High Altitude Mint Oreo Fudge Brownies

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.

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.

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.

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.

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.

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.

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.

You Might Also Like

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!