Saturday, April 13, 2013

Triple Layer Fudgy Mint Oreo Brownies

Triple Layer Fudgy Mint Oreo Brownies


Makes 24 brownies
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)
12 Cool Mint Oreo Cookies + 18 Cool Mint Oreo Cookies (almost an entire 17-ounce
package), hand-crumbled
3/4 cup white chocolate chips, melted
1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup storebought
vanilla frosting; use the entire plastic container if you want a thicker final green
layer)
Steps
1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking
spray. 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 (known now as
‘green minty marshmallow mixture’)
2. In a large bowl, prepare the brownie mix as directed on box, using water, oil,
eggs, and fold in 12 hand-crumbled Oreos at the end.
or make brownies from scratch (based on my Fudgy Nutella Brownies):
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 butter or margarine, melted (1 1/2 sticks)
2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons espresso or brewed coffee, optional
1 cup all-purpose flour
12 Cool Mint Oreo Cookies, crumbled
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
Oreos over the bowl and fold them in.
3. Spread brownie batter in prepared pan. Drop about 1/2 cup of green minty
marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a table
knife through the batter in S-shaped curves for a swirled design. 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.
4. While brownies are cooling, make vanilla frosting by combining the following and
beating until fluffy (or use 1 cup storebought vanilla frosting – or use entire can if
you want a thicker final green layer) and set finished frosting aside.
1/2 cup butter or margarine, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
splash of milk, if necessary for consistency
5. 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). Add the melted white
chocolate chips and the vanilla frosting to the reserved green minty marshmallow
mixture. Stir in 4 drops+ food coloring, or until light green color is reached, and
spread over cooled brownies. 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 or store in the freezer for up to 3 months. Note: Use regular Oreos
if you can’t find Mint Oreos and possibly add a touch more mint extract to the ‘green
minty marshmallow mixture’ in Step 1 if desired.

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