These mint swirl brownies remind me of my favorite Girl Scout cookie – Thin Mints! The combination of mint and chocolate is my idea of heaven! The cookie pieces add a nice crunch to the brownies. These brownies make a fun treat to bring to a book club or potluck. I line the baking dish with aluminum foil and spray with oil – this makes it so easy to remove the brownies from the pan.
Mint Swirl Brownies
These chocolate, Oreo and mint brownies are a heavenly combination!
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Servings: 12 servings
Ingredients
- 1/2 cup butter - melted
- 1/2 cup sugar
- 1/2 cup brown sugar - packed
- 1/2 cup baking cocoa
- 2 eggs
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 12 creme-filled chocolate sandwich Oreo cookies - crushed
- 20 oz. (2 bags) Andes (mint chocolate) baking chips
Instructions
- Line the bottom and sides of a 11 x 7 inch baking dish with aluminum foil, leaving a slight overhang.
- Coat the aluminum foil with a non-stick cooking spray.
- Preheat oven to 350 degrees Fahrenheit.
- Combine butter, sugars, and cocoa in a large mixing bowl until well blended.
- Add eggs one at a time, and beat well after each addition.
- Combine flour and baking powder; Add to cocoa mixture.
- Stir in vanilla and crushed cookies.
- Pour mixture into baking dish.
- Bake for 25 to 30 minutes or until toothpick inserted near center comes out with moist crumbs. Do not over bake.
- Immediately pour baking chips evenly over top of brownies.
- Drag a toothpick in parallel lines over the mint frosting, to create a swirl pattern.
Notes
If you have trouble finding Andes Mint Chocolate baking chips, you can substitute chopped Andes mints or mint chocolate bars.
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