Thursday, January 23, 2014
Creme De Menthe Brownies
makes one 9 x 13 pan
1/2 cup butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder (I used Hershey’s Special Dark)
2/3 cups chocolate chips (optional)
2 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup creme de menthe
chocolate fudge layer
1 1/2 cups chocolate chips
4 tablespoons unsalted butter
Preheat oven to 350 degrees F.
Butter and flour a 9 x 13 inch cake pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.
Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.
Melt chocolate and butter together (either in a double boiler or in the microwave – I do it in 30 second increments, stirring until smooth), then pour over top of mint layer. Refrigerate until set, another 1-2 hours. These are great right out of the fridge, but I especially love them once they have sat at room temperature and are super fudgey.
Note: these can be made in an 8×8 pan for thicker brownies, but they are super sweet. I love rich desserts and was happy with the 9 x 13 pan.