Grinch Brownies are anything but “grinchy.” They’re a mix of rich chocolate and mint that are guaranteed to make any Grinch’s heart grow at least three sizes.
I never cease to be amazed at all the scrumptious things you can make with a box of brownie mix. Buy more than one box and you can also make our cute reindeer brownies and these decadent triple chocolate raspberry brownies.
Let me first say that the person who invented Mint Oreo Cookies is a genius. Mint and chocolate were absolutely made to go together! Right?
If you’re as mad for mint and chocolate as I am, you’re going to flip for these.
They’re incredibly rich and delicious. You can thank the heavy cream and two kinds of chocolate for that.
Chopping the Oreos
You may be tempted to crush the Oreos in a baggie with a rolling pin, but if you can resist the urge, you should definitely try chopping them into quarters.
The chunks add a little something extra that I’d hate for you to miss.
Here’s a tip for you: freeze the Oreos before you chop them. It’ll make the job so much easier.
Let them come to room temperature after and it won’t change your recipe a bit.
Why You Should Use Parchment Paper
If you don’t have parchment paper, please get some! Once you use it to bake with, you’ll never want to be without it.
Not only does it make clean up incredibly easy, but it also helps your food cook more evenly.
Your brownies (or cookies, or anything else you bake) won’t spread the way it will in an unlined pan. That means fluffier goodies!
Ganache is a fancy word for chocolate and cream whipped together. (I’m sure you already knew that!)
The ganache in this recipe is a heavenly blend of white chocolate, heavy cream, and peppermint extract.
You might be tempted to sit down with a spoon and eat it all by itself, but don’t do it! The brownies come alive when you pour it on top. (Be sure the brownies are completely cooled first.)
- 1 9 x13 box of brownie mix
- 26 Mint Oreo cookies chopped
- 2 C white chocolate chips
- 1/2 C heavy cream
- 1/4 teaspoon peppermint extract
- 4 drops of leaf green food coloring
- red hots candies
Preheat oven to 350 degrees.
Line a 9×13 baking dish with parchment paper. Set aside.
Prepare the brownie mix according to the directions on the package.
Chop 16 Oreo cookies into quarters and mix them into the brownie batter.
Chop the remaining Oreo cookies into quarters putting them into another bowl. Set aside.
Spread the batter evenly in the pan.
Bake at 350 degrees for 30-35 minutes.
Check the brownies to see if they are completely cooked.
Once baked, put the baking pan on a wire rack allowing the brownies to cool.
Bring a saucepan filled with water to simmering.
Put a heat-safe bowl on top of the pot of simmering water.
Pour the white chocolate and heavy cream in the bowl. Stir constantly until melted. Take white chocolate chips and heavy cream mixture in the bowl off the heat.
Stir in the peppermint extract.
Now add a few drops of green food coloring. Stir well to combine. (You can add more mint extract, up to 1/2 teaspoon.)
Quickly pour the ganache on top of the brownies.
Sprinkle the remaining chopped Oreos on top of the ganache. Sprinkle on the red candies.
Chill the brownies, allowing the ganache to set for at least an hour.
Cut the brownies into bars.