Go Back
–+ servings
Print Recipe
5 from 1 vote

Mint Oreo Brownies

Fudgy Chocolate Brownies with Mint Oreos stirred in!
Prep Time20 minutes
Servings: 16 brownies
Calories: 293kcal
Author: Heather Perine

Ingredients

  • 5 ounces semisweet or bittersweet chocolate chopped
  • 2 ounces unsweetened chocolate chopped
  • 8 tablespoons unsalted butter cut into 4 pieces
  • 3 tablespoons cocoa
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 20 mint oreos chopped

Instructions

  • Adjust oven rack to lower middle position and heat oven to 350 degrees. Line a 11x9 glass pan with parchment paper.
  • Melt chocolate and butter in medium heatproof bowl set over sauce pan of simmering water, stirring occasionally, until smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  • Chop the oreos into quarters and set aside. 
  • Whisk eggs, sugar, vanilla, and salt together in medium bowl until combined, about 15 seconds.
  • Whisk warm chocolate mixture into egg mixture. Using rubber spatula, stir in flour until just combined. Leave a few streaks of flour not mixed in.
  • Stir in the oreos, leaving some to place on top of the batter.
  • Transfer the batter to a prepared pan. Spread the batter into the corners until smooth. Place the remaining oreos quarters on top of the batter, pressing down slightly.
  • Bake until slightly puffed and toothpick inserted in center of brownies comes out with a few moist crumbs attached, about 30 to 35 minutes.Let them cool in pan on a wire rack. Once cooled, lift the parchment paper out, and cut the brownies into squares.

Notes

  • 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. 
Adapted from Cook's Illustrated Fudgy Triple Chocolate Brownies

Nutrition

Calories: 293kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 145mg | Fiber: 2g | Sugar: 25g | Vitamin A: 225IU | Calcium: 21mg | Iron: 3.1mg