Ingredients
Oreo Brownies:
- 2 cups softened butter
- 3 cups white sugar
- 1 cup brown sugar
- 8 eggs
- 1 Tbsp vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp salt
- 20 oz Mint Oreo Cookies family pack size, about 40 cookies split 16 for brownie batter and 24 for garnish
Mint Swiss Meringue Buttercream Frosting:
- 6 large egg whites
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 1/2 cups UNSALTED butter room temperature
- 2 tsp. vanilla
- 1-2 tsp mint extract or oil
- 2-4 drops green gel food coloring
Chocolate Ganache:
- 12 oz chocolate chips milk or semi-sweet
- 4 oz cream 1/2 cup
Method
Brownies:
- Preheat your oven to 350°F (175°C) and prepare your baking sheet - grease or line with parchment paper.
- In a large stand mixer, cream together the butter and both sugars until fluffy. 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, and salt; gradually mix into the creamed mixture only until incorporated.
- Crush (don't pulverize) 15-16 of your Mint Oreos and fold them into the brownie batter.
- Spread the batter evenly in the prepared baking sheet.
- Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean. Allow the brownies to cool completely before frosting.
Mint Frosting:
- While the brownies are baking, whisk together egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Make sure the bowl does not touch the simmering water.
- Heat the mixture, whisking frequently until it reaches 160°F (71°C) or until the sugar has completely dissolved. Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (70-75F), about 10-15 minutes. NOTE - Ensure your meringue mixing bowl is free of any grease. Presence of grease will inhibited the egg whites from whipping into stiff peaks.
- Reduce the speed to medium and add the (slightly chilled but still soft) butter, 1-2 tablespoons at a time. Allow each piece to be fully incorporated before adding the next piece, continue until all butter has been added.
- Whip for an additional 2-3 minutes to allow any lumps of butter to smooth and incorporate.
- Stir in vanilla and mint extract, then add the food coloring.
- Spread the frosting over the cooled brownies.
Chocolate Ganache:
- Place chocolate chips and cream in a microwave safe bowl. Next, heat the chips and cream for 60 seconds or until the cream is hot but not boiling.
- Let the hot cream and chocolate sit for a 1-2 minutes, then stir until smooth. This can take a minute or two. Eventually the cream and chocolate will be fully incorporated into each other.
- Pour and smooth over mint frosted brownies. Ganache should cover the entire top.
- Garnish:Split the remaining Mint Oreos (24 cookies) and place them on top of the brownies as a garnish.
Notes
- Soften your butter beforehand for easier mixing. Note - the butter used for the frosting is best if slightly cooler than room temperature. To achieve this, place the room temperature butter in the fridge 10-20 minutes before adding to the mixing bowl.
- When making the SMBC frosting, make sure your bowl and whisk are clean and free from grease. Grease will inevitably make it impossible for air to be trapped to form the meringue.
- Crush the Oreos for the brownie batter, but don't overdo it. You want to have nice chunks for a delightful crunch.
- If you buy the smaller pack of Mint Oreos, don't fret. Crush 15-20 Oreos and put in batter than with the remaining 10-15 crush or split into 1/4 pieces to place on top as garnish.