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Triple Layer Fudgy Mint Oreo Brownies
A yummy and delecious triple layer fudgy mint brownie recipe the kids
will sure to love as well as mom and dad. A new and yummy delicious
simple treat OR dessert idea.
Makes 24 brownies
Ingredients for first layer:
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 -use 1 box of brownie mix –make according to
directions on the box by adding the water, oil, eggs12 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)
Directions:
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’) 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.
Ingredients for second layer:
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
Directions:
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.
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.
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.
Ingredients for third layer:
1/2 cup butter or margarine, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
splash of milk, if necessary for consistency
Directions:
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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