Rich, fudgy brownies are spread with lightly minted marshmallow creme, then sprinkled with crushed Thin Mints. What’s that you say? Over the top? I can’t hear you.
Sometimes we get together with Eric’s out-of-state siblings (on a Google hangout) and play board games. We were playing Scattergories the other day when I caught Eric writing something down after the buzzer had gone off. “CHEATER!!!!” I yelled as loud as I could and we all started verbally abusing him.
He looked at me with puppy dog eyes and earnestly said in an undertone, “I was writing you a note Karen…”
Well then my heart melted and my eyes went starry and I said “Really?” I fully repented. What a sweet husband.
I was about to tell you all about it, because everybody loves a sappy story now and then. (No? Just me?) So I asked him a few minutes ago what he was writing me.
“Oh. Totally cheating. I can’t believe you guys bought that.”
(Cue punching.) Never again. My heart is now encased in ice. Watch out, Eric. The board game police are gonna HUNT YOU DOWN.
But back to the sappy love story. Let’s talk about these brownies. (If these aren’t a sappy love story, then I don’t know what is.) My favorite recipe for rich, fudgy brownies (made with brown butter…yes, the obsession continues) smothered with marshmallow and mint cookies. You could use a box mix if you want. I’m no judge.
The marshmallow creme only has a few drops of peppermint in it. Like maaaaybe an 1/8 teaspoon. I have this terrible habit of adding too much peppermint to desserts and ruining them. When I made this the first time I added a 1/2 teaspoon. DON’T DO THAT. You may as well spread toothpaste all over your brownies, the whole tube. THESE brownies though, are the perfect level of mint, which is to say, not in your face. Make these for St. Patrick’s Day!
Source: Recipe idea from Southern Girl Ramblings
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