Sunday, September 18, 2011

Creme de Menthe Brownies

My grandson’s elementary school soccer league had a Bake Sale. My daughter asked me to bake. She provides me with rides and I provide baked goodies when needed. I decided on Creme de Menthe Brownies. Creme de Menthe lasts forever and I dug the bottle out of the back of the cupboard. I can’t take credit for the recipe; I found it online years ago.

1 box brownie mix (and the ingredients called for in the instructions on the box)
2 cups powdered sugar
1 stick & 6 tablespoons butter
2 tablespoons Creme de Menthe
3/4 - 1 cup chocolate chips.

Preheat oven to 350.

Mix the brownies as directed on the box.

Lightly grease the bottom of a cookie sheet or jelly roll pan with spray oil. (I prefer to lightly grease the pan with shortening, then press in a piece of parchment paper trimmed to cover the bottom and the sides. Then grease the parchment paper.)

Bake for 15-20 minutes. Remove from the oven and let it cool slightly, then refrigerate to chill.


Mix sugar, 1 stick of butter and Creme de Menthe with spoon or mixer. I prefer the mixer; it’s faster and mixes more thoroughly.

Spread on the cooled brownies. At this point, you’ll probably see brown crumbs mixed into the green icing. That’s okay ‘cause there is one more topping which will cover the entire pan. Refrigerate again.

I can't wait for March and St. Patrick's Day. I'm going to make my regular cake icing and substitute creme de menthe for the water.

Melt chocolate chips and 6 tablespoons of butter. I like to use a microwave, starting with 30 seconds at full power. I stir it, then nuke it again 10 seconds at a time, stirring after each, until completely melted. Cool to room temperature.

Pour over top of iced brownies and spread with a spoon. Refrigerate until ready to use.

With three layers and all the refrigeration going on, you can easily start this project the day before you need it or early in the day. Just be sure to allow time for the top layer to set.

Creme de Menthe Brownies come out rather skinny compared to regular brownies, but they are so-o rich! Don’t cut the pieces too large. As a matter of fact, the recipe recommends cutting 75-100 pieces. Looking back, though, I wish I'd cut them into bigger pieces for the bake sale. I think they would be more eye catching that way.


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  1. Oh Wow! That looks divine. I love brownies and I cant wait to try this variety. However, one quick question, as much as I love brownies, I am not a huge fan of the box brownies and much prefer making my own from scratch.So, is it ok if I use my fav regular brownie recipe instead of the box variety and then carry on with the rest of your recipe?

  2. By all means, Curious Cook, do your own thing. I'd normally make homemade, but took the easy (translate "lazy") way out for this last minute request from my daughter.

  3. Hey, thanks for visiting my blog but for some reason, though I can see your comment on my mail, I cant seem to find in on the blog. Anyways, to answer your question, Cornflour is not the same as corn meal. Cornflour is corn starch, a more finely milled powder. Its a thickening agent and if Nigella Lawson is to be believed, it makes the cakes a lot more softer and moist. You could just as well use flour completely instead of cornflour and still get good results. Hope this answers your question. I'm sorry, I couldn't answer your question on my blog itself, but like I said, I cant seem to find your comment there. :)


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