Creme De Menthe Brownies
"Paula Dean Recipe!"
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
20 brownies
- Serves:
- 20
ingredients
- 236.59 ml butter, softened
- 473.18 ml sugar
- 4 large eggs
- 4.92 ml vanilla extract
- 295.73 ml all-purpose flour
- 177.44 ml unsweetened cocoa
- 2.46 ml baking powder
- 283.49 g creme de menthe baking chips (recommended -- Andes)
- creme de menthe thin candies, Shaved
-
Chocolate frosting
- 118.29 ml butter, melted
- 118.29 ml unsweetened cocoa
- 473.18 ml powdered sugar
- 29.58 ml milk
- 4.92 ml vanilla extract
directions
- Preheat oven to 350 F.
- Grease a 13x9 by 2 inch pan.
- Using an electric mixer, combine the butter and sugar in a large mixing bowl; beat at medium speed until creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Add vanilla, mixing well.
- In separate bowl, combine the flour, cocoa, baking powder.
- Gradually stir into butter mixture.
- Fold in mint chips.
- Spoon into greased pan.
- Bake for 35 minute.
- While brownies are baking prepare frosting.
-
Chocolate Frosting:
- Place melted butter in large mixing bowl.
- Add cocoa, stirring until smooth.
- Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. if necessary add additional milk.
- Remove Pan from oven and allow brownies to cool in pan on wire rack.
- Spread with frosting.
- Top with shaved mint thins.
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Reviews
-
Great recipe! Very rich, even decadent. My family enjoyed them very much. The only change I made was that I didn't "shave" the mint candies for the topping, as I am not sure how one would go about doing that with a piece of candy that is 1 1/2" by 3/4" by 1/4". I chopped the candies into very small pieces instead, and sprinkled them over the frosting. Thanks!
