Happy Pi Day! While I hope you celebrated our favorite mathematical constant today by eating some delicious pie, my sights were set on St. Patrick’s Day when crafting this week’s dessert. Honestly, I’m not that into celebrating St. Patrick’s Day; however, I AM into anything mint chocolate chip. I just couldn’t let this week pass without making something minty, “chocolately”, and yummy.
Couple disclaimers about this one… You do have to buy a good bit of special ingredients. Also, this is not low calorie, but the indulgence is worth it. Honestly, this is a showstopper-type cake. It turns out beautifully and will “wow” an audience. My family has already requested I make it for Easter just based off of the pictures – it looks that good!
I started with this recipe off of Tasty’s website; however, I made a few modifications, so I’ll share those below.
Here is what you’ll need…
- 1 package of brownie mix – prepared to the package’s instructions. Typically you’ll need 1/3 cup of vegetable oil, 1/3 cup of water, and 1 egg for this. Is it bad that I’ve memorized the Ghirardelli boxed brownie mix recipe? 🙂
- 3 1/4 cups of heavy whipping cream, plus 1/2 cup of heavy whipping cream for later
- 3/4 cup of powdered sugar
- 2-3 teaspoons of peppermint extract (really to taste)
- 6-10 drops of green food coloring (to preference)
- 1 cup of white chocolate chips
- 2 cups of mini chocolate chips
- 1 package of Mint Oreo cookies or 2 boxes of thin mints – I actually used a mix of both
Here is what you’ll need to do…
- Preheat your oven to 350 and bake the brownies in a round cake pan. Grease the pan generously – you’ll thank me for this later. Once they are done, you’ll want to try to get it out of the pan like 1 solid level of cake. If you mess this up though (like I did), it’s not the end of the world. The freezer is forgiving. I also noticed that the brownies cooked faster in the cake pan so keep an eye on them after about 30-45 minutes. You’ll want to let them cool completely.
- In a large bowl, beat the 3 1/4 cups of heavy cream and 3/4 cup of powdered sugar with a hand mixer until it thickens. Usually when you read recipes like this, you can easily do this in your standing Kitchen Aid mixer with the whisk attachment. Well, you probably can here, but I made a big mess trying. It’s MUCH easier to use a hand mixer since you are whisking a good bit of cream. You can also whisk by hand if you’re brave.
- Once thickened, fold in the peppermint extract and green food coloring until you get the desired color/ taste you’re looking for. I would over index on making this too green because the color fades a good bit when you add the cookies. Notice mine lost a lot of it’s green color.
- In a separate medium bowl, pour in the 1 cup of white chocolate chips. Heat your other 1/2 cup of heavy cream – I did this in the microwave for about 1 minute. Pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute and then stir so it mixes together in an even consistency.
- At this point, I would go ahead and prepare your bowl with cookies. You’ll need a 10 inch bowl. Essentially, you are going to put 1 cookie in the bottom center of the bowl and then make circles of cookies surrounding the initial cookie until you’ve got cookies all the way up the sides. I would do this first and then just use the cookies you have left over in the whipped cream.
- Crush the remaining cookies.
- Next, you are going to fold in the white chocolate mixture, crushed cookies, and 2 cups of mini chocolate chips into the whipped cream mixture. Here is where I would taste it and make sure you have the right balance of flavors.
- Now, carefully spoon the whipped cream mixture over the cookies. Make sure to smooth out the top.
- Then you’ll want to place your cooled brownie “cake” on top, face down. Mine wasn’t quite cool yet, so I went ahead and put the bowl in the freezer and added the brownie later.
- Cover and place in the freezer for 5 hours to overnight so that the inside solidifies.
- Once hardened, the dome flips out easily of the bowl since the cookies make up the outside. I was shocked at how easy it was to flip it out!
- You can store this in your fridge if there are leftovers.
Enjoy! We loved this one, so I hope you will too.