- Aluminum foil
- Cooking spray
- 7 oz jar marshmallow fluff
- 1/8 t mint extract
- 10 drops green food coloring
- 1 box brownie mix
- Vegetable oil (amount depends on the brownie mix)
- Eggs (amount depends on the brownie mix)
- 17 oz package cool mint Oreo cookies
- 3/4 c white chocolate chips
- 1/4 t vanilla extract
- 1 canister vanilla frosting
Preheat oven to 350. Line a 9×13 pan with foil & spray it with cooking spray. In medium bowl, stir marshmallow fluff, mint extract, & 5 drops of food coloring (or more) until light green color is achieved. In a large bowl, prepare the brownie mix as directed on the box, using water, oil, eggs, & fold in 12 hand crumbled Oreos at the end. Spread brownie batter in prepared pan. Place random dollops (about 1/2 c) of the green marshmallow mixture on top of brownie batter & save the rest for later. Gently pull a table knife through batter in S-shaped curves for a swirled looking top to your brownies. Bake until brownies are set, being careful not to overbake. I originally set my timer for 25 minutes but ended up having to bake them for around 40 minutes until they were done in the center. Cool brownies completely before icing. In another small microwave-safe bowl, melt the white chocolate chips for 30 second intervals. Take out the chips and stir in between each 30 second intervals until they are completely melted and smooth. Add the melted white chocolate chips, vanilla extract, & the vanilla frosting to the reserved marshmallow mixture. Stir in 5 drops of food coloring or until your desired level of green is achieved. Once the ingredients are blended, spread over cooled brownies. Crumble Oreos by hand and sprinkle them over the brownies, pressing them in lightly. Let it set before slicing and serving.
Recipe and image courtesy of eMeals founder and mother of four, Jane DeLaney.