Creamy Mint Oreo Brownies
Discover the perfect blend of mint and chocolate with our Creamy Mint Oreo Brownies recipe. A delightful treat for all dessert lovers.
Equipment
- 1 9x13 inch baking pan greased and lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Mix-Ins
- 1 cup Mint Oreo cookies roughly chopped
- 1/2 cup semisweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper. Set aside.
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in chopped Mint Oreos and chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the surface to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before cutting.
Serving
- Cut the cooled brownies into squares and serve. Pair with a scoop of vanilla or mint chocolate chip ice cream for added indulgence.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature eggs for a smoother batter. Do not overmix the batter to avoid dense brownies. Line your baking pan with parchment paper for easy removal and cleanup. Allow the brownies to cool completely before cutting for the cleanest edges.
Ingredient Substitutions: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a less intense mint flavor, reduce the peppermint extract to 1/4 teaspoon. Try using different types of Oreos, such as Double Stuf or Chocolate Creme, for a unique twist. Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch.
How to Serve: Serve with a scoop of vanilla or mint chocolate chip ice cream. Garnish with a drizzle of chocolate sauce, a sprinkle of crushed peppermint candies, or a dollop of whipped cream.
Storage & Freshness: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make-Ahead Tips: These brownies can be made a day ahead and stored in an airtight container. They taste even better the next day as the flavors meld together.
Ingredient Substitutions: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a less intense mint flavor, reduce the peppermint extract to 1/4 teaspoon. Try using different types of Oreos, such as Double Stuf or Chocolate Creme, for a unique twist. Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch.
How to Serve: Serve with a scoop of vanilla or mint chocolate chip ice cream. Garnish with a drizzle of chocolate sauce, a sprinkle of crushed peppermint candies, or a dollop of whipped cream.
Storage & Freshness: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make-Ahead Tips: These brownies can be made a day ahead and stored in an airtight container. They taste even better the next day as the flavors meld together.