Oreo Mint Brownie Explosion



Holy Wow batman! Incredible!

Chocolate and Mint is one of my favorite combos, but the combination of these 3 recipes to make Oreo Mint Brownie and yeah don’t forget the explosion part!

So Sinful ~ and so worth it!

I had a package of Andes Mints in my pantry and this is where the idea came from originally.

But then when I got a hold of Mint Oreos, well it was game on!

My fudge brownie recipe just got hijacked by the mint train!

Andes Mints folded into the batter, Mint Buttercream Layer (green of course) and a final icing of chocolate ganache.

Chopped Mint Oreos piled high~ and you my friend will be as happy as I am right now (yes I am eating them as I type!)

The Andes Mints candy part in the brownie batter is optional,  you can actually use whatever substitution you like.

After 8 Mints? junior Mints? More chopped Oreos? Girl Scout Thin Mints?

Run with it! Make it your own~ but be sure to let me know all about it!

I get so excited talking desserts! And Building on Recipes in my FAV topic!

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


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  1. Im a little confused on what extract to use…is it peppermint or spearmint that you use?
    These look like the bomb! Thank you for such a yummy treat.

  2. I too love chocolate and mint. I make a fudgy brownie, actually the old recipe on Baker’s square chocolate from years ago but I use a whole cup of nuts, then when I take it out of the oven, I pour a whole bag of Andes crushed mints (usually only found at holiday times) evenly over the top. I leave it that way to cool as I like the textured look , but you can spread them if you want after they melt a little to make it swirl. Usually, I put your fudgy frosting recipe on top but when they have those crushed Andes, I can’ resist the brownies with the mint combo.
    Love your recipes Gretchen, and this one looks fabulous. I am excited to try it.

  3. Should I still put the vanilla extract in the mint buttercream when I am making it?
    What can I use instead of andes mints?

  4. Do you use mint flavoring or peppermint flavoring? Thanks and I can’t wait to try this brownie recipe and the Thin Mints Cake recipe. Recipe says mint flavoring but I think the bottle is peppermint. Or maybe it doesn’t make any difference. Thank you for a great website. I love it.

  5. Just dropping by to say I did it with After eight mint, and ended up awesome.

    Also, for the first time I substituted the chocolate by cocoa+sugar+butter, as you explained (since I had no more chocolate), and it is a bit different in texture (thicker but still gooey), but also extremely good and yummy.

    Thanks for the tips!

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