CREME DE MENTHE BROWNIES
Make and share this Creme De Menthe Brownies recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 414.7, Fat 18.6, SaturatedFat 10.7, Cholesterol 84, Sodium 272.4, Carbohydrate 59.1, Fiber 1.6, Sugar 43.5, Protein 4.3
PAULA DEEN'S CREME DE MENTHE BROWNIES
Make and share this Paula Deen's Creme De Menthe Brownies recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 55m
Yield 48 serving(s)
Number Of Ingredients 12
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
Amazing mint and chocolate ganache goodness atop dark chocolate brownies.
Provided by Girl vs Dough
Categories Dessert
Time 2h45m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving
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 BROWNIE SQUARES
These rich three-layer brownie bites have a brownie base, a creamy mint filling, and a rich chocolate glaze. They freeze perfectly, so I always make them well in advance of the important occasion. NOTE: In fall 2008, Starbucks started offering these brownie squares in our area, so you know it is a popular flavor combination!
Provided by CookinDiva
Categories Bar Cookie
Time 1h29m
Yield 48 squares, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- BROWNIES: Grease bottom only of 13x9-inch pan. Make and bake brownies according to package directions. DO NOT OVERBAKE. Cool completely (it cannot be frosted until there is no warmth on the bottom of the pan or the frosting will slide around.
- MINT FROSTING: In medium bowl, beat butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth. Spread evenly over cooled brownies. Refrigerate until hard (approximately 30 minutes).
- GLAZE: In small saucepan, melt butter. Then turn off heat and stir in chips, stirring until completely smooth. Pour frosting evenly over filling; spread carefully to cover. I like to run a serrated knife across the top to give it a pattern.
- Refrigerate 1 hour before cutting into bars but don't let the chocolate topping harden too much or it will crack when you cut it. Store in refrigerator (they also freeze beautifully).
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 12.8, Sodium 107.5, Carbohydrate 38.3, Fiber 0.4, Sugar 19.1, Protein 1.6
CHOCOLATE MINT BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
- Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
- For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
- For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
- Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
- Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
- For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
- For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
CREME DE MENTHE SQUARES
This was my cousin Joan's recipe. Passive time is chilling time. Edited this as originally I forgot to add in cooking time.....
Provided by Krsi Sue
Categories Dessert
Time 1h20m
Yield 3 squares each, 20 serving(s)
Number Of Ingredients 8
Steps:
- Bottom Layer: In saucepan, combine 1/2 cup butter and cocoa powder.
- Heat & stir until well blended.
- Remove from heat & add 1/2 cup of the powdered sugar, egg, and vanilla.
- Stir in graham cracker crumbs.
- Press into bottom of ungreased 9X13 pan. Bake at 350 degrees for 20-25 minutes. Cool completely.
- Middle Layer: Melt 1/2 cup butter.
- In small bowl, combine melted butter and creme de menthe.
- Using mixer at low speed, beat in remaining powdered sugar until smooth.
- Spread over bottom layer.
- Chill 1/2 hour.
- Top Layer: Melt 1/4 cup butter and chocolate chips over low heat.
- Spread over mint layer.
- Chill 1/2 hour.
- Cut into small pieces, store in refrigerator.
Nutrition Facts : Calories 305.1, Fat 16.7, SaturatedFat 9.9, Cholesterol 41.1, Sodium 138.3, Carbohydrate 38.4, Fiber 1.7, Sugar 32, Protein 2
CREME DE MENTHE BARS
his is a very easy recipe. My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old. This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.
Provided by Deirdre Dee
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 40.2 g, Cholesterol 69.1 mg, Fat 17.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 176.9 mg, Sugar 31.4 g
CREME DE MENTHE SQUARES
This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.
Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CREME DE MENTHE BARS
Make and share this Creme De Menthe Bars recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 35m
Yield 12 bars
Number Of Ingredients 14
Steps:
- Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
- Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
- Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
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