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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.

Brownies

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

Baking

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!

These will last for 3-4+ days in the fridge or at room temperature
You can freeze these for 3+ months
You can use any flavour chocolate chip
You can use any flavour oreo you fancy
I used this 9″ square masterclass tin
I used this Dark Chocol
I used this Milk Chocolate
I used this cocoa powder
I use this baking parchment