High Altitude Mint Oreo Fudge Brownies
Moist fudge brownies, layered with mint green cookies and cream buttercream, chocolate ganache, Andes mints and crushed Oreos.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Brownies
- 1 recipe Fudge Brownies
Buttercream
- ½ cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp vanilla extract
- ¼ - ½ tsp peppermint extract (not mint extract)
- 2 drops "mint green" gel food coloring
- 3 Oreos, finely chopped
Ganache
- 3 oz dark chocolate, finely chopped
- 3 oz heavy whipping cream
- Andes mints and Oreos, for decorating
Instructions
Brownies
- Prepare the recipe for Fudge Brownies as instructed, in an 8 inch square baking pan. Note: If you'll be serving the brownies from the pan, spray the pan with non-stick baking spray. If you want to lift the brownies out of the pan to frost and decorate them, line the pan with parchment paper.
- Cool brownies completely (at least 6 hours) before adding the buttercream. You can speed up the cooling process by letting them cool at room temperature for 1 hour, then refrigerating them for 1 1/2 hours.I usually make brownies in the evening, let them cool for an hour or two until warm, cover them with plastic wrap, and then frost and cut them the next day.
Buttercream
- With an electric mixer (stand or hand held), beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, salt, vanilla extract, peppermint extract and food coloring. Beat for several minutes on medium speed until light and fluffy.
- Finely chop the Oreos, and fold them into the buttercream.
- Spread the buttercream in an even layer over the cooled brownies.
Ganache
- Finely chop the chocolate and scrape it into a bowl.
- In a small saucepan, heat the cream over medium heat, just until it begins to simmer around the edges. Remove the cream from the heat and pour it over the chocolate. Let stand for 3 minutes, then stir the chocolate and cream together into a smooth ganache.
- Pour the ganache on top of the buttercream, and spread it out into an even layer. Let cool for 15 minutes, then decorate the brownies with Andes mints and chopped/crushed Oreos.
- For clean slices, wait for the ganache to set and thicken, which will take several hours. You can speed this up by refrigerating the brownies for 30 minutes. Or, just cut the brownies while the ganache is warm, if you don't mind messy edges.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days.
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