Loaded with mint candies and plenty of chocolate sandwich cookies, these Andes Mint Oreo Brownies are totally decadent + a chocolate mint lovers dream come true.
I love a good fudgy brownie. These Andes Mint Oreo Brownies start with an Oreo base, and then a rich chocolate brownie batter is weaved in. Andes mint cookie crunch thins are the next layer, and then more brownie batter + candy & cookie toppers finalize this creation. It’s an absolutely luscious brownie from start to finish, and I just know that you’re going to adore it.
What you’ll need to make these Andes Mint Oreo Brownies:
Salted Butter
Milk Chocolate Chips
Unsweetened Cocoa Powder (I love this Schaffen Berger one)
Granulated Sugar
Large Eggs
Pure Vanilla Extract
All Purpose Flour
Andes Mint Cookie Crunch Thins
Oreo Cookies (or alternative chocolate sandwich cookies)
The Brownie Batter
This glorious brownie batter is made of two types of chocolate: milk chocolate chips plus unsweetened cocoa powder. Now you can use semi sweet chocolate chips, or even dark chocolate chips if you have them on hand, just know that they will alter the richness and sweetness a bit in your final product. Milk chocolate contains more sugar than semi sweet or dark, and therefore will sweeten the batter more than the other chips. If you do want to use semi sweet or dark, simply add an additional tablespoon of granulated sugar to the batter and proceed as directed.
To the warm melted butter you will add your chocolate chips. The chips will begin melting almost immediately, so whisk until a smooth mixture results. Add in your granulated sugar, and give it another good whisk. Add your eggs and your vanilla, and whisk again until fully combined. Now it’s time to add the dry ingredients: the unsweetened cocoa powder and the all purpose flour. This recipe is easily made gluten-free and dairy free with the substitutions I list below, and you will absolutely not be able to tell a difference!
Spray an 8 x 8 baking dish with nonstick cooking spray, and line the pan with parchment paper. Placed 16 Oreos in the bottom of the baking pan, and then pour half of the brownie batter over the Oreos. Gently spread to fully cover the cookies. Add your Andes mints on top of that layer of brownie batter, and finished with the remaining brownie batter plus more crushed Oreos and Andes mints as toppers. Bake the brownies at 350° for 35 to 40 minutes, or until a toothpick comes out clean. Allow them to cool for about 30 minutes, and they will completely set up in the middle once they are totally cooled. Store any leftovers in an airtight container at room temperature for 3 to 5 days, and you should be able to get 16 decent size brownies out of this batch.
The Fillings + Toppings
I used Oreo Double Stuff cookies and the Andes Mint Cookie Crunch Thins in these brownies. It gave them a nice mint flavor without being too overpowering. You can also use the regular Andes Creme de Menthe Chocolate Thins if you prefer those or are unable to find the cookie thins.
If you are mint crazy {like yours truly} and want to up the mint ante, sub in these Mint Oreo Cookies for the regular ones and add a teaspoon of pure mint extract to the brownie batter. The mint will pop strongly and you will have a true mint lovers brownie dream!
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Oreos are naturally vegan, but to ensure that this dessert is gluten free, opt for these Gluten Free Oreos in place of the others {they are even double stuff!}.
If you loved these Andes Mint Oreo Brownies I’d be so grateful for you to leave a 5 star rating + review!
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy.
Happy Baking!
XO,
Heather
PS- be sure to try my Brownie Pizza with Chocolate Buttercream if you love decadent chocolate brownie desserts!
Andes Mint Oreo Brownies
Ingredients
- ¾ Cup Salted Butter, melted
- ¾ Cup Milk Chocolate Chips
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Pure Vanilla Extract
- ¾ Cup Unsweetened Cocoa Powder
- ¾ Cup All Purpose Flour
- 1 4.67 Ounce Pack of Andes Mint Cookie Crunch Thins
- 22 Oreo Cookies {16 for the base and the rest for the topping}
Instructions
- Spray an 8x8 baking pan with nonstick spray and line it with parchment paper.
- Combine the melted butter and chocolate chips in a medium sized bowl. Whisk until smooth and no chips remain. Add sugar and mix well. Add eggs and vanilla, mixing until smooth.
- Add your dry ingredients: the flour and cocoa powder and mix until fully combined and no powder remains.
- Line your baking dish with 16 Oreo cookies. Pour half of the brownie batter over the Oreos, and gently spread it out to fully cover the cookies.
- Line the top of the brownie batter with Andes mint thins, and then add the remainder of the brownie batter. Spread it out so it fully covers the Andes mints.
- Crumble the remaining Oreos and mint thins, and top the brownies with them.
- Bake at 350° for 35-40 minutes. Remove from oven and allow to cool for 30 minutes. The brownies will fully set up in the middle when they are cool.
- Serves 16. Store in an airtight container at room temperature for three to five days. Enjoy!
Leave a Comment