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Triple Layer Fudgy Mint Oreo Brownies

Decadent triple-layer dessert featuring a dense Oreo-stuffed fudge brownie base, a bright green peppermint buttercream filling, and a crushed Oreo cookie topping.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling & Chilling 2 hours
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fudgy Brownie Base
  • 0.5 cup unsalted butter melted (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
  • 1 cup Oreo cookies roughly chopped (about 8-10 cookies)
Mint Buttercream
  • 0.5 cup unsalted butter softened (1 stick)
  • 2 cups powdered sugar
  • 1.5 tsp peppermint extract adjust to taste
  • 2 tbsp heavy cream or milk
  • 4 drops green food coloring adjust to desired color
Topping
  • 1.5 cups Oreo cookies roughly crushed for topping

Equipment

  • 8x8 inch baking pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar. Whisk in the eggs and vanilla extract until smooth.
  3. Fold in the cocoa powder, flour, and salt until just combined. Gently stir in the 1 cup of chopped Oreo cookies.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes until a toothpick comes out with moist crumbs. Let the brownies cool COMPLETELY in the pan on a wire rack.
  5. Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, peppermint extract, heavy cream, and green food coloring. Beat until fluffy and smooth.
  6. Once the brownies are entirely cool, spread the mint frosting in an even layer over the top.
  7. Sprinkle the crushed Oreo cookies generously over the wet frosting, gently pressing them down so they stick.
  8. Refrigerate the pan for 1-2 hours to allow the frosting to set firm before lifting out by the parchment paper and slicing into squares.

Notes

It is absolutely vital that the brownie base is 100% cooled before adding the frosting, otherwise the butter in the frosting will melt and create a mess.