Mmmmint Oreo Brownies

You can’t say “mint Oreo brownies” without saying “mmmm”. Nor would you want to, as these are mmmmarvellous.

As if a chocolate brownie wasn’t gorgeous enough, adding the Oreos brings new, and welcome, texture to this chocolatey party.

This recipe is egg free. For the simple reason that I was fresh out of eggs. Undeterred, I substituted 4 eggs with 4 tablespoons of thick Greek style yoghurt. The resulting brownies were as smooth, rich and gooey as ever so I share it now with you.

Mmmmint Oreo Brownies



  • 150g butter
  • 300g soft brown sugar
  • 75g cocoa powder
  • 150g plain flour
  • 1 teaspoon bicarbonate of soda
  • 4 tablespoons Greek style yoghurt (or 4 beaten eggs if you prefer)
  • 1 teaspoon peppermint extract
  • 120g milk chocolate, chopped
  • About 8 mint Oreos, broken up a bit


  • First, preheat your oven to 180C and line a square tin with foil (my tin is 20cm square).
  • In a pan which can hold all of the ingredients, melt your butter over a gentle heat. Then stir in the sugar.
  • Next add the flour, cocoa and bicarbonate of soda and roughly mix. Take off the heat.
  • Now plop in the yoghurt and mint extract and stir again.
  • Stir in the chocolate chunks and pour your unctuous mixture into the waiting tin.
  • Scatter over those broken Oreos and press them down very slightly.
  • Pop in the oven to bake for 25 minutes. It’s worth having a check at 20 minutes as you don’t want to over cook and miss out on that gooey loveliness. When ready, the brownie will look set on top but will still have a wobble underneath.
  • Once cooked, take out of the oven and cool on a wire rack, still in the baking tin.

Chocolate Filled Cinnamon Muffins

These muffins are delicately flavoured with vanilla, filled with chocolate spread and dipped in cinnamon sugar. Quite simply delicious.

Like all muffin recipes, these are really quick and easy to make and a little too easy to scoff. I was devouring one of these beauties just half and hour after I dreamed up the idea.

You can use any kind of chocolate spread you have in the cupboard and if you don’t fancy cinnamon just leave it out.

We all deserve a treat now and then, make this your indulgence today.

Chocolate Filled Cinnamon Muffins REcipe

Makes 10


  • 85ml vegetable oil (I used sunflower)
  • 125ml milk (any works, including plant milk)
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 200g self-raising flour
  • 100g caster sugar
  • 10 teaspoons of chocolate spread
  • 50g butter
  • 50g extra caster sugar
  • 1 teaspoon of cinnamon


  • Before you get started preheat your oven to 180C and pop 10 muffin cases in your muffin tin.
  • Whisk the oil, milk, egg and vanilla together.
  • Then add the flour and sugar and mix briefly until just combined. Your mix will have lumps in it so do not fear, this is a good thing. Never over mix a muffin batter or they end up a bit tough, which is not a good look for a muffin.
  • Now put some mixture into the muffin cases so they are just under half full. Put a teaspoon of chocolate spread into each then top up with muffin mixture.
  • Bake in the oven for 18 – 20 minutes until golden and well puffed up.
  • When you’ve got about 5 minutes baking time left melt the butter. Mix together the sugar and cinnamon.
  • Once they’re cooked dip each muffin top into the melted butter and then into the cinnamon sugar.
  • Leave to cool slightly ( I typically can’t wait longer than the time it takes to make a cup of coffee to enjoy with one of these) and devour.