Mint Cookie Crunch Brownies
Fudgy brownies, crunchy mint Oreo sandwich cookies, and a silky, smooth mint chocolate ganache topping off the entire thing. We are talking about my mint cookie crunch brownies! They are ridiculously good, fairly easy, and you should make them immediately. It’s only October but these would be amazing for the holidays as well.
The brownies:
The brownies come together pretty easily and you don’t need a mixer. Start by melting butter and chopped bittersweet chocolate together in the microwave. Do this in 30 second increments, stirring in between each until completely melted and smooth. Set aside. In a separate bowl whisk together the eggs, egg yolks, granulated sugar, and brown sugar. Whisk together for 1-2 minutes to really incorporate some air, helping with that crackly brownie top we all know and love. Add in the vanilla and pour in the butter and chocolate mixture. Whisk together until smooth. In a separate bowl whisk together the dry ingredients: all purpose flour, dutch process cocoa powder, salt and baking powder. Add to the wet ingredients and fold together until just combined.
Assembly:
Prepare an 8X8 or 9X9 inch baking dish with parchment paper and cooking spray or butter. Pour the batter into the prepared dish and smooth out with a spatula. Press 16 mint sandwich cookies into the top of the batter in a 4×4 pattern. Bake at 350 degree Fahrenheit for 22-26 minutes. For fudgy brownies it is usually better to under bake than to over bake. The top should appear set and be shiny and a toothpick inserted into the center will be mostly clean. It’s ok if there are a few crumbs, but you don’t want it to come out totally wet with batter. Set aside to cool completely on a wire rack. Leave the brownies in the pan.
Mint chocolate ganache:
When the brownies are completely cooled it’s time to make the ganache. With just three simple ingredients, you’ve got the perfect topping for your mint cookie crunch brownies. Chop a four ounce bar of semi-sweet chocolate and add to a heat proof bowl. In a separate heat proof bowl heat up your heavy whipping cream. I heat mine in the microwave for about a minute. Any more might scald the cream so be careful. It should feel like hot bath water. Pour the cream over the chopped chocolate and set aside for about two minutes, allowing the cream to melt the chocolate.
After two minutes add the peppermint extract and stir the cream and chocolate mixture. It will take about a minute to fully combine and look like smooth chocolate. At first it will still look separated but just continue to stir. Pour over the top of the brownies while they are still in the baking dish. Spread evenly across the top. Meanwhile chop four mint sandwich cookies and sprinkle over the top of the ganache while it is still wet. To speed up the setting of the ganache, place the entire pan in the refrigerator for about an hour. The brownies being cold also makes them easier to slice. Enjoy!
For more brownie recipes check out my chewy fudge brownies here.
Mint Cookie Crunch Brownies
Ingredients
Brownies
- 8 oz bittersweet chocolate, chopped
- 8 tbsp unsalted butter
- 3 eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 16 mint sandwich cookies (Oreos or other)
Mint Chocolate Ganache
- 4 oz semisweet chocolate, chopped
- 4 oz heavy whipping cream
- 1/4 tsp peppermint extract
- 4 mint sandwich cookies (Oreos or other)
Instructions
Mint Cookie Crunch Brownies
- Preheat oven to 350° and place rack in middle oven position. Line a 8X8 or 9X9 inch baking pan with parchment paper and spray with cooking spray or grease with butter.
- In a heat proof bowl add the chopped bittersweet chocolate and the butter, chopped into tablespoon size pieces. Melt in 30 minute increments and stir between each until fully melted and smooth. Set aside. In a separate bowl add the eggs, egg yolks, granulated sugar and brown sugar. Whisk vigorously for about two minutes to incorporate air. Add the vanilla extract and the melted chocolate and butter mixture. Whisk together until combined for another minute.
- In a separate bowl whisk together the flour, dutch process cocoa powder, salt, and baking powder. Add to the wet ingredients and fold together to combine. Pour into prepared baking dish. Press 16 sandwich cookies into the top of the brownie batter in a 4×4 pattern. Bake in preheated oven for 22-28 minutes. The top should look set and start to crack. A toothpick inserted into the middle may have a few moist crumbs but not be wet with batter when finished.
- Once finished set aside to cool completely on a cooling rack. Leave brownies in the pan.
Mint Chocolate Ganache
- Add chopped chocolate to a heat proof bowl. In a separate heat proof container microwave the heavy whipping cream for about a minute. It should feel like hot bath water. Pour over the chopped chocolate and set aside for two minutes to melt. Add in the peppermint extract. Stir until smooth and combined, this may take a minute or so. Pour over the brownies still in the pan and use a spatula to smooth towards the edges. Chop the remaining four mint sandwich cookies into pieces and sprinkle over the ganache while it is still wet. Place in the refrigerator for one hour to set up the ganache. Remove brownies from pan using parchment paper and slice into squares. Enjoy!