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(19.9-ounce) box Betty Crocker™ dark chocolate fudge brownie mix
tablespoons unsalted butter, softened
tablespoons crème de menthe
Green food color (optional)
cups dark or semi-sweet chocolate chips
tablespoons unsalted butter, softened
teaspoon peppermint extract
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.
Give me Christmas, Halloween or my birthday (definitely a holiday) in exchange, and I’d be content. Maybe it’s because I’m not Irish, I don’t know, but I’ve never been wont to wear green, chase after pots o’ gold at the end of rainbows or wish on four-leaf clovers on March 17. I know. I’m a party pooper.
But that’s changed this year – because this year, I have cause for celebration. It’s called Crème De Menthe Brownies. For these delicious treats, I would celebrate St. Patty’s Day every freaking day of the year.
I knew I had a good thing going when I set out to make these bad boys. I mean, how could I not, when I started layering creamy chocolate ganache over sugary mint frosting over gooey, dark chocolate brownies? The sight of them alone made me feel like I’d already found that pot of gold. And the taste – well, one bite and you’ll feel as lucky as a kid on Christmas – er, St. Patrick’s Day – morning.
These treats are a bit more substantial than your average brownie. The brownie base is chewier than cake: but for those who prefer the latter consistency, just add an extra egg to the brownie batter. The mint layer is super soft and fluffy, like a cloud of crème de menthe goodness, and the chocolate ganache layer is solid but yielding.
It tastes like one of those chocolate-covered mints you get from the department store, but with a DELICIOUS brownie attached to the bottom. That, to me, is a St. Patrick’s Day miracle.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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Hey there…today we are joining some of our friends for a Family Recipe Swap. You know that you can count on us to bring you a wonderful weekly recipe and today is no different. After you read and save our recipe you can visit four other blogs to read their family recipe memories.
We are excited to share with you Barbara Jean’s Creme de Menthe Frosting recipe, which is one of our all-time favorites! Barbara is Vicki’s Mom and Jennifer’s Granny. She was a consummate cook, homemaker and exemplary hostess. We miss her terribly but we are grateful for our memories of how she made us feel so special and we are thrilled to have some of her recipes. We have already shared a lot of her culinary masterpieces with you in previous recipes. Today’s recipe is no different.
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.
7 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620
24 fl oz (3 cups) hot water
40 oz (8 1/3 cups) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800
1/2 tsp green food coloring
24 oz (4 cups) chocolate chips
1 Tbsp + 1 tsp vegetable oil
1. For brownies, place Krusteaz Professional Fudge Brownie Mix, 24 oz (3 cups) water and almonds in mixer bowl.
2. Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds.
3. Scale batter into prepared full sheet pan.
4. For convection oven, bake at 300°F 27-32 minutes for standard oven, bake at 350°F 27-32 minutes. Cool completely.
5. For mint icing, place Krusteaz Professional Vanilla Creme Icing Mix in mixer bowl.
6. Using a paddle, mix on low speed 1 minute while gradually adding 6 oz (3/4 cup) water. Scrape bowl. Add mint extract and food coloring.
7. Change to high speed and mix 5 minutes or until light and creamy.
8. Ice cooled brownies. Chill until firm.
9. For chocolate glaze, place chocolate chips and oil in saucepan and heat over low heat, stirring constantly, until melted.
Top o’ the mornin’ to you lads & lassies! We’re busy getting our green beer and carbomb cupcakes ready here on the Eastern Shore, but I wanted to share one more St. Patty’s Day related treat for you – and it’s Friday, so I thought something sweet was in order.
The first time I made these brownies was the 1st St. Pat’s Day that we were married, if my memory serves me correctly (which, it’s entirely possible that it doesn’t). My mother-in-law had gone to get Paula Deen’s new book signed for me when she was in Ft. Lauderdale, and it was the first recipe I’d made from it. This green-studded treat is a breeze to make – but it does take some time for cooling the layers, so keep that in mind before you start.
A moist chocolate brownie, topped with a gorgeous mint buttercream, then covered in a layer of chocolate. What’s not to love? Sure, they may not be the most authentic Irish treat – but, I can assure you it will be festive and delicious! And that’s what really matters, doesn’t it? Have a great, fun filled weekend everyone – and stay safe!
4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
For the mint buttercream:
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
4 tablespoons Crème de Menthe
green food coloring
For the chocolate topping:
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter
Preheat oven to 350 degrees. Spray 9吉 baking pan with non-stick cooking spray and set aside.
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.
To make the buttercream, 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. Add additional food coloring and peppermint extract if desired. Spread over cooled brownies. Refrigerate in original baking pan until filling is firm.
To make the topping, melt the chocolate chips and butter in the top of a double boiler, stirring until smooth.Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
Refrigerate until chocolate sets, then cut into squares and serve. They’re rich, so I usually cut them fairly small.