Cooking with Courtney – St. Patty’s Day Brookies

These will be your new March addiction! You're always welcome at my support group. Happy St. Patrick's Day! (Photo by Courtney McEwen)

St. Patty’s Day Brookies
1 Brownie box mix
8-10 Mint Oreos, cut in half
1 1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped Andes chocolate dinner mints, chopped

Line a 9×13 pan with foil or parchment paper and GENEROUSLY spray with baking spray. Mix brownies according to package instructions and pour batter into the prepared pan. Place Oreo halves on top of the brownie layer. In a medium bowl, Sift together flour, baking soda and salt. Set aside. In a large mixing bowl, cream together butter, and sugars until blended. Add egg and vanilla and mix. Slowly add flour mixture and mix thoroughly until blended. Stir in chocolate chips by hand. Be prepared, mixture will be thick. Divide dough into several parts, flatten them by hand and lay them on top of the Oreo layer. Pat down slightly. (Cookie dough does not have to completely cover brownie and cookie layers). You can allow brownie and cookie pieces to “peek” through. Sprinkle mint pieces on top and press in cookie dough. Bake at 350 degrees for 28-36 minutes or until the top is golden brown and the center is set and a toothpick comes out clean. Allow to cool for at least 45 minutes before cutting them into bars.

Courtney McEwen
An apron is really just a cape on backwards!