Crème de Menthe Brownies
When my mom served these brownies over the holidays they instantly brought back childhood memories- I probably hadn’t had one in thirty years! I made them again on New Year’s Day and had 10-year old girls begging to help arrange them on a plate and pass them around. The rich, creamy brownie base is perfect just on it’s own, frosted, or dusted with powdered sugar. The recipe was found in Paula Deen’s book Celebrate.
Preheat the oven to 350 degrees
Grease a 13×9 inch pan
Brownies:
4 oz. of unsweetened baking chocolate
2 sticks of butter
4 large eggs
2 cups sugar
½ teaspoon salt
1 teaspoon vanilla
1 cup flour
Filling:
1 stick butter, softened to room temperature
2 cup confectioner’s sugar
4 tablespoons Crème de Menthe
(you could substitute mint essence and green food coloring, but the liquor is worth it)
Icing:
6 oz semi-sweet chocolate chips
6 tablespoons butter.
For the Brownies:
In a heavy saucepan over low heat melt the butter and unsweetened chocolate. Cool. In another bowl whisk eggs and sugar. Add to the chocolate mixture. Add vanilla. Stir together salt and flour and beat into chocolate mixture until well mixed.
Pour into pan and bake 25 minutes. Cool in pan.
For the Filling:
With an electric mixer beat the butter and confectioners sugar until smooth and creamy. Add the Crème de Menthe and adjust the consistency with additional sugar or Crème de Menthe. When brownies are cool, spread frosting and refrigerate until firm.
For the Icing:
In a small saucepan melt the final 6 tablespoons of butter and pour in chocolate chips and stir over low heat until melted. Pour over the filling and refrigerate.
When you are ready to serve the brownies, let them sit at room temperature for at least one hour so they are easier to cut and the chocolate on top doesn’t crack.
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