Description
These Thin Mint Marshmallow Brownies are a decadent twist on classic brownies, featuring rich brown butter-infused chocolate batter topped with a peppermint-flavored marshmallow creme and finished with crunchy chopped Thin Mint cookies for a refreshing mint-chocolate combination.
Ingredients
Scale
Brownie Batter
- 3/4 cup salted butter
- 1 & 1/4 cups 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
Marshmallow Topping
- 1 7-oz. jar marshmallow crème
- 1/8 teaspoon or less peppermint extract
- 10 drops green food coloring
- 15 Thin Mints or mint Oreos, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the brownies.
- Prepare Baking Dish: Line an 8×8 or 9×9 inch baking dish with aluminum foil and spray with nonstick spray, or simply spray the pan directly to prevent sticking.
- Bake Brown Butter: Melt the butter in a large saucepan over medium heat, stirring occasionally. Allow the butter to foam, then brown with milk solids forming. When it smells nutty and slightly caramelized, it’s done. This adds richness but can be skipped if desired.
- Mix Dry Ingredients: While butter browns, combine sugar, cocoa powder, and salt in a bowl or stand mixer.
- Combine Butter with Dry Mix: Pour the hot browned butter immediately into the sugar-cocoa mixture to halt cooking, then beat until smooth.
- Add Liquids and Eggs: Mix in water and vanilla extract. Quickly add the eggs one at a time to avoid curdling, especially if the butter is still warm.
- Add Flour and Chocolate Chips: Stir in the flour and chocolate chips until just combined, resulting in a thick batter similar to cement. Taste for balance.
- Spread and Bake Batter: Using a rubber spatula, spread batter evenly in the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool Brownies: Remove brownies from oven and allow to cool completely, or chill in freezer for about 10 minutes to speed cooling.
- Prepare Marshmallow Topping: Remove foil from marshmallow crème jar top; microwave for 15-20 seconds until it just rises past the jar lip.
- Flavor Marshmallow Creme: Transfer marshmallow crème to a bowl or mixer; add peppermint extract and green food coloring. Mix until evenly colored and smooth, scraping sides as needed.
- Top Brownies: Spread the peppermint-flavored marshmallow creme evenly over cooled brownies, reaching edges.
- Add Crunchy Topping: Sprinkle chopped Thin Mint cookies over the marshmallow layer, pressing gently to adhere if necessary.
- Set and Serve: Let marshmallow topping come back to room temperature and stabilize before cutting brownies into 12 servings and serving.
Notes
- Brown butter adds a nutty richness but can be skipped by simply melting the butter without browning.
- Use fresh peppermint extract carefully, as it can become overpowering; start with less and adjust if desired.
- Freezing the brownies briefly after baking helps speed the cooling process for easier topping application.
- Chopped Thin Mints add a refreshing crunch and mint flavor; mint Oreos can be an alternative.
- Ensure the brownie batter is thick and spreadable; overmixing after adding flour can toughen the texture.
