Celebrating St. Patrick’s Day {Creme de Menthe Brownies}

I have shared these Creme de Menthe Brownies countless times but I can’t resist another post on them. They are that good. They are John’s favorite dessert and are a labor of love. Each layer is prepared separately from scratch, but my family loves them just as much as I did the first time I had them in college. They are a true treat here!

Creme de Menthe Brownies

Brownie layer:
½ cup butter , softened
1 cup sugar
4 eggs
1 cup flour
½ teaspoon salt
1 (16 ounce) can chocolate syrup
1 teaspoon vanilla

Mint layer:
¼ cup butter, softened
2 cups powdered sugar
2 tablespoons creme de menthe liquor

Chocolate layer:
6 ounces chocolate chips
¼ cup butter


1. Cream butter, add sugar; beat until fluffy. Add eggs, one at a time, beat well after each addition. Add remaining brownie ingredients and mix well. Pour into greased 13×9 baking pan. Bake at 350 for 25 minutes, cool completely.

2. 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.

3. 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.

4. Cut into squares and enjoy.

In case you were looking too, I found the shamrocks this year at Publix! I always buy them for our St. Patrick’s Day table and then plant them in pots for the rest of the season.


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