Chocolate Mint Creme de Menthe Brownies
A modern spin on a vintage recipe... fudgy brownies are baked from scratch, topped with a layer of creamy mint, and coated with rich chocolate.
Servings: 16
Calories: 303kcal
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 1 ½ oz. semi-sweet chocolate baking bar, chopped
- 1 cup granulated sugar
- 5 ½ Tablespoons light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- ¾ teaspoon salt
For the Crème de Menthe Layer:
- 6 Tablespoons unsalted butter
- 1 ½ cup confectioners' sugar
- 1 ½ Tablespoons green crème de menthe
For the Chocolate Layer:
- 3 oz. semi-sweet chocolate baking bar, chopped
- 3 Tablespoons unsalted butter
Instructions
- 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.
Make the Brownie Layer
- In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments on 50 percent power. Whisk until smooth.
- Add both sugars and whisk until combined.
- Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, and salt and fold into the sugar mixture.
- Spread the batter into the prepared pan.
- Bake for 30-35 minutes. The tops should appear shiny and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownies cool completely in the pan.
Make the Crème de Menthe Layer
- Place butter in a medium, microwave-safe bowl and melt in the microwave.
- Add confectioners' sugar and crème de menthe and whisk until smooth.
- Spread the mixture over the cooled brownies. Place the brownies in the fridge for 5 minutes while you prepare the chocolate topping.
Make the Chocolate Layer
- Add chocolate and butter to another medium, microwave-safe bowl. Heat the chocolate chips and butter in the microwave in 30 second increments, stirring between each stint in the microwave, until melted and smooth. Let the mixture cool slightly so that it is thick but easily spreadable.
- Remove the brownies from the fridge and spread the chocolate mixture over top. Return the brownies to the fridge until the chocolate sets (about 30 minutes).
- Once the chocolate has set, remove the brownies from the pan by pulling up on the parchment paper. Slice the brownies into 16 squares and serve.
Notes
Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days. If possible, avoid cutting the brownies before storing, as the cut edges will dry out more quickly.
Freezing: Brownies that are baked and completely cooled can be sealed in an airtight container and frozen for up to 3 months. Thaw the frozen brownies at room temperature before slicing and serving.
Be sure the brownies are completely cool before spreading the mint layer on top. If the brownies are still warm, the mint layer will melt and run.
Chill the mint layer in the fridge for a few minutes before spreading the chocolate layer. The mint layer will firm up while it chills, making it easier to spread the chocolate. Just don't leave the brownies in the fridge for too long, because the fridge sucks moisture from baked goods and will dry out your brownies.
Let the chocolate set, at least until it's just glossy, before slicing the brownies so that the chocolate topping doesn't run when the brownies are sliced.
When slicing the brownies, use a sharp knife and carefully wipe it off on a clean rag or paper towel between slices. This will keep the knife blade clean and avoid smearing chocolate onto the green mint layer. If some chocolate does smear onto the green mint layer, use a knife to carefully and very gently scrape the very edge to remove the chocolate and expose green mint filling.
This recipe can be doubled and baked in a 9″x13″ pan. To do this, double the amount of all ingredients and add about 5 minutes to the baking time for the brownies (for a total bake time of 35-40 minutes).
Nutrition
Serving: 1brownie | Calories: 303kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 122mg | Potassium: 123mg | Fiber: 2g | Sugar: 31g | Vitamin A: 408IU | Calcium: 21mg | Iron: 1mg