Gluten Free Crème De Menthe Brownie Pie Food

PAULA DEEN'S CREME DE MENTHE BROWNIES

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

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 BROWNIES

Steps:

• BROWNIES:.
• Preheat the oven to 350 F, and grease a 9x13" baking pan. Set aside.
• Cream the sugar and butter together, then add the vanilla. Add the beaten eggs, 1 cup of flour, and the chocolate syrup. Mix the batter well, and spread into the prepared pan. Bake for around 30 minutes, but check early. Allow the batter to cool completely while you make the next layers.
• MINT LAYER:.
• Mix the butter with the powdered sugar and the crème de menthe. Spread it over the cooled brownie layer.
• CHOCOLATE LAYER:.
• Melt the chocolate chips together with the butter, either in the microwave or in a double boiler on the stove. Pour the chocolate layer over the crème de menthe layer.
• Transfer the baking pan into the freezer or refrigerator and allow to cool before you cut and serve.
• I like to serve them in little petit fours size bites. They are VERY RICH!

CREME DE MENTHE PIE

Steps:

• Whisk together Marshmallow Creme and creme de menthe, stir until well blended.
• Stir in candy.
• Fold whipped cream into marshmallow mixture.
• Pour into prepared crust.
• Freeze 2 hours or until firm.
• Remove from freezer about 5 minutes before serving.

CREME DE MENTHE BROWNIES

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!