Creme De Menthe Brownies Recipes

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.

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:

• 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:

• Preheat oven to 350°F for 13-by-9-inch shiny metal or glass pan, 325°F for dark or nonstick pan. Grease bottom of pan with butter or cooking spray and set aside.
• In a large bowl, stir together brownie mix, water, oil and eggs until well combined. Pour into prepared pan.
• Bake brownies for 28 to 30 minutes, or until a toothpick inserted 2 inches from edge of pan comes out almost clean. Remove from oven and cool completely on a cooling rack.
• In a large bowl or bowl of a stand mixer, cream together butter and sugar until smooth and fluffy, about 2 minutes.
• Add creme de menthe and 5-6 drops of green food coloring, if desired, and beat mixture on medium speed another minute. Spread evenly over cooled brownies, then place in refrigerator while you make the chocolate ganache.
• To make ganache: Melt dark or semisweet chocolate chips in a clean microwaveable bowl in the microwave, 30 seconds at a time, stirring in between. Add butter and peppermint extract and stir until well combined.
• Remove brownies from fridge and carefully top evenly with chocolate ganache. Return to fridge and allow to cool one hour before cutting with a clean, sharp knife.

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:

• 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:

• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.
• In a small saucepan add butter and semisweet chocolate. Cook over medium-low heat while stirring until butter and chocolate is melted and smooth. Remove from heat and set aside.
• In a mixing bowl fitted with a whisk attachment add eggs, brown sugar, granulated sugar and vanilla. Mix on medium high speed until mixture is pale yellow in color and light.
• Pour melted chocolate/butter mixture and creme de menthe into egg/sugar mixture and mix on medium-low speed until thoroughly combined, scraping sides of bowl as needed.
• Add flour, cocoa powder and salt. Mix on low speed until combined, scraping sides of bowl as needed.
• Bake for 27- 30 minutes or until edges are set.
• Cool brownies completely.
• Beat cream cheese, butter and cream de menthe on medium speed until smooth. Add powdered sugar and beat until smooth, scraping sides of bowl as needed.
• Spread creme de menthe filling over the top of cooled brownies and place into freezer while making chocolate topping.
• Combine chocolate chips, heavy cream and butter in a microwave safe bowl and microwave in 30 second intervals stirring until melted or place in a small sauce pan over medium-low heat stirring until melted.
• Spread chocolate layer over creme de menthe filling.
• Refrigerate for 2 hours before serving.
• Store brownies covered in the refrigerator.

CREME DE MENTHE BROWNIES

Steps:

• Step 1: Preheat oven to 350 F. Grease a 9-by-13-inch glass baking pan.
• Step 2: In a large bowl, combine 1 cup sugar, 1/2 cup softened butter, 4 beaten eggs, 1 cup unsifted flour, 1/2 teaspoon salt, 1 (16-ounce) can Hershey's chocolate syrup and 1/2 cup chopped nuts (optional). Mix well.
• Step 3: Pour into well-greased baking pan. Bake for 30 minutes. Cool completely before proceeding.
• Step 1: In a large bowl, combine 2 cups powdered confectioners sugar, 1/2 cup softened butter and 3 to 4 tablespoons Creme de Menthe. Mix until smooth.
• Step 2: Spread evenly over cooled brownies. Refrigerate or freeze to set frosting.
• Step 1: In a double boiler on the stove or in the microwave, melt together 1 cup semisweet chocolate chips and 6 tablespoons butter. Stir and allow to cool for 5 minutes.
• Step 2: Spread or drizzle glaze over the frosting layer. Chill well before cutting into 1-inch squares. Brownies are best served chilled and can be frozen for up to 4 months.

CREME DE MENTHE BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Grease or line with foil a 9 x 9 baking dish.
• In a large bowl or the bowl of a stand mixer, cream together butter and sugar.
• Add vanilla and eggs, and mix until smooth.
• Add flour, cocoa, baking powder, and salt, and mix until just combined.
• Gently fold in creme de menthe pieces, reserving a few to sprinkle on top.
• Spread evenly in prepared pan, top with remaining creme de menthe pieces, and bake 20-25 minutes, or until a toothpick inserted about two inches from the side of the pan comes out clean.
• Let cool and then cut into squares (I usually cut 16 squares, since they are pretty rich).

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:

• Prepare brownie mix according to package directions but add 1 T creme de menthe to batter before mixing. Let cool completely.
• Mix powdered sugar, 1/2 cup of butter and 2 T creme de menthe together until combined. Add 3-6 drops of green food coloring to achieve desired color and mix well until well blended.
• Spread green frosting layer evenly over brownies. Chill for 30 minutes.
• Melt 6 T butter and chocolate chips in small saucepan over low heat, stirring continuously until chips are melted and sauce is smooth. Pour chocolate mixture over green frosting layer and spread evenly to form the top layer.
• Cool completely. Cut into squares to serve.

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:

• Mix ingredients sugar and butter (room temperature) first, then salt hershey syrup eggs (room temperature preferred) and vanilla, flour last. Mix together and put into greased 13 x 9 pan. Bake for 30 mins. in 350 oven. LET COOL. Step Two - Mint Filling As soon as brownies are cool, prepare mint filling and mix with electric mixer. Spread over COOL brownies. Step Three - Chocolate Glaze Melt together over low heat (or in microwave) and let cool slightly and spread over mint filling completely. Chill in fridge for a few hours. Cut into 1" squares. Place on cookie papers to serve.

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 MINT BROWNIES

Steps:

• Prepare the brownies according to the package directions.
• While the brownies are hot, sprinkle the crème de menthe candies on top and allow them to melt. You can swirl the melted candies for a pretty design or simply leave them as they are. It is best to let the candy harden before cutting so you can get nice even pieces.

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.