Discover what you’ve been missing in your life with this Mint Oreo Brownies recipe – a crowd-pleaser at any large family gathering, BBQ, or potluck. Simple, minty, and irresistibly chocolaty.
Are you ready for a mouthwatering recipe that’s guaranteed to make you the star of any gathering? This Mint Oreo Brownies are not just an ordinary sweet treat, but a delicious symphony of flavors that blends chocolatey decadence with the refreshing hint of mint. The best part? This recipe yields a generous batch that’s perfect for family gatherings, BBQs, or potlucks. Yes, you read it right, a full cookie sheet of brownies, which means 48 scrumptious servings of heaven!
MINT OREO BROWNIES INGREDIENTS & SUPPLIES:
Before you roll up your sleeves and dive into baking, here’s what you’ll need:
For the Oreo Brownies:
- Softened butter
- White sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Cocoa powder
- Salt
- Mint Oreo Cookies (split some for the brownie batter and some for garnish)
Swiss Meringue Buttercream (SMBC) Mint Frosting:
- Large egg whites
- Granulated sugar
- Salt
- UNSALTED butter, room temperature
- Vanilla
- Mint extract or oil
- Green gel food coloring
Chocolate Ganache:
- Chocolate chips (milk or semi-sweet)
- Cream
Supplies:
- Whisk
- Hand or Stand Mixer – I highly recommend using a large stand mixer for the brownie batter due to how thick and large the batch is. A stand mixer is also helpful when making the frosting because it will be whipped for 8-10 minutes to achieve it’s light fluffy texture.
- Spatulas
- Baking Sheet – greased or lined with parchment paper
- Microwave safe bowl for ganache
Now that you’ve gathered all the ingredients and supplies, it’s time to get baking! But before we do that, here are a few tips and tricks that will make your mint Oreo brownie making as smooth as butter!
TIPS & TRICKS:
- Soften your butter beforehand for easier mixing. Note – the butter used for the frosting is best if slightly cooler than room temperature. To achieve this, place the room temperature butter in the fridge 20-30 minutes before adding to the mixing bowl.
- When making the SMBC frosting, make sure your bowl and whisk are clean and free from grease. Grease will inevitably make it impossible for air to be trapped to form the meringue.
- Crush the Oreos for the brownie batter, but don’t overdo it. You want to have nice chunks for a delightful crunch.
HOW TO MAKE MINT OREO BROWNIES:
Without further ado, here are the steps to create these delicious Mint Oreo Brownies:
For the Brownies:
- Preheat your oven to 350°F (175°C) and prepare your baking sheet – grease or line with parchment paper.
- In a large stand mixer, cream together the butter and both sugars until fluffy. 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, and salt; gradually mix into the creamed mixture only until incorporated.
- Crush (don’t pulverize) 15-16 of your Mint Oreos and fold them into the brownie batter.
- Spread the batter evenly in the prepared baking sheet.
- Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean. Allow the brownies to cool completely before frosting.
Swiss Meringue Buttercream Mint Frosting:
- While the brownies are baking, whisk together egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Make sure the bowl does not touch the simmering water.
- Heat the mixture, whisking frequently until it reaches 160°F (71°C) or until the sugar has completely dissolved. Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (70-75F), about 10-15 minutes. NOTE – Ensure your meringue mixing bowl is free of any grease. Presence of grease will inhibited the egg whites from whipping into stiff peaks.
- Reduce the speed to medium and add the (slightly chilled but still soft) butter, 1-2 tablespoons at a time. Allow each piece to be fully incorporated before adding the next piece, continue until all butter has been added.
- Whip for an additional 2-3 minutes to allow any lumps of butter to smooth and incorporate.
- Stir in vanilla and mint extract, then add the food coloring.
- Spread the frosting over the cooled brownies.
Chocolate Ganache:
- Place chocolate chips and cream in a microwave safe bowl. Next, heat the chips and cream for 60 seconds or until the cream is hot but not boiling.
- Let the hot cream and chocolate sit for a 1-2 minutes, then stir until smooth. This can take a minute or two. Eventually the cream and chocolate will be fully incorporated into each other.
- Pour and smooth over mint frosted brownies. Ganache should cover the entire top.
Garnish:
Split the remaining Mint Oreos (24 cookies) and place them on top of the brownies as a garnish.
Q&A
Do I have to include mint Oreos in the brownie batter?
No, but including them gives your brownies a fantastic minty twist. Feel free to substitute with classic Oreos or your preferred cookies.
What is Swiss Meringue Buttercream?
Swiss meringue buttercream is a type of frosting made by cooking egg whites and sugar into a meringue before adding butter. It is lighter, silkier, and less sweet than American buttercream.
What is the difference between Swiss meringue buttercream, American buttercream, French buttercream, and Italian meringue buttercream?
Swiss meringue buttercream involves heating the egg whites and sugar in a double boiler before whipping. It is airy and delightfully sweetened.
American buttercream is made by creaming butter and powdered sugar, it is much sweeter, denser and very easy to make. Some say American buttercream is too sweet especially if adding to a dessert, cookie or cake that is already sweet.
French buttercream uses egg yolks instead of whites, making it richer and creamier. It is more dense than a meringue-based buttercream but not as dense as an American buttercream. It’s also the least stable due to its higher fat content. It has a yellow hue but takes color gel beautifully.
Italian meringue buttercream involves boiling a sugar syrup and adding it to whipped egg whites before incorporating the butter. I would say it is the most stable of the four and less sweet especially compared to American buttercream.
OTHER RECIPES TO ENJOY:
There you have it! Mint Oreo Brownies that are as much a joy to make as they are to eat. Perfect for all occasions, these brownies are sure to impress anyone lucky enough to snag a peice (or two!). The next time you’re asked to bring dessert, surprise everyone with these deliciously minty, chocolatey treats.
I hope this recipe inspires you to try something new and enjoy the process of creating delicious treats. Remember, good food is all about the love and joy you put into making it. Happy baking!
FULL PRINTABLE MINT OREO BROWNIES RECIPE:
Mint Oreo Brownies
This Mint Oreo Brownies recipe will be a crowd-pleaser at any large family gathering or potluck. Simple, minty, and irresistibly chocolaty.
Ingredients
Oreo Brownies:
- 2 cups softened butter
- 3 cups white sugar
- 1 cup brown sugar
- 8 eggs
- 1 Tbsp vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp salt
- 20 oz Mint Oreo Cookies (family pack size, about 40 cookies split 16 for brownie batter and 24 for garnish)
Mint Swiss Meringue Buttercream Frosting:
- 6 large egg whites
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 1/2 cups UNSALTED butter, room temperature
- 2 tsp. vanilla
- 1-2 tsp mint extract or oil
- 2-4 drops green gel food coloring
Chocolate Ganache:
- 12 oz chocolate chips (milk or semi-sweet)
- 4 oz cream, 1/2 cup
Instructions
Brownies:
- Preheat your oven to 350°F (175°C) and prepare your baking sheet - grease or line with parchment paper.
- In a large stand mixer, cream together the butter and both sugars until fluffy. 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, and salt; gradually mix into the creamed mixture only until incorporated.
- Crush (don't pulverize) 15-16 of your Mint Oreos and fold them into the brownie batter.
- Spread the batter evenly in the prepared baking sheet.
- Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean. Allow the brownies to cool completely before frosting.
Mint Frosting:
- While the brownies are baking, whisk together egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Make sure the bowl does not touch the simmering water.
- Heat the mixture, whisking frequently until it reaches 160°F (71°C) or until the sugar has completely dissolved. Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (70-75F), about 10-15 minutes. NOTE - Ensure your meringue mixing bowl is free of any grease. Presence of grease will inhibited the egg whites from whipping into stiff peaks.
- Reduce the speed to medium and add the (slightly chilled but still soft) butter, 1-2 tablespoons at a time. Allow each piece to be fully incorporated before adding the next piece, continue until all butter has been added.
- Whip for an additional 2-3 minutes to allow any lumps of butter to smooth and incorporate.
- Stir in vanilla and mint extract, then add the food coloring.
- Spread the frosting over the cooled brownies.
Chocolate Ganache:
- Place chocolate chips and cream in a microwave safe bowl. Next, heat the chips and cream for 60 seconds or until the cream is hot but not boiling.
- Let the hot cream and chocolate sit for a 1-2 minutes, then stir until smooth. This can take a minute or two. Eventually the cream and chocolate will be fully incorporated into each other.
- Pour and smooth over mint frosted brownies. Ganache should cover the entire top.
Garnish:
Split the remaining Mint Oreos (24 cookies) and place them on top of the brownies as a garnish.
Notes
- Soften your butter beforehand for easier mixing. Note - the butter used for the frosting is best if slightly cooler than room temperature. To achieve this, place the room temperature butter in the fridge 10-20 minutes before adding to the mixing bowl.
- When making the SMBC frosting, make sure your bowl and whisk are clean and free from grease. Grease will inevitably make it impossible for air to be trapped to form the meringue.
- Crush the Oreos for the brownie batter, but don't overdo it. You want to have nice chunks for a delightful crunch.
- If you buy the smaller pack of Mint Oreos, don't fret. Crush 15-20 Oreos and put in batter than with the remaining 10-15 crush or split into 1/4 pieces to place on top as garnish.
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