A co-worker brought these Creme de Menthe Brownies into work about a month or so ago. On my way in I walked through the kitchen and saw them. Naturally I grabbed one! This was at approximately 7:45 am. Immediately after I ate it I went back for another. 2 brownies before 8:00 am…must be some kind of a record. Luckily the temptation wasn’t there long because everybody else liked them just as much as I did and they vanished before noon.
About 2 weeks later, she brought these brownies in AGAIN, this time with the recipe. I made myself a copy and was pumped to try them out. I added them to the top of our must-try list.
To be honest, they got mixed reviews from other people. Kara liked them overall but didn’t like that they were cake-y. Others told me that they didn’t really love the frosting. I think that’s silly…what’s not to like about minty frosting? I loved the frosting, but in all fairness there are very few frostings that I don’t love.
Don’t get me wrong, these definitely don’t take the place of a traditional brownie. Brownies that are chewy around the edges and soft and fudgey in the middle can not be beat. But these are totally different! I think they’re delicious and they’re a fun twist on a standard brownie. When you need a fun, chocolate fix then this is an easy recipe worth trying out.
For the Bottom Layer:
4 eggs, beaten
1 cup sugar
½ cup butter
1 cup flour
½ teaspoon salt
1 16-ounce can Hershey’s syrup
1 teaspoon vanilla
For the Middle Layer:
2 cups confectioners’ sugar
1 stick butter
3 tablespoons (or so) Crème de Menthe liquor
For the Top Layer:
1 12-ounce bag semi-sweet chocolate chips
1 stick butter
Preheat oven to 350 degrees F. Spray a 13×9 baking dish with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the eggs, sugar and butter. Add the flour, salt, chocolate syrup and vanilla and mix until well incorporated. Spread the batter in the prepared baking dish and bake for 30 minutes. Remove from oven and cool completely.
While the brownie layer cools, start on the Crème de Menthe layer. In the bowl of a stand mixer fitted with the paddle attachment mix the confectioners’ sugar, butter and liquor until well combined. Spread evenly onto the cooled brownies.
For the chocolate topping, in a small saucepan over medium heat melt together the chocolate and butter until smooth. Spread on top of the Crème de Menthe and refrigerate for at least half an hour, or until set.
Source: Friend of Live Love Pasta