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C. Motter Cindy

Triple Layer Fudgy Mint Oreo Brownies

Indulge in these decadent triple layer brownies featuring a fudgy chocolate base, creamy mint Oreo filling, and rich chocolate ganache for an unforgettable dessert experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudgy Brownie Layer
  • 1 cup unsalted butter, melted 2 sticks
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Mint Oreo Cream Layer
  • 1/2 cup unsalted butter, softened 1 stick
  • 2 cups powdered sugar
  • 2 tbsp milk or heavy cream
  • 1 tsp peppermint extract not mint extract
  • 4-5 drops green food coloring optional, for color
  • 1 cup coarsely chopped Oreo cookies about 10 cookies
For the Chocolate Ganache Topping
  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy cream

Equipment

  • 9x13 inch baking pan
  • - Mixing bowls
  • electric mixer,
  • - Spatula
  • Offset Spatula
  • sharp knife,
  • heatproof bowl

Method
 

Part 1: Making the Fudgy Brownie Base
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving overhang on sides.
  2. In a large mixing bowl, combine melted butter and granulated sugar. Whisk until well combined. Add eggs one at a time, whisking after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet, mixing until just combined.
  4. Pour batter into pan and spread evenly. Bake for 25-30 minutes until a toothpick inserted in the center has moist crumbs. Cool completely in pan, about 1-2 hours.
Part 2: Creating the Creamy Mint Oreo Layer
  1. While brownies cool, beat softened butter with electric mixer until light and fluffy, about 2 minutes.
  2. Gradually add powdered sugar, mixing on low. Add milk and peppermint extract. Beat on medium-high for 2-3 minutes until creamy. Add green food coloring if desired.
  3. Fold in chopped Oreo cookies. Spread evenly over cooled brownie base. Refrigerate for 30-60 minutes to set.
Part 3: Finishing with Chocolate Ganache
  1. Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering.
  2. Pour hot cream over chocolate, let sit 5 minutes. Whisk until smooth.
  3. Cool ganache slightly, then pour over chilled mint layer. Spread evenly. Refrigerate for 2-3 hours until firm.
  4. For clean slices, use a hot knife dipped in water, wiping between cuts.

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 4gFat: 18g

Notes

Store in refrigerator for up to 5 days or freeze for up to 3 months. Serve chilled or slightly warmed. For ultra fudgy texture, avoid overbaking. Adjust mint flavor to taste.
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