Over the holidays I purchased a magazine put out by Better Homes and Gardens…..a special interest publication…
This one is to die for and is relatively easy to make!
I had planned on taking a picture however we gave half to the grandkids to take home and now there is just a little bit left so no picture…this time!
Creme de Menthe Brownies
2 – 11 oz. packages Dark Chocolate Pieces
1 cup Butter
3 oz. Unsweetened Chocolate, chopped
1 cup Sugar
1 teaspoon Vanilla
2/3 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
3 oz. Cream Cheese, softened
3 cups Powdered Sugar
1/2 cup Whipping Cream
Creme de Menthe (or milk & mint extract)
Food coloring (red or green)
Creme de Menthe Filling (recipe below)
Dark Chocolate Ganache (recipe below)
In a medium pan melt and stir 4 oz. (3/4 cup) of the dark chocolate pieces, 1/2 cup butter and unsweetened chocolate over low heat. Remove from heat and cool.
Preheat oven to 350. Line a 13×9″ pan with foil, butter the foil.
Stir sugar into the cooled chocolate mixture in saucepan. Add eggs one at a time beating with a spoon just until combined. Stir in vanilla.
In small bowl mix flour, baking soda and salt. Add this mixture to the chocolate/sugar mixture stiring just until blended. Stir in the remaining chocolate pieces from the open bag. Spread into prepared pan.
Bake for 30 minutes. Cool on wire rack.
Spread Creme de Menthe filling over brownie and place in refrigerator.
Prepare the chocolate ganache.
Spread ganache over the creme de menthe layer.
Cover and chill for 1 hour or until ganache is set.
Creme de Menthe Filling
Combine 3 oz. softened cream cheese and 1/2 cup of softened butter.
Beat for 30 seconds.
Gradually beat in 1 cup powdered sugar.
Beat in 2 tablespoons Creme de Menthe (or 2 tablespoons milk & 1/2 teaspoon mint extract) and several drops of green food coloring.
Gradually beat in another 2 cups of powdered sugar.
Filling will be thicker than frosting.
Dark Chocolate Ganache
In small saucepan bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add dark chocolate pieces from second package. DO NOT STIR! Let stand for 5 minutes. Stir until smooth. Let cool for 15 minutes before putting over creme de menthe layer.