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Creme De Menthe Brownies

Name: Creme De Menthe Brownies
Prep time: 15 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 1 (19.9-ounce) box Betty Crocker™ dark chocolate fudge brownie mix; 1/4 cup water; 1/2 cup vegetable oil; 2 eggs; 8 tablespoons unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons crème de menthe; Green food color (optional); 1 1/2 cups dark or semi-sweet chocolate chips; 4 tablespoons unsalted butter, softened; 1/2 teaspoon peppermint extract

3 Ratings

0 Comments

Prep 15 min
Total 2 hr 45 min
Servings 24

Amazing mint and chocolate ganache goodness atop dark chocolate brownies. MORE+ LESS-

By Girl Versus Dough

Updated November 6, 2014

Ingredients

(19.9-ounce) box Betty Crocker™ dark chocolate fudge brownie mix

1/4

cup water

1/2

cup vegetable oil

eggs

tablespoons unsalted butter, softened

cups powdered sugar

tablespoons crème de menthe

Green food color (optional)

1 1/2

cups dark or semi-sweet chocolate chips

tablespoons unsalted butter, softened

1/2

teaspoon peppermint extract

Steps

Hide Images

1

Preheat oven to 350°F for 13-by-9-inch shiny metal or glass pan, 325°F for dark or nonstick pan. Grease bottom of pan with butter or cooking spray and set aside.
2

In a large bowl, stir together brownie mix, water, oil and eggs until well combined. Pour into prepared pan.
3

Bake brownies for 28 to 30 minutes, or until a toothpick inserted 2 inches from edge of pan comes out almost clean. Remove from oven and cool completely on a cooling rack.
4

In a large bowl or bowl of a stand mixer, cream together butter and sugar until smooth and fluffy, about 2 minutes.
5

Add creme de menthe and 5-6 drops of green food coloring, if desired, and beat mixture on medium speed another minute. Spread evenly over cooled brownies, then place in refrigerator while you make the chocolate ganache.
6

To make ganache: Melt dark or semisweet chocolate chips in a clean microwaveable bowl in the microwave, 30 seconds at a time, stirring in between. Add butter and peppermint extract and stir until well combined.
7

Remove brownies from fridge and carefully top evenly with chocolate ganache. Return to fridge and allow to cool one hour before cutting with a clean, sharp knife.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I’ll admit it – I’m usually not the biggest fan of St. Patrick’s Day.

Give me Christmas, Halloween or my birthday (definitely a holiday) in exchange, and I’d be content. Maybe it’s because I’m not Irish, I don’t know, but I’ve never been wont to wear green, chase after pots o’ gold at the end of rainbows or wish on four-leaf clovers on March 17. I know. I’m a party pooper.

But that’s changed this year – because this year, I have cause for celebration. It’s called Crème De Menthe Brownies. For these delicious treats, I would celebrate St. Patty’s Day every freaking day of the year.

I knew I had a good thing going when I set out to make these bad boys. I mean, how could I not, when I started layering creamy chocolate ganache over sugary mint frosting over gooey, dark chocolate brownies? The sight of them alone made me feel like I’d already found that pot of gold. And the taste – well, one bite and you’ll feel as lucky as a kid on Christmas – er, St. Patrick’s Day – morning.

These treats are a bit more substantial than your average brownie. The brownie base is chewier than cake: but for those who prefer the latter consistency, just add an extra egg to the brownie batter. The mint layer is super soft and fluffy, like a cloud of crème de menthe goodness, and the chocolate ganache layer is solid but yielding.

It tastes like one of those chocolate-covered mints you get from the department store, but with a DELICIOUS brownie attached to the bottom. That, to me, is a St. Patrick’s Day miracle.

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!