Barth Bakery
Mar 12, 20203 min
Updated: Mar 31, 2022
With St. Patrick’s Day just around the corner, what’s more perfect than mint + chocolate?! Mint and chocolate are seriously a match made in flavor heaven. These ultimate brownies feature an incredibly dense, fudgy, and chewy brownie base stuffed with mint Oreos, topped with a layer of cool, creamy mint Oreo fudge, and finished with a layer of rich mint chocolate ganache. Full of deep chocolate goodness combined with the fresh flavor of mint, these decadent, melt-in-your-mouth brownies are amazingly irresistible.
6 oz bittersweet chocolate (60%), chopped
¾ cup unsalted butter, cubed
1¼ cup granulated sugar
3 large eggs, room temperature
2 tsp pure mint extract (not peppermint)
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder, sifted
½ tsp salt
16 Mint Oreo cookies
1 (14 oz) can sweetened condensed milk
24 oz white chocolate chips
1½ tsp pure mint extract
6-8 drops of green food coloring
16 Mint Oreos, roughly chopped
1 cup dark chocolate chips
¾ cup heavy cream
1 tsp pure mint extract
Preheat oven to 350°F. Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches overhanging on the sides and spray with non-stick spray. Set aside.
Place the chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Heat on medium-low, stirring constantly until the butter and chocolate are fully melted and combined, about 3-4 minutes.
Remove the bowl from the heat and immediately add the sugar, whisking until the sugar is dissolved and the mixture is smooth. Allow the mixture to cool for a few minutes before proceeding. (This is to prevent the eggs from curdling.)
Add the eggs and mint extract and slowly whisk until combined. Do not overmix. Add the flour, cocoa, and salt and stir with a rubber spatula until incorporated.
Pour half of the batter into the prepared pan and place a layer of Oreos on top. Pour the rest of the batter on top of the Oreos and spread into an even layer ensuring the Oreos are completely covered. Bake for 25-30 minutes, or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
Add the sweetened condensed milk and white chocolate chips to a medium bowl over a saucepan of simmering water. Heat on medium-low, stirring constantly until the chocolate is fully melted and the mixture is combined and smooth. Remove from the heat and stir in the mint extract and green food coloring. Then gently fold in the chopped Oreos.
Spread over the cooled brownies and place in the refrigerator to set, about 2 hours.
In a microwave safe bowl, add the chocolate chips, heavy whipping cream, and mint extract. Microwave in 30 second intervals for about 1 minute until melted. Stir slowly until the mixture comes together to form a thick, smooth ganache.
Pour the ganache over the fudge and spread into an even layer. Return to the refrigerator to set for at least 30 minutes.
Once set, lift the brownies out of the pan and slice into squares. Enjoy!