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Creme De Menthe Brownies (Sandra Lee)

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“Saw this on Sandra Lee's Semi Homemeade show on food network today. Looks really yummy. Made in the crockpot”
4hrs 16mins

Ingredients Nutrition

  • 552.81 g box milk chocolate brownie mix (recommended Pillsbury)
  • 3 eggs
  • 118.29 ml vegetable oil
  • 59.14 ml creme de menthe, plus
  • 9.85 ml creme de menthe, divided
  • 118.29 ml chopped creme de menthe thin candies, about 18 (recommended ( Andes)
  • 226.79 g package cream cheese, softened (recommended ( Philadelphia)
  • 118.29 ml 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 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.
  4. 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.
  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 the first 3 hours.)
  7. Allow brownies to cool completely before cutting.

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