St. Patrick’s Day Triple Layer Fudgy Mint Oreo Brownies

Indulge in the festive flavors of St. Patrick’s Day with these Triple Layer Fudgy Mint Oreo Brownies. This delightful dessert features a rich, fudgy brownie base layered with a creamy mint Oreo filling and topped with velvety chocolate ganache. Perfect for celebrating St. Patrick's Day or any chocolate lover's gathering, these brownies not only taste incredible but also look stunning with their vibrant layers. Simple to prepare and sure to impress, they bring together the classic combination of mint and chocolate for an unforgettable treat.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Dessert Cuisine: American Keyword: Use high-quality chocolate for richer flavor. Let brownies cool completely before slicing for cleaner cuts. Customize by adding nuts or other flavors as desired. Servings: Approximately 24 servings Calories: 220kcal Author: Tisha

Ingredients

1 cup unsalted butter, divided
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
½ cup brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
15 mint Oreo cookies, crushed
8 ounces cream cheese, softened
1 cup powdered sugar
½ teaspoon peppermint extract
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
Melt ½ cup of unsalted butter with chopped bittersweet chocolate in a saucepan over low heat until smooth. Stir in granulated and brown sugar, then add eggs one at a time followed by vanilla extract. Fold in flour, salt, and baking powder until combined.
Pour the brownie batter into the pan and bake for 20-25 minutes until moist crumbs remain on a toothpick. Cool completely.
Beat softened cream cheese until smooth; mix in powdered sugar and peppermint extract, then fold in crushed mint Oreos. Spread over cooled brownies.
Make ganache by melting remaining butter with chocolate chips until smooth; pour over the mint layer and spread evenly.
Chill for at least one hour, then cut into squares and serve.

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