Slicing and Storage Tips
Warm brownies will be difficult to slice into clean portions. Wait for the brownies to cool to room temperature.
Use a clean, sharp knife. Wipe knife with a clean towel in between slices. You may also use a stainless steel bench scraper (also known as pastry scraper or dough cutter) for quick, clean cuts.
Store brownies in an airtight container at room temperature for up to 5 days.
If necessary, quickly reheat in the microwave for 10 second intervals with a mug of water. *the mug of water will ensure the brownies do not dry out.
More Oreo Dessert Recipes
Mint Oreo Brownies
Ingredients
- ½ cup unsalted butter,, (113 g) cut into tablespoons
- 3 tablespoons vegetable oil,, or melted coconut oil
- 4 oz Unsweetened chocolate*,, (113 g) roughly chopped
- 5 Tablespoons Unsweetened cocoa powder, (25 g)
- 1 ½ cup Granulated sugar, (300 g)
- 3 Large eggs
- 1 cup all-purpose flour, (130 g)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 15 Mint Oreo Cookies,, roughly chopped
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on all four sides of pan. Lightly grease with cooking spray and set aside.
- In a large bowl, add butter, oil, chopped unsweetened chocolate, and unsweetened cocoa powder. Fill a medium pot with about two inches of water. Bring to a boil and remove from heat. Place bowl over pot of water (making sure bowl does not touch water) and allow ingredients to gently melt. Stir as needed to ensure even melting. Add sugar and mix until thoroughly incorporated. Remove bowl from pot. Slightly cool mixture before stirring in eggs one at a time.
- In another bowl, whisk together flour, salt, and baking powder. Add to melted chocolate mixture and mix until there are no longer any dry streaks of flour.
- Reserve a handful of chopped Oreos and set aside. Add remaining chopped Oreo cookies to brownie batter. Fold to combine. Be careful not to over mix.
- Pour batter into prepared baking pan. Smooth into an even layer. Top with reserved Oreo cookies. Bake for 28-30 minutes until the surface of the brownies are set and a toothpick inserted in center of brownies comes out clean.
- Allow brownies to cool in pan for 15-20 minutes. Lift brownies out of pan using parchment overhang. Transfer brownies to wire rack to cool. Once cooled, slice brownies into desired portions. Store brownies are room temperature in an airtight container.
Notes
- I used this 8-inch square baking pan.
- Unsweetened chocolate is also sold as unsweetened baking chocolate.
- For a sweeter, more decadent brownie, fold in semi-sweet chocolate chips into the batter before baking.
- Warm brownies will be difficult to slice into clean portions. Wait for brownies to cool to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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