Recipes
Mint Oreo Brownies
What a scrumptious surprise to bite into a brownie and find a chunk of chocolate mint cookie in the middle of it — yes, it could be gimmicky, but in this case it’s just good. The brownie base is dense and fudgy and rich with chocolate. (In other words, best-in-class.) We used Mint Oreo Thins, and broke them into quarters, so they add a hint of mint but not too big a hint. That chocolate cookie is delightful, and it’s pretty fun to see the brilliant green filling when you bite into the brownies.
A note for those who tend to hover over a tray of brownies wondering if they should take a corner or center piece: in the test kitchen, we’re always jockeying for the brownies in the middle of the pan, but the edges of this brownie are divine — a bit more crispy and chewy than the moist interior.
During the holidays, it’s fun to roll out sweets with a little seasonal flare. These brownies are perfect when you want that something extra, but you still want a brownie to be a brownie. They taste amazing with a big scoop of peppermint ice cream — or dunked in a cup of dark roast coffee. Several of us ate leftover mint brownies for breakfast, and they positively made our day.
Servings: 20
Ingredients
10 oz bittersweet chocolate, chopped
6 Tbsp unsalted butter, diced
½ cup vegetable oil
1 ½ tsp espresso powder
¾ cup granulated sugar
½ cup packed brown sugar
4 Gelson’s large eggs, plus 1 egg yolk
2 tsp vanilla extract
1 cup all-purpose flour
¾ tsp kosher salt
1 ½ cups Mint Oreo Thins, quartered
Directions
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Preheat the oven to 350º.
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In a double boiler over simmering water, melt the chocolate, butter, oil, and espresso powder. Stir the mixture frequently until the chocolate is melted and the mixture is smooth, about 7 minutes. Let the chocolate mixture cool.
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Line a baking pan measuring 13 x 9 inches with parchment paper, leaving a 1-inch overhang on the two long sides.
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In a large bowl, whisk together the chocolate mixture and sugars. Add the eggs and egg yolk, one at a time, whisking until just combined.
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Mix in the vanilla.
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Mix in the flour and salt until combined.
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Fold in the Oreo pieces.
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Pour the batter into the prepared pan. Bake for 23 to 25 minutes, or until a toothpick inserted comes out almost clean — a little bit of creamy batter on the toothpick is okay. Let the brownies cool for 15 minutes before serving.