I’ve made some bad decisions in my life.
Cutting my own bangs in fourth grade? bad decision.
Wearing a baby tee that said groovy past 1998? bad decision.
Hopping into a industrial sized steam kettle after a company Christmas party? very bad decision.
However, I’ve also made some good decisions. And I like to think that my best decision yet has been to bake these triple layer mint s’more brownies.
Imagine a thick, fudgy brownie with a chewy mint creme layer and a roasted marshmallow top.
It’s kinda ridiculous….as in probably the best brownie I’ve ever tasted in my entire life. Also, for the record—Adam says it’s the best thing I’ve ever baked.
And that there is saying something.
When I created these, I had s’mores on my mind. Then I got to thinking about brownies and how I don’t have a single brownie recipe on the blog.
There’s something a lot wrong with that.
And then, I start thinking about mint because I have a random bag of peppermint patties in my secret drawer. I’ll occasionally eat one or two when I’m bored and out of nutella.
So yeah….all that led to these triple layer mint s’more brownies and they’re really good. I highly recommend them for any and every chocolate craving. And despite the whole “triple layer” bit, they’re incredibly simple to make.
Perfect, I think, cut into small brownie bites and arranged on Santa’s cookie plate. If Santa was a good boy this year, that is.
And the marshmallows on top?
All you do is sprinkle them on after the brownies are finished baking and then stick under the broiler for a few minutes.
The hardest part is waiting for these suckers to cool.
Baking these is a really good decision.
Triple Layer Mint S’more Brownies
makes about 16
adapted from Martha Stewart
1/2 cup all purpose flour
1 cup sugar
1/2 tsp salt
1/4 cup cocoa
4 oz butter
8 oz semi-sweet chocolate chips
1 tsp vanilla extract
2 cups mini marshmallows
25 mini peppermint patties
Preheat the oven to 350.
Melt the chocolate and butter together over very low heat on the stove. Remove and whisk in the eggs. Add the flour, cocoa, salt and sugar and mix well to combine.
Line a nine by thirteen inch baking pan with tin foil. Butter the foil (really butter it!) and then pour half of the brownie batter in the pan. Arrange peppermint patties over top and then spread the remaining batter over top, smoothing it out with a palate knife.
Bake for 45 minutes and then sprinkle marshmallows over the top. Broil for two to five more minutes, until the marshmallows are lightly browned and gooey.
Let cool for AT LEAST an HOUR before attempting to cut. And when you do cut, spray your knife with cooking spray or else the marshmallows will stick to it. Cutting these is tricky, yes, but the end result is very, very worth it. I used a combination of a knife and a scissors to cut. Don’t give up!