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St. Patty’s Day Special: Creme de Menthe Brownies

March 15, 2012

St. Patrick’s Day is a very big and hyped holiday with my family. Both of my parents have Irish heritage (not that it matters), and not only do we celebrate at the parade, with binge drinking and with an insane amount of shamrocks and green Irish-y things decorating the house, but we use the holiday as an excuse to eat baked goods. This includes one of my all-time favorite recipes growing up, creme de menthe brownies.

creme de menthe brownies, mint brownies

Creme de menthe brownies — a St. Patrick's Day staple

I have no idea where this recipe originally came from. I remember the first time I had it was when my gifted program teacher made it for a St. Patrick’s Day party at our house when I was about 11 and we scarfed them down. My mother begged her for the recipe, and the rest is history. It’s been a St. Patrick’s Day tradition ever since.

These brownies are decadent — I recommend cutting them into small squares. I’ve made them in both an 8 x 8 pan and a 9 x 13 —it just depends on the depth of the layers that you want. The ones picture, which have a very thick layer of icing and topping, were made in an 8 x 8 pan. Cut ’em up, serve ’em out and let your drunk “Irish” friends enjoy!

Ingredients

Brownie layer:

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 cup flour
  • 16 oz. can Hershey’s syrup (usually found next to the ice cream chocolate syrup)
  • 1 tsp. vanilla

Mint layer:

  • 2 cups powdered sugar
  • 1/2 cup butter, softened
  • 3 Tb creme de menthe (I usually eyeball this and taste along the way. The mint flavor builds as it sets)

Chocolate topping:

  • 8 oz. chocolate chips
  • 6 Tb butter

Directions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar in a medium-sized bowl. Add eggs, one by one, incorporating between additions. Pour in flour, chocolate syrup and vanilla and stir until mixed.

3. Pour brownie batter in greased 8 x 8 or 9 x 13 pan, depending on your preference, and bake for 30 minutes or until toothpick and be removed cleanly. They will look a bit lighter than typical brownies. Set aside to cool completely.

4. Mix powdered sugar and butter, adding creme de menthe as needed. Frosting should be a light green color and should look like frosting. Spread onto brownies once brownies have cooled.

5. In a small saucepan, melt chocolate and butter into a chocolate sauce. Let cool a bit before pouring on mint layer. Once spread evenly onto brownies/mint layer, refrigerate until hard. After serving, keep refrigerated.

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