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“This recipe is from Sandra Lee of the Food Network. These brownies are "baked" in the crockpot and come out minty and luscious.”
6hrs 20mins

Ingredients Nutrition

  • 1 (19 1/2 ounce) box milk chocolate brownie mix (Pillsbury recommended)
  • 3 eggs
  • 12 cup vegetable oil
  • 14 cup creme de menthe, plus
  • 2 teaspoons creme de menthe, divided
  • 12 cup chopped creme de menthe thin candies, about 18 (Andes recommended)
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup sugar


  1. Lightly spray a 1-1/2 quart souffle dish with butter-flavored cooking spray.
  2. Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
  3. In 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.
  4. In 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 marble effect.
  5. 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.).
  6. Cook on LOW setting for 4-1/2 to 6 hours. (Do not lift lid to check brownies for first 3 hours.).
  7. Allow brownies to cool completely before cutting.

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