Description
Indulge in these rich and fudgy Mint Oreo Brownies, a delightful twist on classic brownies infused with creamy mint Oreo cookies layered inside and sprinkled on top for added crunch and flavor. Perfect for mint and chocolate lovers seeking an easy, crowd-pleasing dessert.
Ingredients
Scale
Wet Ingredients
- 2/3 cup butter
- 1/4 cup vegetable oil
- 2 eggs (cold)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Add-ins
- 15 mint Oreos (for layering inside)
- 5 mint Oreos (crushed, for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal later, and set aside.
- Melt and combine wet ingredients: In a microwave-safe bowl, combine the butter, vegetable oil, granulated sugar, and brown sugar. Heat in 30-second intervals, stirring after each, until the mixture is melted and smooth. Then microwave for an additional 1 minute and stir vigorously to fully dissolve the sugars.
- Add eggs and vanilla: Using a hand mixer or stand mixer, whisk in the cold eggs one at a time until the batter is smooth and slightly thickened. Add the vanilla extract and mix until incorporated.
- Mix dry ingredients: Sift together the cocoa powder, all-purpose flour, and salt. Fold these dry ingredients gently into the wet mixture just until combined, being careful not to overmix.
- Layer batter and Oreos: Pour half of the brownie batter evenly into the prepared baking pan. Arrange the 15 whole mint Oreos in the center of the batter, slightly spacing them. Then carefully spread the remaining brownie batter over the Oreos to cover them completely.
- Add crushed Oreos topping: Sprinkle the 5 crushed mint Oreos evenly over the top layer of batter to add a crunchy minty crust.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the brownies have set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool and slice: Remove the brownies from the oven and let them cool fully on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 equal squares and serve.
Notes
- For best texture, use cold eggs as they help achieve a thicker batter.
- Do not overmix batter once dry ingredients are added to keep brownies tender and fudgy.
- Let brownies cool completely before slicing to get clean, crinkle-top squares.
- You can substitute regular Oreos if mint Oreos are unavailable but it will alter the flavor profile.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of the batch)
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
