• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Mint Oreo Fudge Brownies

April 6, 2023 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

These high altitude mint Oreo brownies have layers of moist fudge brownies, minty green cookies and cream buttercream, chocolate ganache, Andes mints and crushed Oreos. It’s a decadent combination of cookies and cream brownies with mint frosting, to satisfy all your chocolate mint cravings.

You might also love this no churn mint chocolate chip ice cream, mint chocolate chip cake, and cookies and cream Oreo blondies.

Mint Oreo brownies on a wooden board.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Moist and Fudgy Brownies. These truly are the best ever high altitude fudge brownies with a shiny, crackly top, that stay soft and moist for days! Dutch-processed cocoa powder and melted dark chocolate gives these brownies rich and complex chocolate flavor that’s not too sweet.

Chocolate + Mint. Chocolate with mint is a great combination, and when you add Oreos, too, these mint Oreo brownies are totally irresistible.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Mint Oreo brownies with mint cookies and cream buttercream, ganache, Andes mints and crushed Oreos.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Fudge Brownies. This brownie recipe gets so many rave reviews, has a wonderful flavor, and a moist, chewy texture.
  • Butter. I use unsalted butter for my buttercream, but if you use salted, just omit the extra salt.
  • Powdered Sugar. Sweetens and thickens the buttercream.
  • Salt. Balances the sweetness.
  • Vanilla + Peppermint Extracts. Be sure to use peppermint extract, not mint extract. Mint extract will taste like spearmint, which is not what you want in these mint Oreo brownies.
  • Food Coloring. This is optional, but I added a few drops of “mint green” gel food coloring to the buttercream.
  • Dark Chocolate. Use a good quality bar of semi sweet or dark chocolate, around 55% cacao, and chop it up to use for the ganache. This will make a much better ganache than chocolate chips, which don’t melt smoothly.
  • Heavy Whipping Cream. Makes a rich, creamy and smooth ganache.
  • Oreos + Andes Mints. You’ll use some chopped Oreos in the buttercream, and more cookies and candy to decorate the top of the brownies. You could even add some chopped Oreos to the brownie batter, if you like. Instead of the Andes mints, you could also use another type of mint chocolate candy, like peppermint patties or junior mints.
Stack of mint Oreo brownies with layers of fudge brownies, green buttercream, ganache and crumbled candy and cookies.

Instructions

Brownies

  • Prepare the recipe for Fudge Brownies as instructed, in an 8 inch square baking pan. If you’ll be serving the brownies from the pan, spray the pan with non-stick baking spray. If you want to lift the brownies out of the pan to frost and decorate them, line the pan with parchment paper.
  • Cool brownies completely (at least 6 hours) before adding the buttercream. You can speed up the cooling process by letting them cool at room temperature for 1 hour, then refrigerating them for 1 1/2 hours.
  • I usually make brownies in the evening, let them cool for an hour or two until warm, cover them with plastic wrap, and then frost and cut them the next day.

Buttercream

  • With an electric mixer (stand or hand held), beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, salt, vanilla extract, peppermint extract and food coloring. Beat for several minutes on medium speed until light and fluffy.
  • Finely chop the Oreos, and fold them into the buttercream.
  • Spread the buttercream in an even layer over the cooled brownies.
Bowl of mint green cookies and cream buttercream.
Brownies on a wooden cutting board.
Brownies topped with mint cookies and cream buttercream.
Brownies topped with mint cookies and cream buttercream.

Ganache

  • Finely chop the chocolate and scrape it into a bowl.
  • In a small saucepan, heat the cream over medium heat, just until it begins to simmer around the edges. Remove the cream from the heat and pour it over the chocolate. Let stand for 3 minutes, then stir the chocolate and cream together into a smooth ganache.
Step 1 for making chocolate ganache.
Step 2 for making chocolate ganache.
Step 3 for making chocolate ganache.
Step 4 for making chocolate ganache.
  • Pour the ganache on top of the buttercream, and spread it out into an even layer. Let cool for 15 minutes, then decorate the brownies with Andes mints and chopped/crushed Oreos.
Ganache spread over mint green buttercream.
Ganache spread over mint green buttercream.
Mint Oreo brownies with ganache, Oreos and Andes mints.
Ganache sprinkled with Andes mints and crushed Oreos.

TIP: So that you’re not trying to cut through big chunks of candy and cookies, decorate the top of the brownies so that you can cut in between the Andes mints and Oreos.

  • For clean slices, wait for the ganache to set and thicken, which will take several hours. You can speed this up by refrigerating the brownies for 30 minutes. Or, just cut the brownies while the ganache is warm, if you don’t mind messy edges.
Mint Oreo brownies cut into squares.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store mint Oreo brownies?

Store leftover brownies in an airtight container at room temperature for up to 3 days.

Can these brownies be frozen?

Yes, I often freeze leftover brownies, individually wrapped in plastic wrap, for up to 3-6 months. Let them thaw out, and they’ll still be moist and fresh tasting.

Mint Oreo brownies with mint cookies and cream buttercream, ganache, Andes mints and crushed Oreos.

You Might Also Like

Peanut butter brownies made with layers of peanut butter cookies and fudge brownies.
Peanut Butter Brownies
Brownie shortbread bars topped with ganache and chopped chocolate.
Brownie Shortbread Bars
Chocolate chip cookie brownies, sprinkled with salt and cut into bars.
Chocolate Chip Cookie Brownies
Mini cadbury egg Easter brownies, cut into squares on a white platter.
Mini Cadbury Egg Brownies

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Mint Oreo brownies on a wooden board.

High Altitude Mint Oreo Fudge Brownies

Heather Smoke
Moist fudge brownies, layered with mint green cookies and cream buttercream, chocolate ganache, Andes mints and crushed Oreos.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings16

Equipment

  • 8 inch square baking pan
  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Brownies

  • 1 recipe Fudge Brownies

Buttercream

  • ½ cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • â…› tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp vanilla extract
  • ¼ – ½ tsp peppermint extract (not mint extract)
  • 2 drops "mint green" gel food coloring
  • 3 Oreos, finely chopped

Ganache

  • 3 oz dark chocolate, finely chopped
  • 3 oz heavy whipping cream
  • Andes mints and Oreos, for decorating

Instructions
 

Brownies

  • Prepare the recipe for Fudge Brownies as instructed, in an 8 inch square baking pan.
    Note: If you'll be serving the brownies from the pan, spray the pan with non-stick baking spray. If you want to lift the brownies out of the pan to frost and decorate them, line the pan with parchment paper.
  • Cool brownies completely (at least 6 hours) before adding the buttercream. You can speed up the cooling process by letting them cool at room temperature for 1 hour, then refrigerating them for 1 1/2 hours.
    I usually make brownies in the evening, let them cool for an hour or two until warm, cover them with plastic wrap, and then frost and cut them the next day.

Buttercream

  • With an electric mixer (stand or hand held), beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, salt, vanilla extract, peppermint extract and food coloring. Beat for several minutes on medium speed until light and fluffy.
  • Finely chop the Oreos, and fold them into the buttercream.
  • Spread the buttercream in an even layer over the cooled brownies.

Ganache

  • Finely chop the chocolate and scrape it into a bowl.
  • In a small saucepan, heat the cream over medium heat, just until it begins to simmer around the edges. Remove the cream from the heat and pour it over the chocolate. Let stand for 3 minutes, then stir the chocolate and cream together into a smooth ganache.
  • Pour the ganache on top of the buttercream, and spread it out into an even layer. Let cool for 15 minutes, then decorate the brownies with Andes mints and chopped/crushed Oreos.
  • For clean slices, wait for the ganache to set and thicken, which will take several hours. You can speed this up by refrigerating the brownies for 30 minutes. Or, just cut the brownies while the ganache is warm, if you don't mind messy edges.

Notes

Store leftover brownies in an airtight container at room temperature for up to 3 days.
Keyword Brownies, Cookies and Cream, Green, High Altitude, Mint, Oreo
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Brownies and Bars

Previous Post: « Quick and Easy High Altitude Puff Pastry
Next Post: High Altitude Chocolate Whoopie Pies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

CGK Amazon Shop Graphic
A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Triple Chocolate Cheesecake
  • High Altitude Lemon Poppy Seed Crumb Cake
  • Everything Bagel Homemade Whole Wheat Crackers
  • No Churn Lemon Poppy Seed Ice Cream
  • High Altitude Peanut Butter Sheet Cake
  • Grapefruit Tarts with Mascarpone Whipped Cream
  • High Altitude Banana Snack Cake with Chocolate Buttercream
  • High Altitude No Knead Bread (Rustic Artisan Boule)
  • High Altitude Honey Whole Wheat Sandwich Bread
  • Cherry Cheesecake Sandwich Cookies

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy