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!
Thin Mint Marshmallow Brownies
For the brownies
- 3/4 cup (1 and 1/4 sticks) salted butter
- 1 and 1/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 tablespoon water
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet or dark chocolate chips
- 1 (7oz) jar marshmallow creme
- 1/8 teaspoon (or less) peppermint extract
- 10 drops green food coloring
- 15 thin mints or mint Oreos, roughly chopped
- Preheat oven to 350 degrees F.
- Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with nonstick spray. Or just spray the pan.
- Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
- (You can skip this step and just melt the butter if you want. The brownies don't taste like brown butter, this step just makes them extra rich.)
- While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer.
- Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth.
- Add the water and vanilla. Add the eggs, mixing quickly so they don't curdle (if your butter is still pretty hot).
- Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
- Use a sturdy rubber spatula to spread batter in the prepared pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
- Let the brownies cool. Or stick them in the freezer for 10 minutes like I did and call it good.
- Peel all the foil off the top of the jar of marshmallow creme. Microwave for 15-20 seconds, or until it just starts to rise above the lip of the jar.
- Scoop the creme into a bowl or stand mixer. Add a little peppermint extract and green food coloring. Mix well, scraping sides.
- Pour the marshmallow creme over the brownies and spread to the edges.
- Top with the chopped thin mints, pressing in lightly with your hands if necessary. Let the marshmallow settle back to room temperature before cutting and serving.
by The Food Charlatan
Source: Recipe idea from Southern Girl Ramblings
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