Coconut Meringue Pie
I love a dessert that feels indulgent without being fussy, and these Chocolate Mint Brownies do exactly that. They combine a dense, fudgy brownie base with Mint Oreos folded into the batter and a glossy espresso buttercream on top. The contrast of mint cookie crunch, rich chocolate, and a touch of coffee in the frosting gives every bite a clear identity.
This recipe is practical for a weeknight bake or for bringing to a gathering: the batter is straightforward if you already have a reliable fudge-brownie recipe, and the frosting is a quick stovetop/whisk routine that comes together while the brownies bake. You don’t need special skills—just a little timing and patience while the brownies cool before frosting.
Below you’ll find everything you need: a concise ingredients list drawn from the recipe, step-by-step directions (kept in original order), plus tips on equipment, common pitfalls, smart swaps, storage, and troubleshooting. If you make a pan, slice it into generous squares and expect requests for the recipe.
Ingredients at a Glance
- 1 Fudge Brownies Recipe — the base: follow your chosen fudge brownies recipe exactly; this is the structure that holds the Oreos and frosting.
- 16 (232g) Mint Oreos — divided: 4 broken and folded into the batter for texture and 12 left whole to arrange on top for a pretty finish.
- 1/4 cup (57g) butter — melted into the frosting; provides richness and helps the cocoa bloom into a smooth paste.
- 1/4 cup (21g) unsweetened cocoa powder — base flavor for the espresso buttercream; sift or whisk to remove lumps first.
- 1 – 1 1/2 cups (113.5-170g) confectioners’ sugar — sweetens and thickens the buttercream; add incrementally to reach desired consistency.
- 3 tablespoons (42g) milk — used in small increments to thin the frosting; add teaspoons at a time if needed.
- 1/2 teaspoon (2g) vanilla extract — rounds the buttercream and balances the cocoa.
- 1/4 teaspoon (0.6g) espresso powder — amplifies chocolate flavor without making the frosting taste like coffee.
Directions: Chocolate Mint Brownies
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare the fudge brownies batter according to the Fudge Brownies recipe, omitting any nuts called for in that recipe.
- Break 4 Mint Oreos into large pieces and gently fold them into the prepared brownie batter.
- Pour the batter into the prepared 9×13 pan and smooth the top. Arrange the remaining 12 Mint Oreos (whole) on top of the batter in a single layer.
- Bake the brownies 45–50 minutes, or until the center no longer jiggles when the pan is moved and a toothpick inserted in the center comes out with some moist crumbs but no liquid batter.
- While the brownies are baking, make the espresso buttercream: place the 1/4 cup (21 g) unsweetened cocoa powder in a large bowl and whisk to remove lumps.
- Melt the 1/4 cup (57 g) butter and pour it into the cocoa powder. Whisk until well combined and smooth.
- Add the confectioners’ sugar and milk in increments, using the amounts listed: start with 1 cup (113.5 g) confectioners’ sugar and about 1 tablespoon (of the 3 tablespoons / 42 g) milk. Beat on medium-high speed (or whisk vigorously) for about 1 minute until combined.
- Add the remaining confectioners’ sugar (the remaining 0 to 1/2 cup / up to 56.5 g to reach the total 1–1.5 cups) and another 1 tablespoon milk. Beat again about 1 minute. If needed, add the final 1 tablespoon milk (up to the total 3 tablespoons) and beat until the frosting is smooth and spreadable.
- Add the 1/2 teaspoon (2 g) vanilla extract and 1/4 teaspoon (0.6 g) espresso powder to the frosting and mix until fully incorporated.
- If the frosting is too dry and you have not used all 3 tablespoons of milk, add additional milk 1 teaspoon at a time (up to the listed total) until it reaches the desired consistency. If the frosting is too thin and you have not used the full 1.5 cups of confectioners’ sugar, add additional confectioners’ sugar 1 tablespoon at a time (up to the listed total) until it holds its form.
- When the brownies are done, remove the pan from the oven and let them cool in the pan for 20–30 minutes so they are warm but not hot.
- Spread the espresso buttercream evenly over the warm (not piping hot) brownies. Let the frosting set for 10–20 minutes, then slice and serve.
- Store any leftovers in an airtight container at room temperature for up to one week.
Top Reasons to Make Chocolate Mint Brownies
- Familiar crowd-pleaser: The combination of fudgy brownies and mint Oreos is instantly recognizable but elevated by the espresso buttercream.
- Textural interest: Folding broken Oreos into the batter and placing whole cookies on top gives a mix of soft brownie, crunchy cookie, and creamy frosting in every bite.
- Simple timing: You can prepare the buttercream while the brownies bake, so the hands-on time is low and efficient.
- Great for sharing: A 9×13 pan yields sizable squares that travel well and look impressive at potlucks or office gatherings.
- Customizable finish: The espresso buttercream is adaptable—thin it slightly for a glaze or thicken it for piping decorative swirls.
Flavor-Forward Alternatives
If you want to tweak the flavor profile, here are some thoughtful alternatives that keep the spirit of the recipe while offering new accents.
- Swap Mint Oreos for regular Oreos with a thin layer of peppermint extract added to the frosting for a more pronounced mint flavor without the cookie change.
- Use dark chocolate fudge brownies for a deeper chocolate backbone; the espresso in the frosting will then act more like an enhancer than a distinct flavor.
- Top with a scattering of crushed peppermint candy or chocolate shavings instead of whole cookies for a prettier, more refined presentation.
- For a lighter contrast, fold in some chopped toasted almonds or hazelnuts in place of the broken Oreos—this shifts the dessert toward a nuttier, more textural bite.
Must-Have Equipment
- Baking pan: 9×13-inch baking dish (metal or glass both work; baking time may vary slightly).
- Mixing bowls: One large for the frosting and one medium for the cocoa; whisking space is essential.
- Whisk or electric mixer: A hand whisk works but an electric mixer speeds up smoothing confectioners’ sugar into the butter.
- Measuring spoons and cups: Accurate measures matter for sugar and milk increments in the frosting.
- Spatula: Flexible for folding cookies into batter and for smoothing the top before baking.
- Toothpick or skewer: To test doneness in the brownie center.
Pitfalls & How to Prevent Them
- Underdone center — Prevention: Follow the bake time and check with the jiggle test and toothpick as directed; if a toothpick comes out with liquid batter, give it a few more minutes.
- Frosting too runny — Prevention: Add confectioners’ sugar 1 tablespoon at a time until it holds form; chill briefly if needed before spreading.
- Frosting too stiff — Prevention: Add milk 1 teaspoon at a time (up to the total listed) until it reaches spreadable consistency instead of adding a large amount at once.
- Cookies sinking or becoming soggy — Prevention: Fold only four broken Oreos into the batter (as directed) and place whole Oreos on top so they stay visible and maintain texture.
- Brownies sticking to pan — Prevention: Spray the pan with nonstick cooking spray and allow the brownies to cool for the 20–30 minutes before slicing so they hold together.
Smart Substitutions
When you don’t have exactly what the recipe lists, these swaps keep the result reliable without inventing new measurements.
- Fudge Brownies Recipe: If you don’t have your favorite boxed or homemade fudge-brownie method, use any reliable fudgy brownie batter that produces a dense texture—just omit nuts if that recipe includes them.
- Butter: If you need a dairy-free option, use a neutral-tasting plant-based butter for melting in the frosting. Keep an eye on texture; plant-based spreads can behave slightly differently.
- Cocoa powder: If you only have Dutch-process or natural cocoa, either will work. Flavor will shift subtly; Dutch-process gives a rounder chocolate note.
- Milk: Any neutral liquid (dairy or plant milk) works for thinning the frosting; add cautiously, teaspoon by teaspoon, to avoid over-thinning.
- Confectioners’ sugar: If you have only powdered sugar from a different bag, it will function the same—use the incremental method in the recipe to reach the desired consistency.
- Mint Oreos: You can use another mint sandwich cookie or regular Oreos plus a drop or two of peppermint extract in the frosting for a mint-forward finish.
Behind-the-Scenes Notes
Two simple chemistry notes that matter: fat and temperature. Melted butter in the frosting helps the cocoa powder hydrate evenly and gives a glossy finish, but the butter must be warm enough to incorporate yet not so hot that it melts the confectioners’ sugar into runniness. That’s why the gradually added milk and incremental confectioners’ sugar steps are important—the one-minute beating windows encourage even incorporation and aeration without overworking.
For the brownies, the “no jiggle” center test balances fudginess with structure. A little moist crumb on a toothpick is perfect; fully dry means overbaked and cakey. Letting the brownies cool 20–30 minutes gives them time to set so the frosting won’t slide off and so you can slice clean squares.
How to Store & Reheat
Store leftovers in an airtight container at room temperature for up to one week, as the recipe itself recommends. The buttercream will hold at room temperature because of its sugar and butter content, but if your kitchen is particularly warm, store the brownies in the fridge to prevent the frosting from softening excessively—bring to room temperature before serving for best texture.
To reheat a single piece, microwave for 8–12 seconds on a low-power setting to warm the brownie without melting the frosting completely. If chilled, allow slices to sit at room temperature for 30–60 minutes before serving for best flavor and tenderness.
Troubleshooting Q&A
My brownies are still too gooey in the center after 50 minutes. What now?
Oven temperatures vary. Return the pan to the oven and bake an additional 5–10 minutes, checking every 5 minutes with the jiggle test and a toothpick. If the top is browning too much, tent loosely with foil while finishing in the center.
The frosting looks grainy. How can I fix it?
If the confectioners’ sugar didn’t fully dissolve, continue beating for another minute. If the butter used was too cold, a short warm water bath for the frosting bowl (with the bowl sealed or careful not to get water in the frosting) and a quick re-whip can help smooth it. Alternatively, add a teaspoon of milk and beat to hydrate the sugar.
Cookies on top sank into the batter. Why?
Cookies can sink if the batter is very thin or if they’re placed too deep into the batter. This recipe places whole Oreos on top; make sure the batter is thick enough to support them and arrange cookies gently on the surface rather than pressing them in.
My frosting is too runny after adding milk. Can I fix it?
Yes. Add confectioners’ sugar 1 tablespoon at a time until it thickens and holds its form. Chill briefly if needed; the butter will firm up and help set the frosting.
How do I get clean slices without dragging the frosting?
Use a sharp knife wiped between cuts, or chill the pan for 10–15 minutes so the frosting firms slightly before slicing. A thin, sharp knife warmed under hot water and wiped dry also slices cleanly through the frosting.
Bring It Home
These Chocolate Mint Brownies are easy to love: simple steps, bold results, and a texture that highlights cookie crunch and fudgy chocolate in the same bite. Keep the directions handy, follow the incremental frosting technique, and allow the brownies to cool the recommended 20–30 minutes before frosting. Make one pan, share it, and expect it to disappear fast.
Chocolate Mint Brownies Recipe
Ingredients
Ingredients
- 1 Fudge Brownies Recipe
- 16 232 gMint Oreos
- 1/4 cup 57 gbutter
- 1/4 cup 21 gunsweetened cocoa powder
- 1 – 1 1/2 cups 113.5-170 gconfectioners' sugar
- 3 tablespoons 42 gmilk
- 1/2 teaspoons 2 gvanilla extract
- 1/4 teaspoon 0.6 gespresso powder
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare the fudge brownies batter according to the Fudge Brownies recipe, omitting any nuts called for in that recipe.
- Break 4 Mint Oreos into large pieces and gently fold them into the prepared brownie batter.
- Pour the batter into the prepared 9×13 pan and smooth the top. Arrange the remaining 12 Mint Oreos (whole) on top of the batter in a single layer.
- Bake the brownies 45–50 minutes, or until the center no longer jiggles when the pan is moved and a toothpick inserted in the center comes out with some moist crumbs but no liquid batter.
- While the brownies are baking, make the espresso buttercream: place the 1/4 cup (21 g) unsweetened cocoa powder in a large bowl and whisk to remove lumps.
- Melt the 1/4 cup (57 g) butter and pour it into the cocoa powder. Whisk until well combined and smooth.
- Add the confectioners’ sugar and milk in increments, using the amounts listed: start with 1 cup (113.5 g) confectioners’ sugar and about 1 tablespoon (of the 3 tablespoons / 42 g) milk. Beat on medium-high speed (or whisk vigorously) for about 1 minute until combined.
- Add the remaining confectioners’ sugar (the remaining 0 to 1/2 cup / up to 56.5 g to reach the total 1–1.5 cups) and another 1 tablespoon milk. Beat again about 1 minute. If needed, add the final 1 tablespoon milk (up to the total 3 tablespoons) and beat until the frosting is smooth and spreadable.
- Add the 1/2 teaspoon (2 g) vanilla extract and 1/4 teaspoon (0.6 g) espresso powder to the frosting and mix until fully incorporated.
- If the frosting is too dry and you have not used all 3 tablespoons of milk, add additional milk 1 teaspoon at a time (up to the listed total) until it reaches the desired consistency. If the frosting is too thin and you have not used the full 1.5 cups of confectioners’ sugar, add additional confectioners’ sugar 1 tablespoon at a time (up to the listed total) until it holds its form.
- When the brownies are done, remove the pan from the oven and let them cool in the pan for 20–30 minutes so they are warm but not hot.
- Spread the espresso buttercream evenly over the warm (not piping hot) brownies. Let the frosting set for 10–20 minutes, then slice and serve.
- Store any leftovers in an airtight container at room temperature for up to one week.
Equipment
- Oven
- 9x13 inch Baking Dish
- nonstick cooking spray
- Large Bowl
- Whisk
- toothpick
