• Preheat the oven to 350°, and position the oven rack on one of the top two rungs. Line the pan with parchment paper and spray with non-stick cooking spray.
• Combine sugar and butter in a large microwave safe bowl. Heat for 30 seconds then stir, heat again for another 30 seconds and stir again.
• Allow the mixture to cool and then add eggs and vanilla extract.
• Combine the flour, salt, baking powder and cocoa in a separate bowl. Whisk until blended.
• Mix the dry ingredients into the butter and sugar batter. Stir until incorporated.
• Pour the batter into the pan and bake for 45-50 minutes. Check with a toothpick to make sure only a few crumbs are possibly attached. Cool brownie completely in pan, on wire rack, before icing.

Frosting

• In a large microwave safe bowl melt the white chocolate chips and cream in the microwave for 1 minutes. Stir, until all the chocolate is melted and smooth. Add the peppermint extract and a squeeze of green gel. Stir to combine.
• If you want the color to be darker add a little more green coloring and stir. Add green coloring and stir until you have the shade you want. I always try and match the color of the cookies.
• Add icing sugar and stir until blended. Pour the icing over the cooled brownies. Smooth top as best you can.
• With a large sharp knife use a cutting board and cut the oreos in halves and quarters. Place on top of the icing. Until brownie surface is covered. Sprinkle with red M&Ms.
• Slice into squares. Serve.