Andes Mint Oreo Brownies
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.
Servings: 16
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!
Notes
See blog for dietary substitutions on dairy and gluten.