Color me green!

(Little Man on his first Day O'Irish)

Happy St. Patty's Day (tomorrow) from our meat and potatoes home to yours! 

Before I met Super Hunk, the only thing Irish about me was my love of plaid skirts. I now embrace all things green...and red hair...and fair skin! 

Apparently, you're not truly Irish until you've cooked corned beef and cabbage and attempted Irish Soda Bread (I think it's some sort of right of passage). The smell of cabbage cooking makes my nose want to jump off my face but I WILL press on...I'm always a girl with goals!

My bestie, Rekah (and her husband, Doc) were visiting this weekend. I wanted a festive dessert, tipping my hat to the clover holiday. Brookies seemed a logical choice, incorporating a little green...of course. 

Brookies, if you've never had them, are a cross between a brownie and a cookie. In my opinion, the most ingenious culinary cross breeding! You'll never eat a regular brownie again!

Chocolate Mint Brookies

1 Ghirardelli brownie box mix ( I used Chocolate Supreme but Double or Triple Chocolate would work well too)

8-10 Mint Oreos

1 1/4 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup plus 1 tablespoon brown sugar

1/4 cup plus 1 tablespoon granulated sugar

1 egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/2 cup chopped Andes chocolate dinner mints (or green M&M's for more color)

Preheat the oven to 350 degrees and line a 9x 13 pan with foil or parchment paper and spray with baking spray.

Make brownies according to package directions and pour batter into the prepared pan.

 

Cut Oreos in half and place them on top of the brownie layer. Chop Andes Mints in small pieces and set aside to use for topping. 

 

In a medium bowl, Sift together flour, baking soda and salt. Set aside.

In a large mixing bowl, cream together the butter, and two types of sugars until blended. Add egg and vanilla and mix. Add flour mixture in two or three additions and mix thoroughly until blended.

Stir in chocolate chips by hand. (It's another good workout...I apparently have more of these recipes than I realized!) Mixture will be thick.

Divide dough into several parts, flatten them by hand and lay them on top of the brownie and cookie layers in the pan and 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.

Why is it when I think of mint I find myself singing "double your pleasure, double your fun, chew doublemint, doublemint, doublemint gum"?

Bake for approximately 28-36 minutes or until the top is golden brown and the center is set and a toothpick comes out fairly clean.

Allow to cool for at least 45 minutes before cutting them into bars.

(My Irishmen were watching the rain fall, I was eating a Brookie!)

 

Please don't blame me for your new addiction. You're welcome to join my support group!

Sidenote: I look ghastly in green clothing. It somehow has a way of making me look queasy. My compromise for pinch happy people is to wear it on my toes. I'm hoping tomorrow is warmer than today, taking my shoes and socks off to reveal my green might be a little awkward!

"May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long." Irish Greeting

Caring is sharing! Be sure to introduce Brookies to your loved ones!

(Original recipe from two-in-the-kitchen)