Triple Layer Fudgy Mint Oreo Brownies

I’ll be honest with you right from the start: these Triple Layer Fudgy Mint Oreo Brownies are the kind of dessert I make when I want people to think I put in way more effort than I actually did. They look over-the-top, taste like something from a fancy bakery, but deep down, they’re just cozy brownies wearing a minty green cape. Every time I make them, I end up cutting “just one more square,” and before I know it, half the pan is gone. Oops. But also… worth it.

A quick look at what we’re making

These brownies start with a fudgy chocolate base, get a middle layer of crushed Mint Oreos for crunch and flavor, and finish with a soft, creamy mint-chocolate frosting that melts slightly into the warm brownie if you’re impatient like me. The layers are simple, but together they hit that perfect chocolate-mint balance that wakes up your taste buds without being overpowering.

What makes this recipe special

There’s something about the combo of textures—gooey, crumbly, creamy—that just feels comforting and a little indulgent. You get the nostalgic joy of Oreos, the richness of homemade brownies, and a cool minty finish that keeps everything from feeling heavy. It’s familiar, fun, and just unique enough to feel like your signature dessert.

Why you’ll love this recipe

You’ll love this because it’s:

• Packed with deep chocolate flavor balanced by refreshing mint
• Easy to assemble even if you don’t bake often
• Perfect for birthdays, holidays, potlucks, or late-night cravings
• Flexible—you can tweak the mint level, the layer thickness, or even swap flavors
• A total crowd-pleaser (the “Did you really make this?” kind)

Tools you’ll need

Nothing fancy—just kitchen basics, but let me tell you why each one matters.

• 8×8-inch baking pan (20×20 cm): Keeps the layers thick and indulgent
• Parchment paper: Makes lifting the brownies out super easy
• Large mixing bowl: For the brownie batter
• Medium mixing bowl: For the frosting
• Whisk: Helps you get a smooth batter without clumps
• Rubber spatula: Handy for folding the ingredients and scraping every last bit of chocolate goodness
• Electric mixer (optional): Makes the frosting silky without breaking a sweat
• Measuring cups and spoons (or a scale): Because brownies need accuracy for maximum fudginess

Ingredients

For the brownie layer

• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs (room temperature helps)
• 1/3 cup (40 g) unsweetened cocoa powder
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Oreo layer

• 18–20 Mint Oreo cookies, roughly crushed

For the mint frosting layer

• 1/4 cup (57 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon mint extract (use 1/8 teaspoon if you like it mild)
• A drop or two of green food coloring (optional but cute)
• 1/4 cup (45 g) mini chocolate chips or melted chocolate for topping

How to make it (step-by-step)

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving some overhang so you can lift the brownies out later. This part feels extra but trust me—you’ll thank yourself.

2. Make the brownie batter

In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, and whisk again until the mixture looks glossy.

Sprinkle in the cocoa powder, flour, and salt. Stir gently with a spatula until just combined. The batter will be thick—that’s how you get the fudgy texture.

3. Bake the base layer

Spread half of the brownie batter into the pan. Don’t worry if it seems thin; the magic happens later. Bake for 10 minutes just to give it a head start.

4. Add the Oreo layer

Remove the pan from the oven and scatter the crushed Mint Oreos evenly on top. You don’t need to press them down too hard; the next layer will do that for you.

5. Add the top brownie layer

Dollop the remaining batter over the Oreos. Use your spatula to gently spread it around—some Oreo pieces peeking through is fine.

6. Bake again

Return the pan to the oven and bake for 20–25 minutes. You want the center set but still soft. If a toothpick comes out slightly gooey, that’s perfect.

7. Make the mint frosting

While the brownies cool, beat the softened butter with powdered sugar. Add the milk, mint extract, and food coloring. Mix until smooth. Taste and adjust the mint strength—it’s your dessert, after all.

8. Frost and finish

Once the brownies are completely cool (and I mean really cool), spread on the frosting. Sprinkle mini chocolate chips or drizzle melted chocolate over the top. Let everything set for 15 minutes before cutting.

Serving ideas

• Cut into small squares—they’re rich!
• Warm a piece in the microwave for 8 seconds for melty bliss
• Serve with vanilla ice cream if you want an extra treat
• Add crushed Oreos on top for a more dramatic finish

Variations and customizations

• Swap Mint Oreos for regular Oreos if you’re not a mint person
• Add chocolate chunks to the batter for extra richness
• Use peppermint candies instead of Oreos for a holiday twist
• Increase the mint extract for a stronger flavor
• Add a ganache layer on top if you’re feeling fancy

Storage and make-ahead

• Store in an airtight container at room temperature for 2–3 days
• Refrigerate for up to 5 days (they get firmer, in a good way)
• Freeze individually wrapped squares for up to 2 months
• You can make the frosting a day ahead—just keep it chilled and let it soften before spreading

Pro tips (friend to friend)

• Don’t overmix the brownie batter—trust me, it makes the texture dry
• Let the brownies cool fully or the frosting will melt into a puddle
• Crush the Oreos with your hands instead of a rolling pin to keep some big chunks
• Use mint extract, not peppermint oil—they behave differently
• If your frosting feels too thick, a teaspoon of milk works magic

Mistakes to avoid

• Using hot butter when mixing (it can scramble the eggs)
• Adding too much mint extract—it gets intense quickly
• Overbaking the brownies—they should look a little soft in the center
• Frosting too soon (I know waiting is torture, but it’s worth it)

Yield, timing, and nutrition

• Yield: 12–16 brownies depending on how big you cut them
• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: About 1 hour including cooling
• Approx. nutrition per serving (based on 16 pieces):
  • Calories: 220
  • Fat: 10 g
  • Carbs: 32 g
  • Protein: 2 g

I hope you make these brownies soon—they’re one of those desserts that instantly make your kitchen feel warmer and your day a little brighter. If you try them, tell me how they turned out or what twists you added. And if someone asks for the recipe, go ahead and share the love.