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Mint Oreo Brownie

Servings 50 whole macarons

Ingredients

Macaron Filling

  • 1 stick (4 oz) unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 4 tablespoon heavy cream
  • 4 tablespoon unsweetened cocoa powder
  • 3/4 cup hot chocolate mix Swiss Miss
  • 2 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1/2 cup semi sweet chocolate chips coarsely ground
  • 1 teaspoon peppermint extract This amount depends on the brand you buy. Start with 1/2 teaspoon and taste it.
  • 7 whole Oreos or Oreo type cookies (I like Glutino for a gluten free version) plus more for sprinkling on top (plus extra for topping) ground in a food processor

Topping (Optional)

  • 1/2 cup semi sweet chocolate
  • 1/2 cup milk chocolate
  • 1 tablespoon vegetable oil

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. I like to add a little green food coloring for a nice green shell. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Bake the shells and let them cool completely

Make the Filling

  • Beat the butter, powdered sugar, and heavy cream until combined
  • Add the cocoa powder, hot chocolate mix, vanilla extract, peppermint extract, and pinch of salt then turn it up to high speed and beat until very fluffy.
  • Add the ground chocolate chips and Oreos and beat until incorporated

Assemble the Macarons

  • Pipe the filling onto a macaron shell and sandwich another shell on top
  • Refrigerate until the filling is semi firm

Make the Topping

  • Melt the semi-sweet and milk chocolate
  • Add the vegetable oil and stir until smooth

Dip the Macarons

  • Remove the macarons from the fridge and drizzle the tops with the melted chocolate
  • Sprinkle the tops of the macarons with the ground Oreos
  • Refrigerate until the chocolate is no longer melted
  • Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes