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Mint Oreo Brownies

 
One serving costs about $0.4

$0.40 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

25 vegetarian,lacto ovo vegetarian American
spoonacular Score:20%

Spoonacular Score: 20%

 

The recipe Mint Oreo Brownies could satisfy your American craving in about about 45 minutes. One serving contains 241 calories, 3g of protein, and 12g of fat. For 40 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 25. Head to the store and pick up butter, chocolate, sea salt, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista has 2 fans. Overall, this recipe earns a rather bad spoonacular score of 15%. Similar recipes include Mint Oreo Brownies, Triple Layer Fudgy Mint Oreo Brownies, and Cool Mint Oreo Stuffed Fudgy Brownies.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.67 cups
1.67 cups all purpose flour
all purpose flour
1 cup
1 cup cocoa powder
cocoa powder
0.5 tsps
0.5 tsps sea salt
sea salt
2 sticks
2 sticks butter
butter
6 ounces
6 ounces unsweetened chocolate
unsweetened chocolate
3 cups
3 cups sugar
sugar
2 tsps
2 tsps vanilla extract
vanilla extract
18
18  mint
mint
4
4  eggs
eggs
1.67 cups all purpose flour
1.67 cups
all purpose flour
1 cup cocoa powder
1 cup
cocoa powder
0.5 tsps sea salt
0.5 tsps
sea salt
2 sticks butter
2 sticks
butter
6 ounces unsweetened chocolate
6 ounces
unsweetened chocolate
3 cups sugar
3 cups
sugar
2 tsps vanilla extract
2 tsps
vanilla extract
18  mint
18
mint
4  eggs
4
eggs

Equipment

oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
frying pan
frying pan
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

Preheat the oven to 350F. Line a 9x13 pan with foil. In a small bowl. Sift together the flour and cocoa powder. Whisk in the sea salt and set aside. In a medium saucepan. Melt the butter and unsweetened chopped chocolate until all the chocolate is melted and the mixture is smooth. Stir in the sugar and vanilla. Remove from heat. It will look 'grainy' because of the sugar but don't worry. Whisk/stir in the eggs one at a time. Beat well after each addition. You should now have a smooth, satin-like mixture. Add the flour/cocoa and stir until uniform. Stir in the Oreos. Pour into prepared pan. Crush some extra cookies over the top. Bake for about 35 minutes. A tester should be free of any batter but have a few moist crumbs.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
1.6666666666666665 cups all purpose flour
1 cup cocoa powder
½ teaspoons sea salt
2 sticks butter
6 ounces unsweetened chocolate
3 cups sugar
2 teaspoons vanilla extract
18 mint
4 eggs
Price
$0.28
$1.38
$0.01
$1.94
$3.46
$0.83
$0.60
$0.42
$0.96
$9.88

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
241k Calories
3g Protein
12g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
241k
12%

Fat
12g
19%

  Saturated Fat
7g
46%

Carbohydrates
34g
12%

  Sugar
24g
27%

Cholesterol
45mg
15%

Sodium
124mg
5%

Caffeine
13mg
4%

Get Enough Of These
Protein
3g
7%

Manganese
0.48mg
24%

Copper
0.37mg
19%

Iron
2mg
12%

Magnesium
42mg
11%

Fiber
2g
10%

Selenium
6µg
9%

Phosphorus
78mg
8%

Zinc
1mg
7%

Vitamin A
294IU
6%

Vitamin B2
0.1mg
6%

Folate
22µg
6%

Vitamin B1
0.08mg
5%

Potassium
134mg
4%

Vitamin B3
0.68mg
3%

Vitamin E
0.32mg
2%

Calcium
20mg
2%

Vitamin D
0.28µg
2%

Vitamin B5
0.18mg
2%

Vitamin K
1µg
1%

Vitamin B12
0.08µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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