Yield: 12 brownies
Mint Brownies
Rich, fudgy chocolate brownies are baked with a layer of mint Oreo cookies and then topped with Andes Mints and more chopped Mint Oreos!
Ingredients
- 1 (18 oz) box brownie mix, plus ingredients to prepare brownies according to package (or 1 batch homemade brownies)
- 1 (15.25 oz) package Mint Oreos, divided
- 2 (4.67 oz) package Andes Mints, (56 mints), unwrapped
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Instructions
- Grease a 9-inch square pan with butter (or line baking pan with parchment paper). Line the bottom of the pan with mint Oreos in an even layer. Chop the remaining leftover Oreos and set aside.
- Prepare brownie batter according to directions on package. Pour brownie batter on top of oreos and bake until done. Do not over bake. The brownies are done when a toothpick comes out with just a few moist crumbs.
- Immediately add the andes mints on top. Let sit for a few minutes, then spread in an even layer. If they are not spreadable, return brownies to the oven for 2 minutes to melt a little, then try spreading again.
- Sprinkle the chopped mint oreos over the top of the andes mint layer. Let brownies cool completely, about an hour. Slice and serve or store in an airtight container for up to 5 days.
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Notes
Store: Transfer cooled brownies to an airtight container and store at room temperature for up to 5 days.
Freeze: Individually wrapping each brownie tightly with plastic wrap or foil. Then transfer them to a zip-top freezer-safe bag and freeze for up to 3 months. For best results, let brownies defrost at room temperature before enjoying!
Video
Nutrition
Serving: 1 brownie, Calories: 453kcal, Carbohydrates: 70g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Sodium: 274mg, Potassium: 84mg, Fiber: 2g, Sugar: 46g, Vitamin A: 1IU, Calcium: 10mg, Iron: 7mg