If you love the Thin Mint Girl Scout cookies (and really, who doesn’t?) you will be happy to know that these brownies, although not thin, will appease that craving all of the months of the year when GS cookies are unavailable.
The brownies are thick and meltingly rich with intense chocolate flavor and random chunks of Oreo Mint cookies. THEN a layer of bittersweet ganache is poured over, followed by a sprinkling of more Mint Oreos. The cookie in the batter become chewy blasts of mint while the cookies on the top add that necessary crunch… and chocolate holds it all together.
You can certainly adjust the amount of Oreos that you add. I think that I used a package but I also think that there was some swiping of the ingredients when my back was turned. When you fold the Oreos into the batter don’t over mix – it will make the Oreos soggy.
The ingredients go together very fast, in one bowl, and are easy to mix because the butter is melted.
Make these for St. Patrick’s Day, the green Oreo filling is pretty enough for a special meal…or make them for a late night snack attack, it doesn’t matter as long as you make them! The recipe cites 24 brownies. Basically it makes a 13 x 9 inch pan full. Some of you will call that one serving while others may get 36 out of it. These are very rich and require milk or hot coffee to maintain the equilibrium. Trust me on this.
A hint about these brownies. They are moist and sticky but the trick is in NOT overcooking them. You take them out of the oven just a tiny bit underdone and allow them to cool completely. If you try to serve them too warm they won’t hold together…but that can be good, too.
You can leave the ganache off of the brownie if you wish. I can’t imagine anyone wanting to do that…but you could...if you really wanted wanted to.
Recipe: Mint Oreo Brownies
Summary: rich brownies with the taste of Thin Mint Girl Scout cookies
- 1 1/2 c unsalted butter-melted
- 3 c sugar
- 4 eggs
- 1 1/2 tsp vanilla
- 1 1/2 c flour
- 1 c cocoa (the darkest you can find…do not substitute baking chocolate,. I use Hershey’s Special Dark)
- 1/4 tsp salt
- 1 package chocolate mint Oreos
- 12 oz bittersweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Cream sugar, and melted butter until smooth.
- Add eggs one at a time – beat well.
- Add vanilla.
- Stir in dry ingredients.
- Fold in broken Oreos, reserving about 3/4 cup.
- Spread into a greased 9 inch pan.
- Bake at 350 for 30 minutes. Leave slightly under done.
- Let cool.
- Heat the cream up to just under a boil.
- Add the chocolate chips and butter; stir until smooth.
- Pour the ganache over the cooled brownies and sprinkle with remaining Oreos.
Putting the finished brownies in the refrigerator for 30 minutes will set the ganache and make the brownies less messy.
Use whatever type of sandwich cookie you prefer: peanut butter, regular Oreos, etc.
Cooking time (duration): 30
Number of servings (yield): 24
Meal type: dessert
Culinary tradition: USA (General)
Fat 22.2 (saturated fat 13.0)
image: marye audet