Chocolate Mint Brownies

Directions

1. 1
   Preheat oven to 350 F. Spray 913 baking dish with nonstick cooking spray and set aside.Prepare fudge brownies batter as instructed, omitting nuts. Break up four (
2. 2
   Mint Oreos into large pieces and mix well into batter.
3. 3
   Pour batter into prepared pan. Arrange remaining Mint Oreos on the top of the brownie batter.
4. 4
   Bake for 45-50 minutes until the center of the brownies no longer moves when the baking dish is moved or a toothpick inserted in the center comes out with some brownies clinging but not liquid.
5. 5
   Remove from the oven and allow to cool in the pan for about 20-30 minutes before slicing.
6. 6
   Cut the brownies as they are still warm and serve immediately or store in an airtight container for up to one week.For the espresso buttercream
7. 7
   As brownies are baking, prepare espresso buttercream.
8. 8
   Add cocoa to a large bowl or bowl of stand mixer.
9. 9
   Whisk through to remove any lumps.Melt butter and pour into bowl with cocoa powder.
10. 10
    Whisk together until well-combined.
11. 11
    Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. 12
    Add vanilla extract and espresso powder and combine well.If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioners sugar, a tablespoon at a time until it reaches the right consistency.