Mint Brownies

These Mint Brownies are a sinful fudgy brownie stuffed with thin Oreo Mint cookies and topped with layers of mint frosting and more fudge!

These Mint Brownies are absolutely delicious and you can’t stop at just one, I’m telling you, they have become my favorite brownies over the years!

We absolutely love chocolate and mint together so with this recipe we really packed it in there. With two layers of each, you absolutely can’t go wrong.

The best part about it is that the brownies are homemade. Now I’m not against boxed mixes or anything but I love to make homemade when I can.

The brownies are moist and chewy just the way I love them and the cookies melt into the brownies while baking them which makes them nice and soft.

With the mint frosting and chocolate covering the top you really just can’t get much more decadent than that. These truly are one of our favorites ever.

Some of my other favorite brownie and bar recipes we have on our site include: Cookies and Cream Red Velvet Brownies, Oreo Fudge Brownies and Mocha Nut Brownies. 

WHY THIS RECIPE WORKS:

• Everything in this recipe is completely homemade which makes it over the top!!
• The layers of brownie to frosting to fudge really set off the flavor.
• You can easily double this batch to make more and to serve more people.

INGREDIENTS NEEDED: (FULL RECIPE BELOW)

All-purpose flour
Cocoa powder
Baking soda
Salt
Granulated sugar
 Brown sugar
Butter
Semi-sweet chocolate bar
Vanilla extract
Eggs
Chocolate chips
Mint oreo cookies
Powdered sugar
Milk
Peppermint extract
Green food coloring, optional
Sweetened condensed milk

HOW TO MAKE MINT BROWNIES:

Brownies:

1. Preheat the oven to 350°F degrees. Line 9×13 baking pan with foil and spray with non-stick cooking spray or line with parchment paper.
2. Place the flour, cocoa powder, baking soda, salt, and both sugars into the bowl of a stand mixer with the paddle attachment. Mix on low until combined.
3. In a microwave-safe bowl, add in the butter and break up the semi-sweet chocolate bar, and place on top. Heat on High in the microwave for one minute and stir. Heat for an additional minute in the microwave, let sit for one minute and stir to combine. Repeat only if necessary, everything should be melted. Stir in the vanilla and let sit on the counter for 5 minutes to cool.
4. While the mix is cooling, add the eggs to the mixer bowl with the dry ingredients one at a time. When all the eggs are added, beat on medium speed for two minutes. Turn the mixer down to low and slowly pour in the liquid mix, beat until fully incorporated but do not over mix.
5. Add the chocolate chips and fold them into the brownie mix. 
6. Scoop half of the brownie mix into the pan and smooth it out with a spatula.
7. Layer on the mint oreo cookies.
8. Then top with remaining brownie batter, and smooth out.
9. Bake for 20-23 minutes until the top is shiny and set, take it out of the oven, and let cool on a wire rack.

Mint Frosting:

1. With a hand mixer, whip the butter on medium speed in a medium-sized bowl for 2 minutes. Add in the powdered sugar a little at a time until fully combined. Add in the milk and whip for an additional 2 minutes on high speed. 
2. Lastly add in the peppermint extract and food coloring to the color you want. Whip one additional minute.
3. Spread on the mint frosting once the brownies have cooled. Place in the refrigerator to set for one hour.

Milk Chocolate Fudge Frosting:

1. Place the butter in the bottom of a microwave-safe bowl. Place the milk chocolate chips on top of the butter. 
2. Pour the sweetened condensed milk on top of the chocolate. Heat in the microwave on high for 1 minute. Let sit for 1 minute and stir.
3. Repeat again and a third time only if necessary. The mixture should combine fully and be melted.
4. Pour on top of the fudge frosting and carefully smooth it out. Place back in the refrigerator until ready to serve to let the frosting set. Enjoy!

CAN I USE A BOXED BROWNIE MIX?

You can use a boxed mix if you like. We love the flavor of these homemade ones, but if you want to get these brownies done faster a boxed mix will work.

You can use your favorite brownie mix, our go-to would be the fudge brownie mix so you are able to get the same texture as you would if you made these homemade.

DO I HAVE TO USE OREOS?

Sometimes it’s hard to find mint Oreos so you could pretty much use any mint cookie that you’d like. Thin mints work great and I know that they have an off-brand of those as well.

If all else fails you can use regular Oreos for this, you just will not get that extra mint layer that we are going for with his Mint Brownie Recipe.

HOW TO STORE:

Since we are using ganache type frosting it is best that these be stored in the refrigerator so the frosting does not melt.

Store in the container wrapped tightly in foil or plastic wrap and they should last 3-4 days.

These Mint Brownies can also be frozen but I recommend to freeze the brownies without the frostings and then whip up the frostings when you are ready to eat them.

Defrost in the refrigerator overnight, or you can leave them on the countertop to defrost as well depending on how quickly you are wanting to serve.

They should last in the freezer for about a month stored in the pan tightly wrapped in tinfoil or plastic wrap.

TIPS AND TRICKS:

• Make sure you use unsweetened cocoa powder and not dutch process.
• We like to use high-quality chocolate chips for this recipe.
• Different types of mint cookies can be found at different grocers, you don’t need the Oreos.
• These can be frozen, see my storage tips above!
• These need to be refrigerated as well because you don’t want the frosting to melt off.
• Make sure your brownies are fully cooled before you frost them.
• If you want you can use a boxed brownie mix.

Looking for that perfectly sinful brownie that fills you up and is absolutely mouthwatering? Then you need to make these Mint Brownies!

If you like this recipe you might also like:

• White Chocolate Truffle Stuffed Brownies
• Pumpkin Spice Latte Cheesecake Brownies
• Pecan Pie Brownie Bombs

If you’ve tried these MINT BROWNIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

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Mint Brownies

5 from 3 votes

Created by Dana at ThisSillyGirlsLife.com adapted from author Joanne Fluke

Course Dessert

Servings 24 small servings

These Mint Brownies are a sinful fudgy brownie stuffed with thin Oreo Mint cookies and topped with layers of mint frosting and more fudge!

Print Recipe

Pin Recipe

Prep Time 30 minutes mins

Cook Time 23 minutes mins

Total Time 1 hour hr 53 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 ½ cups all-purpose flour packed
• ▢ ¾ cup unsweetened cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup granulated sugar
• ▢ 1 cup brown sugar packed
• ▢ ¾ cup butter
• ▢ 6 ounces semi-sweet chocolate bar
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 3 large eggs
• ▢ 2 cups semi-sweet chocolate chips
• ▢ 24 mint oreo cookies

Mint frosting:

• ▢ ½ cup unsalted butter room temp
• ▢ 2 cups powdered sugar
• ▢ 2 Tablespoon milk
• ▢ 1 ¼ teaspoon peppermint extract
• ▢ green food coloring optional

Milk Chocolate Fudge Frosting:

• ▢ 2 Tablespoons butter
• ▢ 2 cups milk chocolate chips
• ▢ 14 ounces sweetened condensed milk

Instructions

• Preheat the oven to 350°F degrees. Line 9x13 baking pan with foil and spray with non-stick cooking spray or line with parchment paper.
• Place the flour, cocoa powder, baking soda, salt, and both sugars into the bowl of a stand mixer with the paddle attachment. Mix on low until combined.
• In a microwave-safe bowl, add in the butter and break up the semi-sweet chocolate bar, and place on top. Heat on High in the microwave for one minute and stir. Heat for an additional minute in the microwave, let sit for one minute and stir to combine. Repeat only if necessary, everything should be melted. Stir in the vanilla and let sit on the counter for 5 minutes to cool.
• While the mix is cooling, add the eggs to the mixer bowl with the dry ingredients one at a time. When all the eggs are added, beat on medium speed for two minutes. Turn the mixer down to low and slowly pour in the liquid mix, beat until fully incorporated but do not over mix.
• Add the chocolate chips and fold them into the brownie mix.
• Scoop half of the brownie mix into the pan and smooth it out with a spatula.
• Layer on the mint oreo cookies.
• Then top with remaining brownie batter, and smooth out.
• Bake for 20-23 minutes until the top is shiny and set, take it out of the oven, and let cool on a wire rack.

Mint Frosting:

• With a hand mixer, whip the butter on medium speed in a medium-sized bowl for 2 minutes. Add in the powdered sugar a little at a time until fully combined. Add in the milk and whip for an additional 2 minutes on high speed.
• Add in the peppermint extract and food coloring to the color you want. Whip one additional minute.
• Spread on the mint frosting once the brownies have cooled. Place in the refrigerator to set for one hour.

Milk Chocolate Fudge Frosting:

• Place the butter in the bottom of a microwave-safe bowl. Place the milk chocolate chips on top of the butter.
• Pour the sweetened condensed milk on top of the chocolate. Heat in the microwave on high for 1 minute. Let sit for 1 minute and stir.
• Repeat again and a third time only if necessary. The mixture should combine fully and be melted.
• Pour on top of the fudge frosting and carefully smooth it out. Place back in the refrigerator until ready to serve to let the frosting set. Enjoy!

Notes

1. Make sure you use unsweetened cocoa powder and not dutch process.
2. We like to use high quality chocolate chips for this recipe.
3. Different types of mint cookies can be found at different grocers, you don't need the oreos.
4. These can be frozen, see my storage tips above!
5. These need to be refrigerated as well because you don't want the frosting to melt off.
6. Make sure your brownies are fully cooled before you frost them.
7. If you want you can use a boxed brownie mix.

Nutrition

Calories: 551kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 232mg | Potassium: 306mg | Fiber: 4g | Sugar: 56g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 4mg

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