Mint M&M Brownies

I debated saving this recipe for another day since my last post was also a chocolate mint recipe. But, thanks to St. Patrick’s Day, I kept seeing minty green treats pop up all over my feeds. And every time I did, I started thinking about these brownies again. So, I think it’s only fair I share these brownies today, while mint and shades of green are on your brain.

IMG_3308Mint M&Ms are pretty incredible. They taste a bit like Andes Mints, and a bit like those pastel mint candies some restaurants keep in a dish at the hostess table. They have a nice crunchy shell, and then a deliciously smooth, chocolate mint center. Plus, they come in a variety of green hues, so they add a fun bit of color when you bake with them.

I bought these M&Ms a while ago without a real plan, and decided they’d taste great mixed into brownies. I turned to a trusty brownie recipes from Sally’s Baking Addiction and simply mixed in my M&Ms instead of chocolate chips. These are very fudgy, dense brownies, with a rich chocolate base. They were the perfect base for Mint M&Ms!

These are a one bowl recipe and pretty quick to whip up, so they’re a great “brownies on a whim” recipe too. And if you don’t happen to have Mint M&Ms on hand, you could just use chocolate chips or swap in any other baking bits you like. I bet you Reese’s Pieces would be awesome–or caramel bits!

Mint M&M Brownies

Original recipe:  Sally’s Baking Addiction. I’ve made some swaps and rewritten things a bit. 

Yield: 30 brownies

Total Time: ~50 minutes 

Cook Time: ~30-36 minutes 

Ingredients

  • 3/4 cup unsalted butter
  • 2 oz of a semi sweet chocolate bar, coarsely chopped (you need 4 ounces total, but add the chocolate in two increments at two different points!)
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup unsweetened natural or dutch-process cocoa powder
  • 1 cup flour
  • 1 tsp salt
  • 2 oz of a semi sweet chocolate bar, coarsely chopped
  • 1 and 1/4 cups Mint M&Ms, chocolate chips or any other mix-in!

Directions

  1. Preheat your oven to 350F
  2. Grease a 9×13 pan with foil or parchment paper, leaving a little hanging over the sides so it’s easier to pull them out later
  3. Use a microwave safe bowl to melt your butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each increment to make sure the ingredients to make sure the ingredients are mixed together. Do this until your mixture is smooth but be careful not to go too far–chocolate can burn!
  4. Whisk in your sugar until the mixture is completely combined
  5. Whisk in your eggs and vanilla. At this point the batter will be light brown
  6. Add in your cocoa powder, flour, salt and the other 2 ounces of chopped chocolate. Fold it all together with a wooden spoon or rubber spatula
  7. Mix in your M&Ms or other baking bits. Do this gently with your spoon or spatula, and be careful not to overmix the batter
  8. Pour your batter into the prepared pan. It will be super thick so you’ll need to use your spatula to spread it around and even it out
  9. Bake your brownies for about 30-36 minutes. Check on them as soon as you smell that telltale smell of brownies float through your kitchen, even if it hasn’t been 30 minutes yet. Use a toothpick in the center to check if they’re done. You’re looking for a few moist crumbs on the toothpick. If there is still wet batter on the toothpick, keep the brownies in the oven a bit longer. Mine took 35 minutes altogether
  10. Let the brownies cool completely on a wire rack before you cut them. If you try to cut brownies before they’re cool, they tend to crumble all over the place!

These will keep in an airtight container for about a week. Or, freeze them!

 

 

Advertisements

Mint Oreo Chocolate Chip Cookies

I have a friend who’s pretty passionate about Oreos. He tries every flavor he can get his hands on, from limited editions (like Peep Oreos) to international releases (like Strawberry Cheesecake). He’s my go-to source for flavor intel, and for recipe scheming, too.

Some of my Oreo experiments haven’t turned out very well. Certain flavors hold up better in baking than others. I had a string of failed attempts to bake with the Cookie Dough Oreos last fall: the Oreo layers kept dissolving in the oven, whether I stuffed them into brownies or cookies. Meanwhile, Halloween Oreos were a perfect baking ingredient.

img_3045

This Mint Oreo Chocolate Chip Cookie recipe plays off the classic mint chocolate flavor combo, with a bunch of added texture. Mint Oreos are one of my all-time favorites, and I just knew they’d taste good in a dark chocolate chip cookie. I picked one of my go-to chocolate chip cookie doughs, from Jenny over at Picky Palate. It’s an incredibly flavorful base and holds up really nicely in the oven. I’ve used it for a range of recipes over the years, from Thin Mint-Stuffed Cookies to brownie-stuffed cookies.

These cookies are an incredible flavor explosion of mint, buttery dough and chocolate. During Girl Scout cookie season, you could swap some Thin Mints in there. This is also a great recipe for some St. Patrick’s Day fun with the little hints of green popping out of every cookie!

Mint Oreo Chocolate Chip Cookies

Original recipe: The dough and technique came from Picky Palate and I just swapped a few things around. I’ve also rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: 30 minutes

Cook Time: ~13 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs, at room temperature
  • 1 tbsp vanilla
  • 3 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup dark chocolate chips
  • 1.5 cups crushed Mint Oreos (I broke each Oreo into ~4 pieces. This creme gets super messy, but it will taste great!)

Directions

  1. Preheat your oven to 350F
  2. Use your mixer to beat the butter, granulated sugar and brown sugar until it’s light and fluffy
  3. Add in the eggs and vanilla, then beat again until it’s well combined
  4. Use a separate mixing bowl to combine your flour, salt and baking soda
  5. Slowly add your dry ingredients to the wet ingredients. Make sure to use a spatula and scrap the sides of the bowl from time to time–sometimes dry ingredients like to hide at the bottom, and then they don’t get incorporated properly!
  6. Use a wooden spoon to mix in the chocolate chips and Oreo bits. I switched to a spoon at this point because the dough got pretty tough, and it was just easier than keeping it in the mixer
  7. Line a baking sheet with parchment paper
  8. Shape your cookies to your preferred size. I eyeball mine vs. using a scoop
  9. Bake for 12-15 minutes, depending on your oven. Mine were perfect at 13 minutes
  10. Let the cookies cool on the sheet for a few minutes, then move them to a rack to cool completely