St. Patrick’s Day Mint Brookies
1 Ghirardelli brownie box mix ( I used Chocolate supreme. But Double or Triple Chocolate would work well here as well!)
ingredients for brownie mix as per instructions on the box
8-10 Mint Oreos
1 1/4 c. all purpose flour
1/4 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, softened
1/4 c. plus 1 TBLS brown sugar
1/4 c. plus 1 TBLS granulated sugar
1 t. vanilla extract
1/2 c. mini -chocolate chips
1/2 c. Dark Choclolate Mint Green M+M’s for garnish
Preheat the oven to 350 degrees and line a 9x 13 pan with foil or parchment paper and spray with baking spray.
Make brownies according to package directions and pour batter into the prepared pan.
Break up Oreos by hand and place them on top of the brownie layer. (See photo)
In a medium bowl, Sift together flour, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter, and two types of sugars until blended. Add egg and vanilla and mix. Add flour mixture in two or three additions and mix thoroughly until blended.
Stir in mini- chocolate chips by hand. Mixture will be thick.
Divide dough into several parts, flatten them by hand and lay them on top of the brownie and cookie layers in the pan and pat down slightly. (Cookie dough does not have to completely cover brownie and cookie layers). You can allow brownie and cookie pieces to “peek” through. (see photo)
Press M+M’s into the top and place the pan in the oven and bake for approximately 28-36 minutes or until the top is golden brown and the center is set and a toothpick comes out fairly clean.
Allow to cool for at least 45 minutes before cutting them into approximately 24 bars.