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.
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
Preheat the oven to 350º.
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.
Line a baking pan measuring 13 x 9 inches with parchment paper, leaving a 1-inch overhang on the two long sides.
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.
Mix in the vanilla.
Mix in the flour and salt until combined.
Fold in the Oreo pieces.
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.