Featured Recipe

Mint Oreo Brownies Reboot

Name: Mint Oreo Brownies Reboot
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9 servings
Ingredients: 1/3 cup melted unsalted butter; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon mint extract; 1/2 teaspoon baking powder; 1 tablespoon unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon espresso powder; 15-18 Oreos broken into chunks

By Kate

Created on 15 January 2026

Brownies that mix cocoa with a hint of mint and crunchy cookie chunks. Swapping basic vegetable oil for melted butter lends richness. Using espresso powder heightens chocolate depth without adding bitterness. The typical all-purpose flour stays, but half replaced by almond flour for texture and moist crumb. Mint extract steps in for vanilla for fresh lift. Break Oreos roughly; chunks give the chew, not dust that gets lost. Watch texture over timer. Edges firm, middle tender with springs back resistance means done. Baking 30 to 35 minutes at 345 degrees. Cool fully or the mishmash crumbles when slicing.

Prep: 20 min

Cook: 35 min

Total: 55 min

Serves: 9 servings

dessert chocolate baking mint

Introduction

Brownies with mint and Oreo chunks — a plug for contrast in texture and flavor. Butter over oil for mouthfeel; espresso powder to deepen chocolate notes without bitterness. Almond flour slips in for subtle chew and moisture retention. Mint extract swaps vanilla to keep vibes fresh and punchy. Chunky Oreos instead of crumbs; chunk size is crucial. Tiny bits melt away, large shards overpower. Bake at 345°F; temp slightly lower than normal to avoid burnt edges with added fats. Edges tell you when they’re done better than clocks. Middle jiggle with resistance indicates brownies are set but moist. Cool completely or risk crumble chaos. A few iterations taught that skipping cooling ruins slices. Patience pays off. For gooey lovers, slightly underbake and chill for fudge texture. Store airtight, refrigerate leftovers or Oreos soften.

Ingredients

1/3 cup melted unsalted butter

3/4 cup granulated sugar

2 large eggs

1 teaspoon mint extract

1/2 teaspoon baking powder

1 tablespoon unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup all-purpose flour

1/2 cup almond flour

1 teaspoon espresso powder

15-18 Oreos broken into chunks

About the ingredients

Butter brings natural richness and helps caramelize edges, giving slight crunch. Sifting the drys is worth the two extra minutes — prevents lumps and ensures even rise. Almond flour lends a moist, tender crumb but lightens batter; can be swapped with all-purpose but expect denser texture. Espresso powder is subtle — just enough to amplify chocolate without tasting coffee. Mint extract varies wildly; add it in stages tasting as you go. If plant-based, use melted coconut oil instead of butter but watch oven time — coconut oil melts at lower temp and browns faster. Oreos crush size matters; a rolling pin in sealed bag gives uniform chunks. Ziplock bags save mess. Sugar slowly dissolves in fat; mixing the two first gives less gritty brownie. Eggs bind and create lift; adding separately ensures smooth mixture.

Method

Preparing pan and base

Preheat oven to 345°F; lightly grease 8x8 pan or line with parchment, letting edges overhang for easier removal. Melt butter gently, no boiling, set aside to cool slightly. Break Oreos in a ziplock bag with a rolling pin or fist -- big chunks not crumbs. Set half aside for topping.

Mixing wet and dry

In medium bowl, whisk melted butter with sugar until granulated sugar starts dissolving; this prevents gritty texture. Add eggs one at a time; mix thoroughly after each for smooth emulsion. Stir in mint extract.
In separate bowl, sift together baking powder, cocoa, salt, espresso powder, all-purpose and almond flours. Sifting catches lumps, aerates the dry mix, prevents pockets. Fold dry into wet gently but thoroughly. Overmixing develops gluten and toughens crumb.

Incorporating Oreos and baking

Fold half the Oreo chunks into batter, not pulverizing, preserving texture contrast. Spread batter evenly in pan. Scatter remaining Oreos evenly on top — concentrated chunks on surface caramelize slightly creating crisp bits.
Slide pan into oven, aim for center rack. Listen for faint crackling edges after 25 minutes. Jiggle the pan gently; edges should be set, middle gives slightly but pushes back. If middle is runny, bake additional 5 to 7 minutes. Resist overbaking or drying out.

Cooling and serving

Remove pan; brownies will shrink slightly from sides. Let cool fully at room temperature or chill for firmer slicing. Cut with sharp serrated knife using gentle sawing motion to avoid crumbles. Store leftovers airtight in fridge to maintain texture.

Technique Tips

Steps shuffled to emphasize method flow, avoiding common traps like mixing all at once or over blending. Melted butter with sugar first means sugar partially dissolves, less grainy finished product. Adding eggs one by one guarantees stable batter and better texture. Folding dry ingredients in waves avoids gluten overdevelopment, which toughens brownies — fold just until no flour visible. Folding half the Oreo chunks in allows pockets of cookie surprise inside while sprinkling rest on top adds caramelized crunch. Bake at 345°F for longer than usual because almond flour and butter affect baking times — watch for visual cues: firm edges, slight jiggle center. Underbaking leaves fudge centers but risks collapse on cooling; overbaking dries. Cooling is non-negotiable — most crumbly slices result from cutting warm brownies. Use serrated knife, gently saw to prevent shattering. Store airtight to keep Oreos crisp and brownies moist; refrigeration recommended, especially with butter. Warm leftovers briefly in microwave for fresh-out-of-oven mouthfeel.

Chef's Notes

💡 Use unsalted butter for better control over salt. Melt slowly to avoid separation. Ensure it's not hot when mixing – burn eggs, lead to texture issues later. Chocolate notes deepen with espresso powder; don't add too much. Just a hint. Consider using dark cocoa for richer taste.
💡 Sifting integrates dry ingredients well. Avoid lumps; gets even rise. Cocoa and flours can clump. Remember to fold gently – creating gluten toughens brownies. Use big chunks in batter; they stay chewy. Overmixing breaks them down. You want a mix with variety, not just mush.
💡 If texture seems off, check oven temp with a thermometer. Shouldn't be too hot. Use a sharp knife for cutting; prevents crumbles. Wait for cooling – cutting too soon means disaster. Watch edges: firm, middle slightly jiggly. That's when they're ready. If unsure, go longer.
💡 Chill before slicing for neat pieces. Crumbles are a given if warm. Also, store tightly in fridge – keeps them moist. Half-life of brownies often shortens if left out. Consider freezing if long storage needed. Thaw in fridge overnight. Uniform chunks necessary.
💡 Try almond flour as a substitute for more chew. It alters baking time; less density sometimes but can affect rise. Powdered sugar provides sweetness too. Keep an eye on that; a sweeter blend pulls chocolate forward. Lightly flavor mint adds depth; don’t overdo.

Kitchen Wisdom

How long to bake?

Watch for firm edges, jiggly middle. Usually around 30-35 minutes. Check at 25 minutes, move to center rack. Overbake means dry; underbake keeps fudgy effect.

What if I don’t have almond flour?

All-purpose works, slightly denser. Texture change matters; chewier brownies harder. But good if in a pinch. Keep an eye on bake time.

Brownies not set in the middle?

Wait a bit longer; check with toothpick. If wet batter, back in oven. But don’t overdo; aim for slight jiggle. Takes practice to find balance.

Best way to store brownies?

Airtight container is a must. Keep in fridge; helps texture. Can freeze too, slice first for ease. When ready, thaw in fridge; moisture loss minimized.