1 package(18.3 ounces)fudge brownie mix* + ingredients called for
6-8oreos
Frosting Layer
3ounces (88g)full-fat cream cheeseat room temperature
1/4cup (56g)unsalted butter
1 - 1 & 1/2teaspoonspeppermint extract(not mint extract)
Pinch of salt
Green food coloringoptional
2cups (225g)powdered sugar
Chocolate Topping
1cup + 2 tablespoons (200g)semi-sweet or milk chocolate chips
2/3cup (160g)heavy cream
1tablespoon (14.2g)unsalted butter
Instructions
BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9 inch (8x8 inch works, but we prefer 9x9) baking pan with parchment paper leaving an overhang. Follow package directions to prepare the brownies -- do NOT add a fudge packet if it came with your brownies (reserve the packet for later). Very finely chop up 6 Oreos and add to the brownie ingredients. Stir everything together to get a thick brownie batter. Transfer to the prepared pan and bake according to package instructions. Don't over-bake. As soon as brownies are baked, remove from the oven and allow to cool for 3-4 minutes. Now IF you had a fudge packet, spread it over the brownies here. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract (to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream, it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
GANACHE: measure chocolate chips out in a heatproof bowl. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 1 to 1 and 1/2 minutes. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with the chocolate chips with a pot lid or whatever you have to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to further melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keept the top glossy, don't immediately refrigerate) and then refirgerate for 2-3 hours or until chocolate topping is firm.
SERVE: using the overhang of parchment, remove brownies from the pan 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.
Notes
*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. **The video shows the topping being just butter + mint chips, but after making these so many times, I've changed the recipe to reflect a topping I like even better - the mint chips + butter + heavy cream!