Mint Oreo Brownies
Tags: Dessert
Yield: 24
- ½ cup butter
- ½ cup oil
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- ¼ teaspoon mint extract
- ⅔ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 15.5 ounces package Mint Oreos
- ½ cup butter softened
- 1 ¾ cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- ¼ to ½ teaspoon mint extract
- a few drops green food coloring
- 3 tablespoons butter
- 3 tablespoons cocoa powder
- 1 tablespoon corn syrup or honey
- 1/2 cup powder sugar
- 1-2 tablespoons milk or heavy cream
- Preheat oven to 350°F. Grease and flour a 9 x 13 inch pan. Melt the butter in a large microwave safe bowl. Whisk in the oil, sugar, eggs, vanilla and mint extracts. Beat in the cocoa, flour, salt and baking powder.
- Spread half the batter into the prepared pan, layer on 24 whole mint oreos and spread the second half of the batter on half. Bake for 25-30 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely.
- Beat the butter in a stand mixer for 1-2 minutes, beat in the powdered sugar. Add enough of the milk or cream to be a spreadable consistency and the mint extract to your tastes. Spread on top of cooled brownies.
- Gently crush the remaining oreos in the package and sprinkle on top of the frosted brownies.
- Melt the butter in a medium microwave safe bowl. Stir in the cocoa powder, corn syrup, powdered sugar, and enough milk or heavy cream to make a smooth consistency. Microwave up to 20 seconds, as needed, and stir.
- Drizzle on top of cooled brownies. I put mine into a ziploc bag and cut the corner off for a more controlled drizzle. Let cool and cut into bars.
