Creme De Menthe Brownies Recipes Recipes Recipe For Hand

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.

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!

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.

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 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.