Basically, I looked at the picture and went, “Yes. These need to be made.”
Three layers of sheer chocolate fudge minty magic bliss.
I saved this one for last because I was a little bit intimidated by the recipe and decided that, if I was able to pull this off, it would be my crowning achievement for the month.
These were, surprisingly, not difficult to make. I hate working with marshmallow, though. It’s gooey and sticky and uncooperative. It’s why I’ve inadvertently been avoiding making rice krispie treats for so long, even though I love them so very much and I’ve seen recipes for red velvet and pumpkin versions.
But, I digress.
THE RECIPE – TRIPLE LAYER FUDGE MINT OREO BROWNIES
- 1 jar (7 oz) Marshmallow Fluff
- 1/8 teaspoon mint extract
- 8 drops green food coloring
- 12 Cool Mint Oreos (spoiler alert: you will end up using the entire package, so no snacking!)
- 4 oz semi-sweet baking chocolate
- 3/4 cup butter (1 1/2 sticks)
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup butter (1 stick)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 4 drops green food coloring
- 18 Cool Mint Oreos (aka, the remainder of the package)
Preheat oven to 350 degrees (Fahrenheit.)
Line a 9 x 13” pan with aluminum foil and spray with cooking spray. (In hindsight, I went a little too light on the spray in my attempts to not over-spray, and I had problems with the brownies sticking to the foil.)
In a small bowl, stir together the entire jar of marshmallow fluff, 1/8 teaspoon of mint extract, and 4 drops of green food coloring. Did I mention that marshmallow is the most obnoxious ingredient in the world of baking to work with? Because it is. Yet, I persevered, and it seemed to work okay.
In a medium bowl, melt the 4 baking squares and butter in the microwave (about 90 seconds) and stir until you’ve got a smooth buttery chocolatey liquid.
Add the 2 cups of sugar and mix. (Original site warns that it will be a bit granular and that this is a-ok.)
Add the eggs and 1 teaspoon of vanilla extract. Next, add flour, and mix (but do not overmix).
Remove exactly 12 Oreos from the package (she was very specific about this number). Crush with your bare hands and stir them into the batter.
Pour the batter into the foil-lined pan.
Take about 1/2 cup of the green marshmallow goop and drop (or pour) over the brownie batter (save the rest for later).
Take a knife and swirl it until you have a really pretty design. (yes, this again. We all know how much I love doing this. IT’S FANCY!)
Bake for about 25 minutes or until the brownies are set. I actually had to go a bit longer than that, mine seemed to take foreeeeeeeevvvvvvvveeeeerrrrrrrrr to get done. Forever being probably in the neighborhood of 35 minutes. It felt like longer, though.
Let cool completely, around an hour or so.
Time to make the frosting!
In a small bowl, mix together 1/2 cup butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract. In the event you get carried away with the powdered sugar, you can add a teensy bit of milk to get the consistency back in line. It should end up being being very fluffy.
In another small bowl, melt your 3/4 cup of white chocolate chips (original site recommends microwaving in 30-second intervals, stirring in between – white chocolate can scorch easily and that’s something we’d all like to avoid.)
Add the melted white chocolate chips and the vanilla-buttercream-esque frosting to the rest of the green marshmallow goo, add about 4 drops of green food coloring (or more, depending on how green you want it) and blend away.
Spread over the brownies.
Crush the rest of the Oreos on top of the frosting layer. Once you feel like you’ve got it pretty evenly covered, gently press them into the frosting. Let set, and serve! (Best results? Chill it for a little bit.)
I’m not sure if these NEED to be refrigerated or not, but the original site recommends doing so, so I’m going to follow suit. I also found that they were easier to get out of the pan when they were sufficiently chilled. (See: insufficient baking spray at the beginning.)
These… these were a lot sweeter than I expected. They were delicious, of course. Delightfully minty and chocolatey, and pretty, to boot. But very rich, and very sweet. And absolutely terrible for you…. but that’s kind of the point, no?
[Can regular people actually make this? Is it easy?] There are a lot of parts to it, which gives the illusion of difficulty, but once I got started, it wasn’t nearly has hard as I thought they would be.
[Did it require any weird gadgetry or cookware?] Bowls. Lots of bowls. Spatulas too.
[How much did the ingredients cost?] A 7oz Jar of JetPuff Marshmallow Cream will run you about $1.25, a bag of Ghirardelli white chocolate chips (couldn’t find generic on these) is about $2.75, a package of mint Oreos is about $3, a box of baking squares $2.65, mint extract will be about $2-3 if you haven’t picked up one of those yet, and the butter, powdered sugar, regular sugar, flour, vanilla, eggs, and food coloring were all things I had on hand.
*cost of goods based on prices in the Midwest and may vary by region
[Does it taste as good as it looks? Does it only look good because it was so well photographed?] Oh, they’re delicious. But you’ve got to really enjoy mint (or the mint-chocolate one-two punch) to enjoy these. Did I mention they were really sweet? Because they’re VERY sweet. It’s all in the frosting.
[Final recommendation] I think if I make these again, I might just make the brownie part. Just enough fudgy mint chocolately goodness to not be too rich or too (excuse my redundancy) sweet. On the bright side, that’s forcing me to cut them into smaller pieces, which can only mean good things for my waistline. A small piece goes a long way with these. More to share!