Last weekend I hosted a champagne tea party with girlfriends – heavy on the champagne, light on the tea. I wanted to offer an ode to St. Patrick’s Day, and chose this recipe from Averie Cooks for my green needs. Warning: These brownies are not for the faint of heart — neither the making nor the eating.
- 1/8 tsp mint extract OR 2 tsp finely chopped fresh mint
- green food coloring
- 7 oz jar marshmallow fluff
- 1 batch of brownies (use 1 box of brownie mix – make according to directions on the box)
- 1 package Cool Mint Oreo Cookies, hand-crumbled
- 3/4 cup white chocolate chips, melted
- 1/2 cup butter or margarine, softened
- 3 to 4 cups powdered sugar
- 1 tsp vanilla extract
- splash of milk, if necessary for consistency
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* or chopped mint (be very careful; a little bit of mint goes a very long way), and 4 drops of food coloring, or until light green is achieved.
2. In a large bowl, prepare the brownie mix as directed on box, using water, oil, eggs. Once blended, fold in 12 hand-crumbled Oreos at the end. Your hands will be green, greasy and minty fresh.
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 25 to 30 minutes or until brownies are set, taking care not to overbake. 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 (or use 1 cup storebought vanilla frosting). Combine 1/2 cup softened butter, 1 tsp vanilla and 1 cup powdered sugar until smooth. Add 2-3 more cups powdered sugar until a sticky but smooth frosting merges. Add a dash of milk if needed. Beat until fluffy.
5. In a 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 to the vanilla frosting, stir. Add the reserved green minty marshmallow mixture. Stir in 4 drops+ food coloring, or until light green color is reached. Spread the green frosting mixture over the cooled brownies. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture.
6. Tightly seal the brownies with plastic wrap followed by foil, and place the bars in the refrigerator until the top layer fully sets. Cutting these brownies takes some muscle, or a sharper knife than I own. These are rich and fudgy, and last in the refrigerator for at least a week — well, unless you eat them that is. Let the brownies come to room temperature for a few minutes before eating.
700 years later — They’re done! And it is the damnedest thing – these came out like the picture!
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.