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 so dangerous that I made Alex take them to work. I couldn’t have them laying around the house.
One of my biggest pet peeves when making brownies is the struggle of removing brownies from the pan. When I was a kid making boxed brownies, I’d often bake them in whatever oven safe dish I could find at home. This meant using one of my mom’s glass casserole dishes. No matter how much I’d grease the dish, it would be such a pain trying to cleanly unmold the brownies. Out of frustration (and brownie hunger), I would just cut out the middle and sacrifice the brownie edges (the edges could be scooped out with spoon later). Fast forward many years and a hundred brownies later, and now I’m super well-versed in brownie removable techniques and the many, many, many uses of parchment paper.
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!
These mint Oreo brownies are fudge-like yet crumbly. I used a combination of dark chocolate and semi-sweet chocolate to balance out the sweetness. But if you’re an extreme chocoholic, I suggest adding some chocolate chips into the batter for a nice surprise.
These brownies are best served 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!
Mint Oreo Brownies
These mint Oreo brownies are addicting and satisfying. The mint Oreos provide just the right amount of mint to this rich brownie treat. They're fudge-like yet crumbly and require a huge glass of milk.
Yield: 8-inch square pan
- 4 oz dark chocolate, chopped
- 4 oz semi-sweet chocolate chips
- 6 oz unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 4 large eggs, lightly whisked
- 1/4 cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1/4 tsp fine sea salt
- 19 Mint Oreos, roughly chopped
- Preheat oven to 350 degrees 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.
- Fill a pot with about 2 inches of water. Bring to a boil and remove from heat. In a large bowl, add dark chocolate, semi-sweet chocolate chips, and butter. Place over pot of water and allow to gently melt. Stir as needed to ensure even melting. Add brown sugar and mix until combined. Allow to cool slightly before stirring in whisked eggs.
- Whisk together flour, cocoa powder, and salt. Add to chocolate mixture and mix until there are no longer any dry streaks of flour. Add about 2/3 of chopped Oreos to batter. Fold to combine. Be careful not to overmix.
- Pour batter into prepared baking pan. Smooth the top using the back of a spoon or a mini offset spatula. Place remaining Oreos on top of batter and gently push to make sure it adheres to batter. Bake for 30-35 minutes until the tops of brownies are set and a toothpick inserted into center of brownies comes out clean. Allow brownies to cool in pan for 20 minutes before unmolding. Lift brownies out of pan using parchment overhang. Transfer to wire rack to cool to room temperature. Once cooled, slice brownies into desired portions. Store brownies at room temperature in a an airtight container.
The Little Epicurean