recipe from Averie Cooks via Pinterest
SUGAR COMA ALERT! Okay. I saw these brownies on Pinterest and thought, "Oh my YUM!" However, I must warn you. These are not for the sugary faint of heart. In fact, there are some ingredients in these that I am sure could be forgone and these would still be dreamy delicious. When I come down off of my sugar high, I will have to try them again omitting some of the ingredients I thought might be a little unnecessary. So here goes!
One 7 ounce jar of Marshmallow creme
1/8 teaspoon mint extract
8 drops + green food coloring
1 batch of brownies (brownie mix, water, oil, eggs)
One package of Cool Mint Oreo cookies
3/4 cup white chocolate chips (melted)
1 cup vanilla frosting
Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray it with cooking spray. In a medium bowl, stir together marshmallow creme, mint extract, and 4 drops of food coloring.
In a large bowl, prepare brownie mix as directed on box using water, oil, and eggs and fold in 12 hand-crumbled Oreos at the end.
Spread brownie batter in prepared pan. Drop about 1/2 cup of minty marshmallow mixture onto brownie batter and reserve the remainder. Gently pull a knife through the batter in S-shaped curves for a swirled design. Bake about 25 minutes or until brownies are set, taking care not to over bake. Cool completely, about 1 hour.
While brownies are cooling, make vanilla frosting by combining the following ingredients and beating until fluffy.
1/2 cup butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract
splash of milk, if necessary for proper consistency
In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer taking care not to scorch the chocolate. Stir until smooth. Add the melted white chocolate chips and the vanilla frosting to the minty marshmallow mixture. Stir in 4 drops green food coloring and carefully spread over cooled brownies. Sprinkle with 18 hand-crumbled Oreo cookies, slightly pressing then into the green mixture. Allow top layer to set fully before slicing and serving. Averie said she prefers these bars chilled. She stores them in the refridgerator in an airtight container (or in the freezer for up to 3 months).