These brownies are on my short list of favorite desserts. They are simply divine!! I love making them around St. Patrick’s Day as an excuse to give to teachers and then eat all of the leftovers. If you love thin mints, these are the brownies for you. They are really even so much better than that… can you even imagine?! Bestie C’s mother used to make them for us in college. I mean, I vividly remember looking forward to consuming them by the pan full.
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
Directions:
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.
I packaged up a few to take in to the littles’ teachers tomorrow in two random boxes left over from other projects. Since the baby has a teacher and a student teacher, I figured the big box would be perfect to fit two! The tags are from the Dixie Delights Shop. It’s currently closed, but will reopen in early April.
May the luck ‘o the Irish be with y’all tomorrow!!
xoxo
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