Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with PAM Cooking Spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, coffee (does not make the bars taste like
coffee and enhances the chocolate flavor), vanilla, peppermint
extract (be very careful not to over-add or your bars will taste like
mouthwash), and whisk until smooth.
Whisk in the cocoa powder. It could take several minutes of
vigorous whisking if your cocoa powder is lumpy.
Add the flour and stir until just combined, don't overmix.
Using a sharp knife, quarter 20 Oreos on a cutting board and stir
them into the batter.
Turn batter out into prepared pan, trying your best to evenly
disperse the Oreos within the batter. Smooth the top lightly with a
spatula.
Using a sharp knife, quarter remaining 5 Oreos and place them onto
the top of the batter, dispersed evenly. Push them down with your
fingertip just far enough into the batter so it touches them, but do
not submerge; you want to see them for a visual pop.
Bake for about 28 to 30 minutes, or until done. A toothpick inserted
in the center should come out mostly clean, or with a few moist
crumbs, but no batter. At 28 minutes (shown in photos), the bars
are very soft and fudgy; if you like firmer and dryer bars, bake for a
few minutes longer. Allow bars to cool in pan for at least 30
minutes before slicing and serving. Bars will keep airtight at room
temperature or in the refrigerator for up to 1 week, or in the
freezer for up to 6 months.
Originally Submitted
3/29/2015
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