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A fudgy classic brownie recipe made with mint Oreos. These mint Oreo brownies are so easy to throw together with the perfect crackly tops and dense fudgy layer underneath. Grab a package of mint Oreos and whip these up tonight!

I don’t know about you but when it comes to brownies, they better be fudgy and slightly chewy with a crackly top.

And I thought why not throw in some Mint Oreos, while we’re at right?

When it comes to brownies, I am 100% a member of the Fudgy Brownie Camp (you know if there was one). I personally don’t get the Cakey Brownie people. If you want cake people, make cake. But if you want brownies…well then they should be fudgy, have a crackly top, and be loaded with chocolate flavor.

Like these mint Oreo brownies for example...

These brownies are slightly adapted from this fudgy brownie recipe from Cook’s Illustrated. Their cookbook is one of my baking must haves in my kitchen. I love their cookbook for foolproof recipes, and a little food science knowledge thrown in. I mean you know if you try their recipe it will WORK OUT. You will see stars. The heavens open up. Chocolate nirvana is reached.

Seriously all I thought these brownies needed was some mint Oreos. Because well I think all things need mint Oreos.

How To Make These Mint Oreo Brownies

To achieve that fudgy over the top chocolate flavor, this recipe calls for 3- yes three!- different kinds of chocolate. Semi-sweet, unsweetened, and pure cocoa powder, to pack a very chocolatey punch.

You want to first start by pre-heating your oven. This is a super important step, friend. Please don’t ignore it and wait until the end to do this. Oven 101. Don’t ignore it. Now for these brownies I used my 11×9 pan. You could use your 13×9 if that’s all you have. Your brownies might not be as thick as mine. But just as tasty, no worries there.

This recipe starts with melting your butter and chocolate together in a saucepan. And then stirring in your cocoa powder. You want to make sure to set this aside to cool slightly. While you wait chop up some Oreos…

I chopped up about 20 oreos. One or two may not have made it into the bowl. I only have so much will power around Oreos. I’m sure you understand.

While your butter mixture is cooling, go ahead and mix together your sugar, eggs, vanilla and salt. The once your chocolate mixture has cooled enough, go ahead and add it to your bowl.

Pro Tip: Just be sure it’s not too hot or you will end up with chocolate scrambled eggs.

Um, and that’s gross. But you knew that…

The Secret to Making These Mint Oreo Brownies Come Out Perfect….

And to ensure fudgy brownies and not cakey brownies is to NOT. OVERMIX. Let me say it again, whatever you do, DO. NOT. OVERMIX. Ok, well how do you know if you haven’t? Meaning it’s time to add in your perfectly measured flour. Scoop and level friend.

Leave some streaks of flour in the mix. This way you can ensure, you have stirred too much and don’t worry about the flour it will all bake right in. Promise. Plus, since you will be stirring in chopped up Mint Oreos, you want to leave yourself some wiggle room on the whole “don’t overmix” thing. Mixing too much means you will cause the gluten in the flour to activate and make your brownies cakey not fudgy.

I like to stir half of the Oreos into the batter and leave half to press right on top before placing in the oven.

You can go ahead and throw the dang bowl in. Go for it. Doesn’t matter to me. However, I think they just look much prettier in the end with all those Oreos peeking up through, don’t you?

It’s one of my tricks for making my dessert look as pretty as it tastes.

Another trick is to cut them with a plastic knife. They will cut neater with a plastic knife! You know assuming you haven’t just dug in with your bare hands because you have no self control like me.

Tips For Making These Mint Oreo Brownies

Measure Your Flour Correctly. If you measure your flour wrong, you will end up with possibly dry, cakey brownie instead of chewy soft one.
Cool Your Chocolate. You want to make sure to cool your chocolate before you mix it together with the eggs. If the chocolate is too hot, it will end up scrambling your eggs.
Do Not Overmix. Overmixing will activate the gluten in the flour. And gluten is responsible for providing that structure. Too much structure in a brownie is going to turn it into a tough brownie. I like to leave a streak of flour behind in the bowl.

Can I Make These Brownies In Advance?

Absolutely! These can be made 1-2 days ahead of time. Just store at room temperature. Make sure they are in an airtight container so they don’t dry out.

Can You Put Brownies In The Fridge Overnight?

I don’t recommend this. It can dry out your brownies. So just keep them stored at room temperature in an airtight container and you will be all set.

Can You Put Brownies Back In The Oven If Undercooked?

You may fear overbaking your brownies and I get it. I always take them out a little early. But if you found they really are underdone, you can pop them back into the oven. According to Epicurious, it can even make for a better brownie then you may have intended.

If you loved this recipe, let me know and leave me a comment. Or maybe you want to see a different brownie flavor combination, let me know!

Happy Baking Everyone!