Creme De Menthe Brownies Recipes

CREME DE MENTHE BROWNIES

Steps:

• In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat. Remove from heat; cool.
• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan.
• Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Spread Creme de Menthe Filling over cooled brownies. Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.
• Spread slightly cooled Dark Chocolate Ganache over Creme de Menthe Filling, spreading to the edges with a spatula. Cover and chill about 1 hour or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 48 brownies. Crème de Menthe Filling
• In a large bowl, combine cream cheese and butter. Beat on medium speed with an electric mixer for 30 seconds. Gradually beat in 1 cup of the powdered sugar. Beat in creme de menthe. Gradually beat in remaining powdered sugar. Beat in 1 tablespoon of additional milk, if needed, to make the filling slightly thicker than a frosting Dark Chocolate Ganache
• In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add dark chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

PAULA DEEN'S CREME DE MENTHE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mist 9x13 baking pan with cooking spray.
• Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
• In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
• Add cooled chocolate mixture, salt, vanilla and flour.
• Keep whisking until thoroughly blended.
• Pour batter into prepared pan and bake 25 minutes.
• Remove from oven and leave brownies to cool in pan.
• Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
• Stir in the creme de menthe and blend well.
• Spread over cooled brownies.
• Refrigerate in original baking pan until filling is firm.
• Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
• Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
• Refrigerate until chocolate hardens.
• To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.

MINT BROWNIES

Steps:

• For the brownie:
• Preheat oven to 325 degrees. Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil (one going each direction) and leaving a two-inch overhang on all sides. Brush foil with melted butter (about 1/2 - 3/4 Tbsp), set aside.
• Add bittersweet chocolate chips and butter to a microwave safe bowl. Heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Pour mixture into a large mixing bowl and using a rubber spatula (for entire mixing process), mix in granulated sugar and salt.
• Blend in eggs one a time, mixing just until combined after each addition and adding in vanilla with last egg. Sprinkle cocoa powder into an even layer over batter and fold in just until combined.
• Add half of the flour and fold several times then add remaining flour and fold just until combined (batter will be thick). Pour and spread mixture into an even layer in prepared baking dish.
• Bake in preheated oven 20 - 23 minutes until toothpick inserted into center comes out with a few moist crumbs attached. Cool completely on a wire rack
• Mint Cream Filling:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and cream cheese until smooth and fluffy. Blend in mint extract and green food coloring if desired, then with mixer set on low speed slowly add in powdered sugar, add 1 - 2 pinches salt to taste, and mix until smooth and fluffy.
• Spread mixture over cooled brownies into an even layer. Transfer to refrigerator and chill 30 minutes.
• For the Chocolate Topping:
• To a microwave safe bowl, add semi-sweet chocolate chips and butter and heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth.
• Remove brownies from refrigerator and spread chocolate topping into an even layer over brownies. Return to refrigerator and chill 30 minutes longer, or until chocolate has set. Cut into squares and store in an airtight container.

GRASSHOPPER BROWNIES

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE BROWNIES

Steps:

• Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
• Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
• In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
• Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
• Allow brownies to cool completely before cutting.

CHOCOLATE MINT CREME DE MENTHE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8″x8″ metal baking pan with parchment paper, leaving a slight overhang so that you can easily pull the baked brownies out of the pan using the parchment paper. Set the pan aside.

CREME DE MENTHE BROWNIES

Steps:

• BROWNIES:.
• Preheat the oven to 350 F, and grease a 9x13" baking pan. Set aside.
• Cream the sugar and butter together, then add the vanilla. Add the beaten eggs, 1 cup of flour, and the chocolate syrup. Mix the batter well, and spread into the prepared pan. Bake for around 30 minutes, but check early. Allow the batter to cool completely while you make the next layers.
• MINT LAYER:.
• Mix the butter with the powdered sugar and the crème de menthe. Spread it over the cooled brownie layer.
• CHOCOLATE LAYER:.
• Melt the chocolate chips together with the butter, either in the microwave or in a double boiler on the stove. Pour the chocolate layer over the crème de menthe layer.
• Transfer the baking pan into the freezer or refrigerator and allow to cool before you cut and serve.
• I like to serve them in little petit fours size bites. They are VERY RICH!

CREME DE MENTHE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees; Grease and flour 9x13 cake pan.
• 2. BROWNIES: Cream together sugar and 1 stick of margarine. Add eggs, vanilla and salt and beat well. Gradually add flour and Hershey's syrup (alternating) and beat well.
• 3. Bake the brownie mix for 30 minutes and allow to cool.
• 4. CHOCOLATE TOPPING: While brownies are baking, melt together chocolate chips and 6 Tablespoons margarine and allow to cool.
• 5. CREME DE MENTHE ICING: Beat together powdered sugar, 1 stick margarine, and creme de menthe until fluffy.
• 6. Spread icing over brownies, then spread melted chocolate on top.
• 7. Note: Chill brownies in refrigerator to set icing and chocolate; serve cool or room temperature but store in refrigerator.

CREME DE MENTHE BROWNIES

Steps:

• Cream butter, add sugar; beat until fluffy.
• Add eggs, one at a time, beat well after each addition.
• Combine flour annd salt.
• Add to creamed mix alternately with chocolate syrup.
• Stir in vanilla.
• Pour into greased and floured 13x9 baking pan.
• Bake at 350* for 25 minutes, cool completely.
• Frosting: Cream 1/4 cup butter in small bowl.
• Gradually add powdered sugar and creme de menthe, mix well.
• Spread over cooled brownies.
• Cover and refrigerate for 1 hour.
• Topping: Combine chocolate chips and butter in small pan.
• Slowly melt on low heat, stirring until smooth.
• Spread over brownies.
• Cover and refrigerate for 1 hour.
• Cut into squares, enjoy!