Ingredients
Scale
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed for deeper color)
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 16 to 20 Mint Oreo cookies
- 1/2 cup semi-sweet chocolate chips (optional for extra loading)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with butter or non-stick cooking spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition to create that classic crackly top. Stir in the vanilla extract. Sift the cocoa powder, flour, and salt into the wet ingredients. Fold the mixture gently with a spatula until just combined; do not overmix, as this preserves the chewy texture.
- Pour half of the brownie batter into the prepared pan and spread it into an even layer. Place the Mint Oreo cookies in a single layer on top of the batter, pressing them down slightly. You should be able to fit a 4×4 grid of cookies. Pour the remaining batter over the cookies, using a spatula to ensure the cookies are completely covered. Sprinkle chocolate chips on top if desired.
- Place the pan in the center rack of the oven and bake for 30 to 35 minutes. The edges should be set, but the center should still have a very slight jiggle. Remove from the oven and let the brownies cool completely in the pan. This cooling period is crucial for the “fudgy” texture to set properly. Once cool, lift the parchment paper to remove the brownies and slice into 16 squares.
- Cook Time: 50 minutes