Recipe by S. Hynek
"Moist brownies are topped with a layer of mint creme and a rich chocolate glaze for a tempting treat any time of year."
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1 (16 ounce) can
2 1/2 cups
creme de menthe liqueur
semisweet chocolate chips
I received a lot of compliments on this. I used a box brownie mix for this (cuts way back on the preparation time); for the mint topping, I only used 1 cup of powdered sugar for the 1/2 cup of butter, and instead of creme de menthe used 1 1/2 tsp of mint extract. This made it not too sweet. After it cooled in the fridge applied the chocolate topping,then placed back into fridge overnight and brought into work next morning. Coworkers loved it.
These were okay but before attempting, please do not expect fudgy brownies. The texture was more on the cake-y side, but the frosting is very rich. I went a little overboard with the mint extract ( I subbed mint extract- which is more concentrated- for the mint liqueur). The mint layer was borderline toothpaste-y! OOPS! Overall, great taste.
I've been making these brownies since I was 12. Yummy and rich! However, I don't melt the butter for the mint layer, I cream it with the powdered sugar which makes it fluffy. Then I add a few drops of green food coloring so people can tell it's mint-flavored.
I used a teaspoon of mint extract instead of creme de menthe. Quite tasty.
After reading the reviews I made a few changes and came out with an incredible brownie. People were grabbing these and just inhaling them. One friend, a die-hard, no-cheat, low-carber had 2! I used my own fudgey brownie recipe, chilled it. Topped with with the mint frosting (my Reese brand creme de menthe was not very minty even with 4 Tbsp, next time I'll use a touch of mint extract also) - be sure and chill this well, it helps the next layer spread. I tried melting my chocolate twice (once melting the butter separately), but both times they appeared to "seize." But, I just used it (both actually) on top and it was fine once chilled. I would recommend spreading a small area of chocolate at a time or your chocolate will chill too fast and will be really hard to spread.
These brownies are the best!!I added 1 tsp. peppermint extract to the filling instead of liquer,and a few drops of green food coloring for looks. Also for the frosting, melted 3/4 c. choc chips with 1/2 c. whipping cream. I baked them for 45 minutes and they came out perfect.
i cannot even begin to express how excited i am to find this recipe! my friend's hubby recently bought a batch for $24(!!!) at a fundraiser and she served them to us at a playdate at her house. we all flipped out over them. i've been bugging her husband to get the recipe from the person who baked these, but no success so far. on a whim, i decided to do a search on this site and allrecipes.com came thru for me once again! thank u, thank u, thank u! the only thing different about the batch i tasted was that there were chocolate chips in the brownies and the middle layer frosting was tinted green. thank u soooo much, s. hynek!
Fabulous!!! I love the combo of mint and chocolate. I added 1.5 tsp of mint extract and 1 drop of green food coloring for looks. YUMMY!!! Guests loved them!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mint Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 248
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