Fudgy Mint Chocolate Brookies + $100 Gift Card Giveaway
Chocolate and mint are a match made in holiday baking heaven.
Especially when the result is a brookie: part brownie, part cookie.
The brookies are part fudgy brownie with chewy edges; part soft and chewy chocolate cookie.
They’re dense, moist, rich, and are pure holiday comfort food. And there’s zero cakey factor. Whew, what a relief. I only like cakey if it’s cake.
There’s an abundance of Cool Mint Oreo Cookie chunks in every bite. The cookie bits add incredible texture and are a great crunchy contrast to the fudgy, smooth dough.
If you can’t find Mint Oreos, use your favorite chocolate sandwich cookies. Your brookies won’t be quite as minty, but they’ll still taste fabulous.
The brookies are an adaptation of my trusty blondie recipe because it’s a no-hassle , no-fuss, no mixer required, one-bowl recipe that goes from pantry to oven in 5 minutes, perfect for last minute dessert needs or anytime you need an easy-to-make yet impressive-tasting dessert.
The holiday season is a joyous time, but can also a stressful time. Anything I can do to lighten the load of effort and stress traditionally associated with the holiday food prep and baking is appreciated. Pans of bars are so much faster to make than cookies. No dough to chill or roll out, and bars are my favorite kitchen shortcut and a time-saving tip. I’d rather spend time with my family, wrapping presents, shopping, or doing just about anything else than fussing over a complicated, labor-intensive recipe.
Another tip is to line your baking pans with aluminum foil, and then spray them with PAM Cooking Spray. This saves big time on cleanup time. You can lift the dessert right out of the pan using the foil overhang, peel off the foil, and your pan will hardly even look dirty. Score.
PAM for Baking is a floured cooking spray and I swear by it. Even in pans I don’t line, like loaf or muffin pans, the non-stick, no-residue qualities result in food that I trust won’t stick, and makes cleanup a breeze.
PAM Original, Baking, and Butter sprays leave up to 99% less residue than bargain brands while still offering superior no-stick results, and have zero calories per serving.
To make the brookies, melt 1 stick of butter in the micro, stir in 1 egg, brown sugar, a splash of coffee, vanilla extract, and peppermint extract.
The coffee doesn’t make the brookies taste like coffee and serves to enhance and intensify the chocolate flavor. Even if you’re not a coffee drinker, I recommend it. Leftover coffee from your morning pot is fine.
Regarding the peppermint extract – and I repeat this caveat every time I post a mint recipe because it’s very important – make sure you measure it, don’t eyeball it, and don’t over-do it, or your brookies will taste like mouthwash. If you’ve never worked with peppermint extract, it’s far more intense and potent than vanilla extract.
For example, I like to use tablespoon(s) of vanilla in recipes, but 1/2 teaspoon of peppermint extract is the max. Peppermint extract (or mint or spearmint extract) is sold in the baking aisle near vanilla. Make sure you select peppermint extract, not peppermint oil. Peppermint oil is even stronger than the extract, and the two are not interchangeable.
To the melted butter-sugar mixture, whisk in cocoa powder, flour, and fold in the chopped Oreos. I used 25 Oreos total. Twenty I folded into the batter, and 5 I reserved and strategically placed on top.
That’s one of my tips because it creates a nice visual pop and will really make your brookies shine and stand out on a holiday platter. It’s hard to resist that green stripe, surrounded by chocolate on all sides.
The brookies have just the right amount of minty flavor, and the mint cookies help to boost it. Mint and chocolate is a perfect pairing anytime, but especially this time of year, and I just love the texture and crunch factor the cookies add.
My family went nuts for these. I wish I had one in front of me right now but they were devoured.
Fudgy Mint Chocolate Brookies
Chocolate and mint are a match made in holiday baking heaven. Especially when the result is a brookie: Part rich, fudgy brownie with chewy edges; part soft and chewy chocolate cookie. They’re soft, moist, dense, with zero cakeiness. There’s an abundance of Cool Mint Oreo Cookie chunks in every bite, adding texture and are a great crunchy contrast to the fudgy, smooth brookies. The recipe is a no-hassle , no-fuss, no mixer required, one-bowl recipe that goes from pantry to oven in 5 minutes, perfect for last minute dessert needs or anytime you need an easy-to-make yet impressive-tasting dessert. Be extra careful when adding the peppermint extract not to over-do it and read blog post text.
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
2 tablespoons brewed coffee, any temperature, optional but recommended (leftover from the morning brew is fine)
1 tablespoon vanilla extract
1/2 teaspoon peppermint extract or mint extract (do not use peppermint oil)
1/2 cup unsweetened natural cocoa powder (Dutch-process may be substituted)
1/2 cup all-purpose flour
25 Mint Oreos, each quartered; divided use (another variety of chocolate sandwich cookies may be substituted such as classic Oreos or storebrand sandwich cookies, noting bars won’t taste as minty without using mint cookies)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with PAM Cooking Spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, coffee (does not make the bars taste like coffee and enhances the chocolate flavor), vanilla, peppermint extract (be very careful not to over-add or your bars will taste like mouthwash), and whisk until smooth.
- Whisk in the cocoa powder. It could take several minutes of vigorous whisking if your cocoa powder is lumpy.
- Add the flour and stir until just combined, don’t overmix.
- Using a sharp knife, quarter 20 Oreos on a cutting board and stir them into the batter.
- Turn batter out into prepared pan, trying your best to evenly disperse the Oreos within the batter. Smooth the top lightly with a spatula.
- Using a sharp knife, quarter remaining 5 Oreos and place them onto the top of the batter, dispersed evenly. Push them down with your fingertip just far enough into the batter so it touches them, but do not submerge; you want to see them for a visual pop.
- Bake for about 28 to 30 minutes, or until done. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. At 28 minutes (shown in photos), the bars are very soft and fudgy; if you like firmer and dryer bars, bake for a few minutes longer. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
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Mint and Chocolate Fudge Oreo Bars – A crunchy Oreo crust topped with creamy creme de menthe and smooth chocolate fudge layers
Creme de Menthe Bars – My family’s recipe that we make every year before Christmas
Homemade Thin Mints (no-bake, vegan) So easy, authentic, and too good to be true
Old-Fashioned Butter Mints (no-bake, gluten-free) – Like the creamy, smooth, old-fashioned mints your grandma may have kept in her candy dish
Peppermint White Hot Chocolate – Creamy, white chocolate with a bit of mint. Soothing, warm and comforting. Ready in 5 minutes in the microwave
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I also have a $50 West Elm Giveaway going on too!