Grant had a potluck at work today and I used that as an opportunity to try another new recipe - one that I could sample a bit of but not have the whole pan around tempting me. Good thing.
These things are ridiculous.
Almost gooey, chocolatey brownies with a minty marshmallow swirl and the crunch of chocolate mint cookies, topped with a fabulous jazzed up buttercream with white chocolate, topped with more cookies.
How could you go wrong with that?
The original recipe called for Mint Oreos, which I'm sure are just fabulous, but I didn't find any on my grocery trip, so I settled for Grasshopper Mint Cookies. Regular oreos could also be used, with or without the mint, if you so desire. I definitely liked the Grasshopper Cookies, though. They add a nice, subtle mint flavor without being overwhelming. And the extra chocolate doesn't hurt, either.
I'm told these were quite popular at the potluck and there were several requests for the recipe, so that's always a good thing.
I don't know if mint is a traditional Irish flavor or not, but the green makes these a festive option for St. Patrick's Day for sure. But honestly, who needs a holiday to make a crowd-pleasing dessert?
Heaven knows I don't!
Recipe: adapted slightly from Love Veggies and Yoga
4 ounces baking chocolate (4 squares Baker's Semisweet Chocolate)
3/4 cup butter
2 cups sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 package Grasshopper (chocolate mint) cookies OR 12 Cool Mint Oreos, crumbled
1 7-oz jar marshmallow fluff
1/8 tsp. mint extract
Green food coloring, if desired
1 cup white chocolate chips
1/2 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla extract
2-3 T. milk or cream
1/2 package Grasshopper Cookies
Preheat oven to 350°.
Line a 13 x 9" pan with foil and butter well. Set aside.
In a microwave safe bowl, heat chocolate and butter for about 90 seconds, or until butter is melted. Stir and heat a few seconds more to finish melting chocolate if necesssary. Add sugar and stir. Mixture will be grainy - that's okay. Add eggs and vanilla and whisk well. Add in flour, and mix until incorporated. Add in crumbled cookies. Pour into prepared pan.
In a separate bowl, mix marshmallow fluff, mint extract, and a few drops of green food coloring. Drop 1/2 cup of this mixture by spoonfuls over brownies. (the rest of the marshmallow fluff is saved for the frosting.) Swirl with a knife to get a marbled effect.
Bake for 23-25 minutes, or until brownies are set.
To prepare frosting, begin by melting the white chocolate chips in the microwave. Do it in 30 second increments, as white chocolate can scorch easily. Be sure to stir every time, as chips can appear still solid but actually can be stirred smooth.
With an electric mixer, beat butter until creamy. Add in powdered sugar gradually, mixing until combined. Add in vanilla and milk, beating to a smooth and very creamy frosting. Add the melted white chocolate chips and the remaining marshmallow fluff mixture.
Tint with more green food coloring, if desired.
Spread over cooled brownies.
Crumble remaining Grasshopper Cookies (I did all but about 5) over the brownies and press in gently.
Refrigerate until slightly firm.
Bars store best in the refrigerator and are delicious cold or room temperature.
Linked to Finding Joy in my Kitchen