1 package (18.3 ounces) fudge brownie mix* + ingredients called for
3 ounces full-fat cream cheese, at room temperature
1/4 cup, 4 tablespoons unsalted butter, at room temperature
1 to 1 and 1/2 teaspoons peppermint extract, not mint extract
Pinch of salt
Green food coloring, optional
2 cups powdered sugar
1 cup + 2 tablespoons Andes Mint Baking Chips
1/2 cup, 8 tablespoons unsalted butter
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with foil or parchment paper with an overhang. This is essential if you want the brownies to come out well.
Follow the directions to make the brownies. Do not add the fudge packet.
Coarsely chop the oreos into pretty small pieces (more for a heavier oreo flavor, I generally use just 6)
Stir in the chopped oreos with the brownie mix.
Bake according to package directions. Remove from the oven when finished baking and add the fudge packet on top. Spread with a spatula.
Place the brownies in the freezer (covered) while preparing the frosting layer.
In a large bowl, beat together the room temperature (not melted at all!) cream cheese and butter until creamy.
Beat in the peppermint extract, salt, and food coloring. Slowly add in the powdered sugar beating in between additions.
Beat until smooth and creamy. Resist the urge to add milk or cream, it will come together, just keep beating it! Taste and add more peppermint extract if desired.
Spread on top of the cooled brownies and return the brownies to the freezer while preparing the topping.
In a large microwave safe bowl, add in the mint chips and butter. Microwave in bursts of 15 seconds stirring for 15 seconds in between each burst until the chocolate is melted and smooth. (I've burned the mint chips by being impatient, so don't microwave longer than 15 seconds without stirring it to avoid burning yours)
Remove the brownies from the freezer and top with the melted mint chips. Tip the brownie pan from side to side to get the chocolate to coat evenly.
Cover the brownies and place in the fridge to allow to full set-up before enjoying.
To cut, remove the completely set-up and chilled brownies from the fridge. Remove brownies from the pan (using the overhang) and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then cut in quick fast cuts. The sharper the knife, the less chance you'll have for the chocolate breaking on top.
*My ultimate favorite mix in this recipe is the Betty Crocker's Original Supreme mix (with packet of fudge in it) and another favorite is the Ghiradelli Chocolate Ultimate Fudge Brownie Mix.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!