Happy March! March is one of my favorite months. Not only does it mean that spring is coming, but it’s also the month of my birthday and St. Patrick’s Day! Now St. Patrick’s Day used to take on a slightly different tone for me…but since this guy came into my life, things have changed a bit.
Going out to the bar all day long like we used to just doesn’t have the same appeal. I think those of you with young children can agree that any excess drinks you might have at the bar is not worth the headache you are guaranteed to have in the morning.
So if you aren’t planning on over-indulging in green beer next weekend, consider over-indulging in a couple of these brownies. They’ll pair better with a cold glass of milk over a cold beer anyway! These brownies have more than a couple of steps, but you could always shorten the process with brownie mix and store-bought frosting. I promise they are worth the effort though! Come on, brownie mixed with Oreos and marshmallow minty fluff goodness – then top that with a white chocolate frosting and then MORE Oreos?! AMAZING!
The next two weeks I’ll be sharing recipes that are perfect for celebrating the upcoming holiday. Both green treats and bar themed creations, you’ll find something that you can bring to a party or enjoy at home with that pint of Guinness. Sláinte!
Mint Chocolate Oreo Brownies, adapted from Love Veggies and Yoga
- one 7-ounce jar Marshmallow Fluff
- 1/8 teaspoon mint extract
- 8 drops+ green food coloring, or until desired shade of green is reached
- 18 Cool Mint Oreo Cookies, roughly chopped
Brownie base & topping:
1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix)
12 Cool Mint Oreo Cookies, roughly chopped
3/4 cup white chocolate chips, melted
1 cup vanilla frosting – see ingredients below in step 4 (or use 1 cup store-bought vanilla frosting)
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, 4 drops of food coloring, or until light green is achieved.
In a large bowl, prepare the brownie mix as directed on box, using water, oil, eggs, and fold in 12 of the chopped Oreos at the end.
or make brownies from scratch:
- 4 ounces baking chocolate
- 3/4 cup butter or margarine, melted (1 1/2 sticks)
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 12 Cool Mint Oreo Cookies, roughly chopped
Microwave chocolate and butter in large microwave-safe bowl for about 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Then stir in eggs and vanilla. Stir in flour until just combined. Fold in Oreos.
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. 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.
- 1/2 cup butter or margarine, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- splash of milk
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 chopped 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 storein the freezer for up to 3 months.