Creme De Menthe Brownies Sandra Lee Recipes

MUDSLIDE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with butter-flavored cooking spray; set aside.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink. Mix well to combine. Transfer to prepared baking pan and set aside.
• In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.

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.

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 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 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 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 first 3 hours.).
• Allow brownies to cool completely before cutting.