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Super chocolatey, fudgy mint oreo brownies with a thick mint flavoured chocolate brownie, stuffed with oreos and chocolate chips.

When three of my favourite things join together, you get one of the best bakes ever. Brownies, mint chocolate, and oreos are a combination to win all combinations and I know you are all going to adore these as well. 

Oreo bakes

Oreos are such an iconic biscuit, and I know they are great on their own, but when you add them into things they level up even more. Like in my oreo cookie bars, they are just utterly delicious. I adore adding oreos to EVERYTHING. 

My oreo cheesecake, oreo nyc cookies, oreo drip cake… the oreo bakes are endless. However, these mint oreo brownies are levelling up bakes even more than normal.  Even if you aren’t normally a fan of oreos themselves or think they are a bit blah, baking them into something wins. 

Mint chocolate

I decided to make these mint chocolate flavoured back when it was much easier to buy mint oreos in the uk. Now, again, these are hard to get so I decided to swap up the recipe to feature a lovely peppermint extract, regular oreos, and chocolate chips.

You can of course use a mint flavoured chocolate, which would be utterly scrumptious. I have tried these so many different ways and again the combination of flavours wins by far.   


These brownies are truly irresistible and utterly delicious – seriously – this is my go to recipe for brownies, I have never found one more successful than this one, and that’s saying something! They are full of chocolate, gooey, and minty Oreoey goodness – but I always think Oreos are a winner in general anyway, especially on social media, you guys love them!

I based this recipe around my go-to recipe for brownies which I have posted a few variations of – including my  Kinder Bueno Brownies, Millionaires Brownies, Honeycomb Crunchie Brownies, and my Chocolate Orange Brownies.

Brownie recipe

  • Chocolate – for the base of a brownie mix, I always use dark chocolate. I like 70%+ in cocoa content because it’s more consistent in the baking and creates a better base for the mixture. 
  • Butter – you can use either baking spread or actual butter for a brownie mixture
  • Eggs – I use three medium eggs in total. Three large should also be fine. 
  • Sugar – caster sugar, light brown soft sugar, golden caster sugar etc… they all work well. 
  • Flour – plain flour is the best for this, you want to avoid using any raising agent otherwise you’ll get an odd cake texture. 
  • Cocoa powder – I use a strong cocoa powder for the best flavour


When baking brownies you really do need to keep an eye on the recipe and method. Lots of people can struggle baking brownies, and usually it’s for simple reasons. 

Always stick to the dark chocolate in the base of the recipe. Melt this with the butter and leave it to cool. I whip the eggs and sugar until doubled in volume and the mixture leaves a trail with the whisk. Then, you must CAREFULLY fold the rest of the ingredients in. Don’t use a mixer for this bit, it will deflate all the air immediately. 

Pour into the lined tin, and bake until you have a small wobble in the middle of the tin. Leave them to cool fully in the tin, and then for the perfect brownie you can set them in the fridge for a few hours minimum to get the perfect fudge texture you are after. 

Tips & Tricks 

I always believe that brownies are an all round winner even if you don’t like chocolate THAT much – you could make any variation you like! Or even try one of my Blondie recipes!

Mint Oreo Brownies

Super chocolatey, fudgy mint oreo brownies with a thick mint flavoured chocolate brownie, stuffed with oreos and chocolate chips.
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: mint, Oreo
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 16 brownies
Author: Jane's Patisserie


  • 195 g unsalted butter/baking spread
  • 195 g dark chocolate
  • 4 medium eggs
  • 275 g caster sugar
  • 90 g plain flour
  • 35 g cocoa powder
  • 1 tsp peppermint extract
  • 150 g milk chocolate chips
  • 300 g Oreos (chopped)


  • Preheat your oven to 180ºC/160ºC fan and line a 9″ square baking tray with parchment paper.
  • Melt together the unsalted butter and dark chocolate in a bowl and leave to cool
  • Whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount
  • Pour in the cooled dark chocolate and unsalted butter mix over eggs and fold together carefully
  • Add the flour, cocoa powder and mint extract and fold in again
  • Once combined well, fold through the milk chocolate chips and oreos
  • Pour evenly into the prepared tin and bake in the oven for 25-30 minutes
  • Once baked, leave to cool in the tin completely for at least 2 hours, or overnight in the fridge. Enjoy!



Find my other recipes on my Recipes Page!

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  1. Kelly on October 28, 2022 at 5:26 pm

    If someone was to have not read the instructions very carefully 🫣 and had used an 8×8 pan, how much longer should they bake the brownies for, please?! Thank you!

  2. natalie on October 19, 2022 at 10:46 pm

    Hi Jane can you leave out the peppermint if you want to use original Oreo’s? Xx

    • Jane's Patisserie on October 21, 2022 at 10:15 am

      Yes absolutely, this should be fine! Enjoy! x

  3. AL on April 6, 2021 at 6:43 pm

    Hi could I use an 8×8 square tin for this recipe? If so would baking times be relatively similar? Thank you

    • Jane's Patisserie on April 6, 2021 at 8:31 pm

      For best results you need to use the tin provided as the baking times can be quite different due to the depth change! x

  4. Yasmin on April 2, 2021 at 10:12 am

    Hi Jane, could you use mint aeros instead of the oreos? x

  5. Amber on March 22, 2021 at 11:05 am

    Hi Jane

    I made this and it came you lovely! Only thing was the Oreos in the batter evaporated- do you know why this would happen?
    Thanks x

    • Jane's Patisserie on March 22, 2021 at 3:50 pm

      I don’t know how that happened unless they were really small!

  6. Rups on March 15, 2021 at 8:03 pm

    Hi Jane,
    First of all I just want to say thank you, because you’re blog has reignited my passion for baking from the past year ago.
    I have baked these brownies & the biscoff brownies, and what I noticed was, both the biscuits that i added to the batter had evaporated. When I cut through the brownies once cooled down you couldn’t see any biscuits. Although they tasted amazing there wasn’t much of the biscuit flavour, if you know what I mean?
    I followed the recipe to a tee, and I also have an oven thermometer so I know I cooked them at the right temperature.
    Do you know why this happened or what I might have done something wrong? Or any suggestions, because I would love to make them again x

  7. Kerry Tams on January 30, 2021 at 10:47 am

    I have made these and oh my they are so delicious. I am just wondering if these can be frozen xx

  8. Michelle on July 30, 2020 at 2:50 pm

    Hi Jane, LOVE your recipes! I couldn’t find the mint essence anywhere in the shops. Will it matter if I leave this out? Thanks in advance x

    • Jane's Patisserie on July 30, 2020 at 3:41 pm

      Yeah it’ll be fine without – just slightly less minty!! x

  9. Hilary Davies on June 9, 2020 at 2:20 pm

    Hi, love your recipes. Do you ever double the quantity, if so which tin is best to use for the brownies. Thanks!

    • Jane's Patisserie on June 9, 2020 at 2:35 pm

      Hey! For double, I would personally bake into two 9″ tins. You can use a 9×13″ tin for 1.5x the recipe – but I just think too big a tin would mean a raw middle and over baked outsides! x

    • Kiran Devi on September 11, 2021 at 9:57 am

      How many eggs would you use to make half a batch please?

  10. Candy Cane Brownies! - Jane's Patisserie on April 1, 2018 at 10:51 am

    […] cane sprinkles, other sprinkles, and some mint extract in the brownies themselves. I’ve got Mint Oreo Brownies and Mint Aero Brownies already on my blog, but as they are green minty colour themed, I felt […]

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