Fudgy Mint Chocolate Brookies



Fudgy Mint Chocolate Brookies



Chocolate and mint are a match made in holiday baking heaven. Especially when the result is a brookie: Part rich, fudgy brownie with chewy edges; part soft and chewy chocolate cookie. They’re soft, moist, dense, with zero cakeiness. There’s an abundance of Cool Mint Oreo Cookie chunks in every bite, adding texture and are a great crunchy contrast to the fudgy, smooth brookies. The recipe is a no-hassle , no-fuss, no mixer required, one-bowl recipe that goes from pantry to oven in 5 minutes, perfect for last minute dessert needs or anytime you need an easy-to-make yet impressive-tasting dessert. Be extra careful when adding the peppermint extract not to over-do it and read blog post text.


1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
2 tablespoons brewed coffee, any temperature, optional but recommended (leftover from the morning brew is fine)
1 tablespoon vanilla extract
1/2 teaspoon peppermint extract or mint extract (do not use peppermint oil)
1/2 cup unsweetened natural cocoa powder (Dutch-process may be substituted)
1/2 cup all-purpose flour
25 Mint Oreos, each quartered; divided use (another variety of chocolate sandwich cookies may be substituted such as classic Oreos or storebrand sandwich cookies, noting bars won’t taste as minty without using mint cookies)




  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with PAM Cooking Spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, coffee (does not make the bars taste like coffee and enhances the chocolate flavor), vanilla, peppermint extract (be very careful not to over-add or your bars will taste like mouthwash), and whisk until smooth.
  4. Whisk in the cocoa powder. It could take several minutes of vigorous whisking if your cocoa powder is lumpy.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Using a sharp knife, quarter 20 Oreos on a cutting board and stir them into the batter.
  7. Turn batter out into prepared pan, trying your best to evenly disperse the Oreos within the batter. Smooth the top lightly with a spatula.
  8. Using a sharp knife, quarter remaining 5 Oreos and place them onto the top of the batter, dispersed evenly. Push them down with your fingertip just far enough into the batter so it touches them, but do not submerge; you want to see them for a visual pop.
  9. Bake for about 28 to 30 minutes, or until done. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. At 28 minutes (shown in photos), the bars are very soft and fudgy; if you like firmer and dryer bars, bake for a few minutes longer. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
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