Friday, January 31, 2014

Creme de Menthe Brownies

My mother-in-law is one of the best cooks I know. I'm always learning something new from her. When I told her I needed to bring a treat to my Bible study, her eyes lit up. Immediately, she knew the perfect recipe to please a crowd. "Creme de Menthe Brownies!"

She was right on the money with this one. Decadent and delicious, these tender brownies are topped with a layer of mint buttercream and crowned with rich chocolate glaze.

Next time you need a sweet treat—for the Super Bowl, perhaps?—give Creme de Menthe Brownies a try.

Creme de Menthe Brownies
From my mother-in-law Cheryl

Brownie Layer:
1 cup sugar
1/2 cup butter, softened
1 cup flour
1 (16 ounce) can Hershey's chocolate syrup
1 teaspoon vanilla extract
4 eggs, beaten

Mint Buttercream:
2 cups powdered sugar
1/2 cup butter, softened
2-3 tablespoons milk
1/4 teaspoon peppermint extract
3 drops green food coloring (optional)

Chocolate Glaze:
1 cup semi sweet chocolate chips
6 tablespoons butter

Preheat oven to 350 degrees. Grease a 9" x 13" baking dish with cooking spray and set aside.

Brownie Layer: Cream together 1/2 cup butter and sugar until fluffy and light. Add flour, chocolate syrup, vanilla, and eggs and beat until thoroughly combined. Pour into greased baking dish and bake for 20 minutes. Allow brownies to cool.

Mint Buttercream: Whisk together powdered sugar, 1/2 cup butter, 2 tablespoons milk, peppermint extract, and food coloring. If buttercream is a bit stiff, add up to an additional 1 tablespoon milk, until the buttercream is fluffy. (I used a total of 2 1/2 tablespoons of milk.) Frost cooled brownie layer with mint buttercream.

Chocolate Glaze: In a small saucepan over medium heat, melt together chocolate chips and 6 tablespoons butter, stirring very often. Gently pour glaze over the mint buttercream and use a spatula or the back of a spoon to carefully spread the glaze to the edges. Refrigerate until the chocolate is set, about 30 minutes to 1 hour.

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