Friday, December 18, 2009

Creme de Menthe Brownies

We had a Christmas cookie exchange in the office yesterday, and I ended up with nine different kinds of delicious treats, along with the recipes to make them. As such, you will probably be seeing several baked goods come across this blog in the next few days, as everything I have tried has been quite delicious. Here's a recipe for Creme de Menthe Brownies, which is the dessert that I contributed to the cookie exchange. Enjoy!


Recipe Notes

Make sure that each layer cools completely before adding the next layer to the brownies! It can sometimes be difficult to find the old-fashioned cans of Hershey's chocolate syrup. I have the most luck finding this grocery item with the ice cream toppings. If you look with the rest of the hot cocoa and "squeezable" chocolate syrups, you probably won't find it.

Bottom Layer Ingredients

  • 1/2 c. butter (1 stick)
  • 1 c. sugar
  • 4 eggs, beaten
  • 1 c. all-purpose flour
  • 1/2 tsp. salt
  • 1-16 oz. can chocolate syrup
  • 1 tsp. vanilla (I like to use good-quality vanilla, but imitation extract will work)

Bottom Layer Instructions

1. Cream butter and sugar.

2. Add eggs, flour, salt, chocolate syrup, and vanilla (in the order listed). Blend well.

3. Pour into a greased 9x13 inch pan and bake, 20-25 minutes, at 350 degrees. You will probably have gooey brownies in the center and well done brownies on the edges if you stick to this timeframe.

4. Let cool while preparing middle layer.

Middle Layer Ingredients

  • 2 c. powdered sugar
  • 1/2 c. butter (1 stick)
  • 2 tbsp. creme de menthe liqueur (I substitute mint extract when I don't have creme de menthe)
  • 2-3 drops green food coloring

Middle Layer Instructions

1. Blend powdered sugar, butter, creme de menthe, and green food coloring.

2. Mix well and spread over cooled brownies. (This is accomplished most easily with a bent icing knife). CHILL THOROUGHLY.

Top Layer Ingredients

  • 1 c. chocolate chips
  • 6 tbsp. butter

Top Layer Instructions

1. Melt butter and chocolate chips in the top of a double boiler.

2. Let cool to icing consistency. Spread over chilled brownies.

3. Cut into diamonds or square shapes for serving. Serves 48.

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