Triple Layer Fudgy Mint Oreo Brownies
Happy Saint Patrick’s Day! A few weeks early, but who’s counting.
I couldn’t resist sharing these.
These brownies are the best thing to come out of my kitchen thus far in 2012.
I know we’re only two months into the year, but I assure you, these
take the cake take the brownie.
Let’s talk about what’s going on in them. First there is an incredibly dense, rich, and fudgy brownie base layer. I adapted my own Fudgy Nutella Brownies, which are my favorite brownie recipe of all time, and I’ve sampled one or two brownies over the years. It’s the best-tasting (and easiest) brownie-from-scratch recipe I’ve ever tried because the resulting brownies are incredibly fudgy, dense, and not at all cakey or dry.
To the brownie batter for the base layer, I added a dozen crumbled Cool Mint Oreo Cookies (Layer 1)
I also made a green minty marshmallow mixture, comprised of Marshallow Fluff, peppermint extract, and green food coloring, and I swirled half of it through the brownie batter along with the crumbled Oreos.
To say this green mixture is “pretty good” is an understatement: white chocolate chips + buttercream frosting + Marshmallow Fluff + peppermint extract = Dive In and Don’t Come Up For Air.
I would like to have this stuff on hand for mental health days because a spoonful of it is guaranteed to put a smile on your face. Rich, sweet, decadent, minty, yet still fluffy.
While the brownies were baking I made the next layer (Layer 2):
melted white chocolate chips
made a batch of buttercream frosting
combined the white chocolate chips + buttercream frosting + the remaining half of the green minty marshmallow mixture
After spreading the Green Goddess over the cooled brownies and because there wasn’t enough going on already, I crumbled a dozen and a half more Cool Mint Oreos over the top (Layer 3)
This recipe below looks long because I gave instructions for how to make both brownies and frosting from scratch.
Use a boxed brownie mix and a can of frosting if that’s what it takes for you to make these.
Yes, there are a few stages and steps but it’s all worth it, I promise. Really you’re just making brownies, making a green minty marshmallow mixture, and crumbling Oreos everywhere. Not hard at all and no electric mixer is necessary.
I cannot convey to you how good these are:
The brownies themselves are so rich, and the mint Oreos crumbled in the batter add a crunchy minty surprise.
The green minty marshmallow mixture that is swirled throughout the brownie batter add a sweet soft surprise.
(I’m all about contrasting flavors and textures)
The top layer of green minty marshmallow mixture, with melted white chocolate chips, vanilla buttercream frosting, and more crumbled Oreos…
Heaven-sent. Or Saint Patrick sent.
PMS? Bad day? Child not cooperating? Husband not cooperating? Your dog ate your homework? Your favorite lip gloss has been discontinued? You typically don’t celebrate St. Patrick’s Day? You just got a parking ticket? Your boss is mean? Your best friend forgot your birthday? Your husband forgot your birthday?
Not a problem. Have one of these.
Mint Oreos, chocolate, and green food will cure whatever ails you. And by green food, I do mean one of these and not a kale salad.
Both Saint Patrick and I urge you to make these.
Triple Layer Fudgy Mint Oreo Brownies
These layered brownies are loaded with rich textures and flavors, from the dense fudgy brownies layer, to the soft, fluffy minty layer, with oodles of crushed Mint Oreos throughout. Use regular Oreos if you can’t find Mint Oreos and possibly add a touch more mint extract to the filling. As a shortcut, feel free to use your favorite boxed brownie recipe for the brownie layer, and to use 1 cup to 1 can of storebought vanilla frosting for the frosting and topping layer. They’re rich, decadent, and everyone loves these!
one 7-ounce jar Marshmallow Fluff
1/8 teaspoon mint extract*
8 drops+ green food coloring, or until desired shade of green is reached
1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)
4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)
3/4 cup unsalted butter, melted (1 1/2 sticks)
2 cups granulated sugar
1 teaspoon vanilla extract
2 tablespoons espresso or brewed coffee, optional
1 cup all-purpose flour
12 Cool Mint Oreo Cookies, hand-crumbled
Frosting and Topping
1/2 cup butter or margarine, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
splash of milk, if necessary for consistency
3/4 cup white chocolate chips, melted
18 Cool Mint Oreo Cookies, hand-crumbled
1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.
2. Filling – In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.
2. Brownies – Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.
3. Spread brownie batter in prepared pan.
4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.
5. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.
6. Frosting and Topping – While brownies are cooling, make vanilla frosting by whisking together the butter, confectioners’ sugar, vanilla, and milk as needed until smooth and fluffy, or beat with an electric mixer. Optionally use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer.
7. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily).
8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.
9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.
10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container for up to 10 days or in the freezer for up to 6 months.
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If you’re a fan of mint, you may enjoy these other desserts, all of which are also mint + chocolate combinations:
Girl Scout “Thin Mint”-Inspired Fudge (Raw, Vegan, GF)
Chocolate Peppermint Donut Holes (Raw, Vegan, GF)
Creme de Menthe Bars (No-Bake, Vegan, GF)
Peppermint Patties (Raw, Vegan, GF)
Mint Chocolate Coconut Snowballs (Raw, Vegan, GF)
Do you celebrate St. Patrick’s Day?
Not only are these brownies perfect for St. Paddy’s Day, but they would also be wonderful for Christmas and winter holiday parties.
They are going on my 2012 holiday baking list. It’s never too early to start thinking about holiday baking season, 8 months in advance.
Do you like mint-flavored foods?
I do, but a little mint goes a long way and once you add it, you cannot un-do it. I learned that the hard way when I once made creme de menthe bars that tasted like I was eating a bottle of Listerine, so easy does it when adding mint.
Happy St. Paddy’s Day!