Oreo Mint Fudge Brownies
Prep time
Cook time
Total time
This is a Building on Recipes Project so be sure to have all of your recipes prepared in advance
Prepare a 9" X 13" pan with pan grease and parchment paper
Serves: 15 Brownies
  • All Purpose Flour 1 cup (130g)
  • Baking Powder 1½ teaspoon (7g)
  • Salt ¾ teaspoon (5g)
  • Semi Sweet Baking Chocolate Chopped 12oz (335g) (2 cups)
  • Butter unsalted 1 cup (226g)
  • Granulated Sugar 2 cups (400g)
  • Eggs 6 Large (300g)
  • Vanilla Extract 2 teaspoons (10ml)
  • ½ package Andes Mints
  • ½ Package Mint Oreos
  • ¼ Recipe Swiss Buttercream
  • 2 teaspoons Mint Extract (10ml)
  • ½ Recipe Ganache
  1. Combine the sugar, eggs and vanilla in a large bowl and whisk together vigorously to incorporate evenly.
  2. Meanwhile in a microwave safe bowl or over a double boiler melt the butter and the chocolate together, slowly, taking care not to scorch.
  3. In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
  4. Sift all the flour, salt & baking powder together together, set aside.
  5. Add the melted chocolate & butter mixture to the egg/sugar mixture and whisk to incorporate
  6. Add all of the dry ingredients at once and mix just until incorporated.
  7. Add roughly chopped Andes Mints if desired, then pour entire batter in prepared 9" X 13" pan and bake in preheated 350° F oven for 30-40 minutes or until a toothpick inserted into center produces a moist crumb.
  8. Meanwhile prepare the ganache and then the buttercream with the mint extract and green gel paste food color
  9. When brownie has completely cooled Ice with the buttercream
  10. Then add a layer of cooled but spreadable ganache
  11. Pile the chopped Oreos on top
Brownies can be stored at room temperature for up to 3 days

For longer storage in the refrigerator in an airtight container fro up to 1 week (they will go stale before they go bad)

Freeze form up to 2 months
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/oreo-mint-brownie-explosion/