Bars and Brownies

Oreo Mint Crunch Brownies

I think it’s been a while since we’ve had a round of ‘everybody laugh at how weird/silly Izy is’, and of course, those moments never stop happening. Should we have a story? Yeah it’s story time (although, this is a pretty short one).

So one night, I was just about to go to bed, and I wanted a nice warm drink. I boiled the kettle while considering my options: Tea, green tea, Jasmine Tea (which btw, I find pretty much like drinking rainbows and smiles – it’s a beautiful experience, you should try it). I decided I would go down the ‘hot juice’ route; it sounds really weird, but apple and blackcurrant squash + hot water is amaze.


(Yes. Yes, I am Sixteen. But sometimes, a girl needs some nostalgic artificial fruit flavourings, okay..)

Kettle boiled, perfect ratio of squash to water mixed, mug picked up.

Sip taken.

…(I’ll just emphasise that). SIP TAKEN.

…still don’t get me? a mouthful of BOILING HOT fruity-water taken.

Then a freaking reflex reaction which led to me spilling said boiling beverage onto my mug-holding hand. Oh no, oh no no no no no.


Needless to say, I burnt my whole mouth. Not fun when you’re an obvious foodie – a large amount of this love of food stemming from being able to taste things.

aaaand that was pretty unrelated to these brownies apart from the fact that even if you didn’t have tastebuds, they are so delicious that you would crave them, just by looking at them.

They’re fantasico and you should make them because, as the friend I made them for said,

“The world needs to know about these brownies Izy. The world needs to know.”

Enough said.

Oreo Mint Crunch Brownies

4 oz (110g) bitter sweet chocolate (70% cocoa solids) or semi sweet chocolate
1/2 cup (110g / 1 stick) unsalted butter
1/4 tsp salt
1 tsp vanilla extract
2 eggs
1 1/4 cups (250g) sugar
1/2 cup (65g) flour

16 oreos

Mint Chocolate Drizzle

1/3 cup (5 tbsp) semi sweet chocolate chips
1/4 tsp peppermint extract


In a medium saucepan, melt the butter and chocolate together while stirring to prevent the chocolate from burning. Stir in the vanilla and salt.

Let the mixture cool for a few minutes while you preheat your oven to 400 degrees F (200 degrees C) and lightly butter an 8″ square pan.

To the chocolate mixture, add the sugar and stir together well. Crack in the eggs one at a time, beating in quickly after each addition until really well mixed.

Stir in the flour.

Pour 2/3 of the batter into the tin, and spread so it coats the bottom of the pan.  Arrange 12 oreos evenly over the surface of the batter, pushing them down a little, to slightly submerge them. Cover the oreos with the remaining batter. Try to smooth the whole thing out a little by spreading the batter around or pushing the oreos down a little more if they start to float around. Bake for 20 minutes.

This step is optional but I really really really advise it!!: As soon as the brownies have baked, take the pan out of the oven and shove into the freezer on top of a tea-towel (and make sure the edges of the hot pan aren’t touching anything plastic) or 1/3-fill a basin with cold water and ice, and put the brownie tray into the basin as soon as you take it out the oven, making sure you don’t let the water get into the pan.

Let the brownies cool completely, then cut into 12 or 16 pieces.

Crush up the remaining oreos (I used the zip-lock bag and rolling pin method) and sprinkle over the individual brownies. Melt together the chocolate and peppermint extract and drizzle over the brownies*, letting it drip down the edges a bit to secure the oreo crumble to the brownie. Let cool and set.


*I  like to let the chocolate cool a bit, pour it into a small plastic sandwich bag then cut a very small amount of one corner of the bag off. It’s perfect for drizzling it a neatly as possible over the brownies.

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  • Shumaila September 26, 2012 at 6:55 am

    Thanks for letting the world know! These look insanely delicious!

    • Izy September 29, 2012 at 11:47 am

      haha, no prob, thanks 🙂

  • September 26, 2012 at 6:58 am

    Wooooow! All my favorite flavors packed into one place!

  • Heidi @ Bits of Sunshine October 8, 2012 at 8:52 am

    These look amazing! Choc mint is my fav combo!

  • Cam Dillard March 24, 2013 at 2:46 pm

    What happens to brownies if you do not cool on ice? I would like to serve warm with ice cream. They look wonderful. .

    • Izy March 24, 2013 at 6:57 pm

      they just aren’t as fudgey when they’re cooled if you don’t do the ice trick 🙂

  • DM June 15, 2013 at 6:03 pm

    Brownies are awful. They are way too sweet and gooey. You should make a Girardelhi brownie and add Oreos and mint instead of using this brownie recipe. 🙁

    • Izy June 15, 2013 at 6:09 pm

      well actually i like them that way, taste is a personal preference. If you know that you don’t like them that sweet you could have reduced the sugar in the recipe yourself. If you didn’t want them that gooey, you could have baked them for a longer amount of time. I don’t think that the Ghirardelli brownie mix is either a) tasty b) available in the UK or c) the type of brownie I Like. they taste like chemicals (I have tried them because I’d heard ‘rave’ reviews of them and brought a box back with me when I went the US. They taste EXACTLY like Betty Crocker brownies. Not worth it at all), they contain chemicals, and are so over processed that you might as well go and buy a brownie from the supermarket rather than making them at home.

  • Cherie October 3, 2013 at 7:28 pm

    Do you think these would be too overwhelmingly minty if mint oreos were used? If you don’t have mint oreos in the UK, I find them to be a pleasant mint:choc flavor ratio. These look amazing! I’m going to have to make them for my mint/choc-loving boyfriend.

    • Izy October 4, 2013 at 12:13 am

      I don’t think it’d be overwhelming – but if you think it is just reduce the amount of mint that you put into the chocolate drizzle and you’ll be fine!

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