If you love chocolate and mint together, these Mint Oreo Brownies are a must make! Imagine a fudgy and sinful brownie stuffed with Mint Oreos, topped with mint frosting, and a fudgy chocolate frosting! These Brownies make the perfect treat, you won’t be able to stop at just one!
I love mint and chocolate together, I mean have you tried our Saltine Cracker Peppermint Bark, or Mint Chocolate Fudge? These Mint Oreo Brownies have mint and chocolate packed in every bite! So they are the perfect dessert for mint chocolate lovers.
We start with a homemade brownie because that just makes these extra chewy, and fudgy, packed with mini chocolate chips and a layer of Mint Oreos, then they’re baked to gooey perfection. After they’re baked and cooled, they’re topped with our sweet peppermint frosting, tinted green to match the Oreo filling and make them extra festive. Then they’re topped with a milk chocolate fudge frosting. It’s a few steps, but well worth the time and effort.
Why make this Recipe
- Mint Chocolate Perfection: With multiple forms of mint and chocolate, these brownies are irresistible. We’ve got Mint filled Oreos, and a mint frosting on top for the mint part, and Chocolate brownies, with chocolate fudge on top!
- Simple Ingredients: You don’t need anything fancy to make these brownies! You’ll find everything in your cookie aisle, or baking aisle at the grocery store.
- Crowd Favorite: These Mint Oreo Brownies will be a favorite to anyone you’re willing to share them with! They’re a great option any time of year, but how fun is the green color for St. Patrick’s Day, or Christmas?!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Mint Oreo Brownie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Granulated Sugar + Brown Sugar – Adds sweetness, and gives the brownies the best chewy and fudgy texture.
- Unsalted Butter – We melt the butter to give the brownies the best rich, fudgy texture. We’re also using this in the frostings.
- Eggs – Gives structure and helps hold everything together
- Vanilla Extract – Adds a little extra flavor
- All Purpose Flour – Just enough to hold the batter together, we don’t add a lot of flour to brownies, which keeps them fudgy.
- Cocoa Powder – Gives the brownies their chocolatey base.
- Salt – Balances all the flavors
- Mint Oreos – They will soften a bit when baked into the brownie, but will give that perfect flavor.
- Powdered Sugar – This is used in both the mint and fudge frosting recipes. I recommend sifting it for both so its extra smooth.
- Heavy Cream – This helps make the frosting extra fluffy and smooth.
- Peppermint Extract – I prefer peppermint extract for the mint flavor in these brownies, you can use mint extract which is a mix of spearmint and peppermint. But do not use spearmint only (it will taste like toothpaste).
- Green Food Coloring –
- Chocolate Chips – We will use both mini chocolate chips, and full size chocolate chips in the recipe. You can just use semi sweet mini chips for both parts if you want, but I prefer milk chocolate for the frosting.
- Sweetened Condensed Milk – This makes the fudge frosting extra fudgy and creamy, like it literally tastes like microwave fudge! Do not use evaporated milk!
How to make Mint Oreo Brownies
Step 1: Whisk the Wet Ingredients. Melt the butter in the microwave and mix the sugars into the melted butter. Mix together for 2 to 3 minutes. Then mix in the eggs, and vanilla extract and stir until combined.
Step 2: Add the Dry Ingredients. Whisk the flour, cocoa powder, and salt together in a medium bowl. Add them into the wet ingredients and fold gently until combined. Fold in the mini chocolate chips.
Step 3: Layer the Brownie Mix. Add half the brownie mix to the prepared pan. Top it with a layer of Mint Oreo Cookies. Add the rest of the brownie batter and smooth it out on top.
Step 4: Bake the Brownies. Bake the brownies until a toothpick can be inserted in the middle and comes out clean (or mostly clean, no wet batter, but crumbs are okay). Let the brownies cool completely.
Step 4: Make the Mint Frosting. Beat the butter until its smooth. Add in the powdered sugar and mix until combined. Add in the heavy cream, vanilla extract, peppermint extract, food coloring, and salt. Mix on medium until combined and creamy. Spread the mint frosting over the cooled brownies. Place them in the fridge for about 1 hour to let the frosting set.
Step 5: Make the Fudge Frosting. Add the chocolate chips, sweetened condensed milk, and butter to a medium sauce pan. Melt over medium heat until melted. Remove from the heat and stir in the powdered sugar. Cover the fudge frosting with plastic wrap and let it cool in the fridge for 30 minutes. Once cooled remove from the fridge, stir again and pour or spread on top of brownies.
Tips and Tricks
- Brownie Mix – To save a couple minutes use a box brownie mix for the brownie layers instead of using our favorite brownie recipe.
Storage Instructions
Store the leftover brownies wrapped tightly with plastic wrap and foil, or topped with a lid for up to 4 days at room temperature. If your home is extra warm, store them in the fridge to prevent the fudge topping from melting.
They can also be wrapped individually in plastic wrap, then put in a freezer safe bag and frozen for up to 3 months. Thaw them in the fridge, or at room temperature until soft to enjoy.
These Mint Oreo Brownies are the perfect treat for mint and chocolate lovers. Whether you need a new way to take your brownies to the next level, or just need a dessert to wow! They’re a decadent dessert everyone will fall in love with!
More Mint Recipes
- Peppermint Sugar Cookies
- Cream Cheese Mints Recipe
- Chocolate Peppermint Kiss Cookies
- Peppermint Buttercream Frosting
- Choc Mint Fudge Recipe
- Peppermint Muddy Buddies
If you try these Mint Oreo Brownies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Mint Oreo Brownies
Ingredients
For the Brownies:
- 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 1/2 cup melted butter (slightly cooled)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 12 Mint Chocolate Oreos
For the Mint Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 2 TBS heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 4 drops green food coloring
- 1 dash salt
For the Chocolate Fudge Frosting:
- 7 oz sweetened condensed milk (1/2 can)
- 1 cup milk chocolate chips
- 1 TBS unsalted butter
Instructions
For the Brownies:
- Preheat the oven to 350 F degrees. Line a 8×8 inch baking pan with parchment paper, and spray with nonstick spray.
- Add the granulated sugar, brown sugar, and melted butter to a large bowl and stir together for 2 to 3 minutes until butter starts to cool down, and thickens a bit. 3/4 cups granulated sugar, 1/4 cup brown sugar, 1/2 cup melted butter
- Add the eggs and vanilla and mix until combined. 2 large eggs, 1 tsp vanilla extract
- Add the dry ingredients to a small bowl and stir to combine. 1/2 cup all purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp salt
- Slowly stir the dry ingredients into the wet ingredients and mix until just combined.
- Add in the mini chocolate chips and fold them into the batter until evenly mixed. 1/2 cup mini chocolate chips
- Scoop half of the batter into the prepared pan.
- Add the mint Oreos on top of the brownie batter. 12 Mint Chocolate Oreos
- Spread the rest of the brownie batter over the Oreos and smooth out the top.
- Bake the brownies for 22 to 30 minutes, or until a toothpick inserted in the middle has a few moist crumbs (but no wet batter).
- Let the brownies cool completely in the pan.
For the Mint Frosting:
- Add the butter to a stand mixer with a paddle attachment, or large mixing bowl with a handheld mixer. Beat it for 1 to 2 minutes until smooth. 1/2 cup unsalted butter
- Add in the powdered sugar, one cup at a time, mixing on low speed until each cup is mixed in completely. Scrape the sides and bottom of the bowl as needed. 2 cups powdered sugar
- Add in the heavy cream, vanilla extract, peppermint extract, food coloring, and salt. Mix on medium speed until everything is well combined. 2 TBS heavy cream, 1/4 tsp vanilla extract, 1/4 tsp peppermint extract, 4 drops green food coloring, 1 dash salt
- Mix the frosting for another 2 to 3 minutes at medium speed until the frosting is smooth and fluffy. Add a little more powdered sugar, or heavy cream as needed to get the right consistency.
- Beat the frosting by hand with a rubber spatula to remove any air bubbles.
- Spread the frosting evenly over the top of the cooled brownies.
- Place in the fridge to chill for 30 minutes.
For the Chocolate Fudge Frosting:
- Add the condensed milk, chocolate chips, and butter to a small sauce pan and heat over medium low. Stir continually until the chocolate chips and butter are totally melted. 7 oz sweetened condensed milk , 1 cup milk chocolate chips, 1 TBS unsalted butter
- Pour the chocolate fudge over the top of the mint frosting, and spread evenly over the top with an off set spatula. Place in the fridge, or let it sit at room temperature until set.
Notes
- Brownie Mix: To save a couple minutes use a box brownie mix for the brownie layers instead of using our favorite brownie recipe.
- Storage Instructions: Store the leftover brownies wrapped tightly with plastic wrap and foil, or topped with a lid for up to 4 days at room temperature. If your home is extra warm, store them in the fridge to prevent the fudge topping from melting.
- Freezer Instructions: They can also be wrapped individually in plastic wrap, then put in a freezer safe bag and frozen for up to 3 months. Thaw them in the fridge, or at room temperature until soft to enjoy.
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