PAULA DEEN'S CREME DE MENTHE BROWNIES
Make and share this Paula Deen's Creme De Menthe Brownies recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 55m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mist 9x13 baking pan with cooking spray.
- Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
- In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
- Add cooled chocolate mixture, salt, vanilla and flour.
- Keep whisking until thoroughly blended.
- Pour batter into prepared pan and bake 25 minutes.
- Remove from oven and leave brownies to cool in pan.
- Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
- Stir in the creme de menthe and blend well.
- Spread over cooled brownies.
- Refrigerate in original baking pan until filling is firm.
- Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
- Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
- Refrigerate until chocolate hardens.
- To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.
CREME DE MENTHE BARS
his is a very easy recipe. My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old. This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.
Provided by Deirdre Dee
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
- Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
- To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
- To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 40.2 g, Cholesterol 69.1 mg, Fat 17.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 176.9 mg, Sugar 31.4 g
GRASSHOPPER BROWNIES
The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you'd like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.
Provided by Yossy Arefi
Categories candies, cookies and bars, dessert
Time 1h
Yield One 8-by-8-inch pan, 16 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
- Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
- In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
- Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
- Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
- Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
- Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 8 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 38 grams, TransFat 1 gram
CREME DE MENTHE BROWNIES
Make and share this Creme De Menthe Brownies recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, add sugar; beat until fluffy.
- Add eggs, one at a time, beat well after each addition.
- Combine flour annd salt.
- Add to creamed mix alternately with chocolate syrup.
- Stir in vanilla.
- Pour into greased and floured 13x9 baking pan.
- Bake at 350* for 25 minutes, cool completely.
- Frosting: 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.
- Topping: 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.
- Cut into squares, enjoy!
Nutrition Facts : Calories 414.7, Fat 18.6, SaturatedFat 10.7, Cholesterol 84, Sodium 272.4, Carbohydrate 59.1, Fiber 1.6, Sugar 43.5, Protein 4.3
CREME DE MENTHE BARS
Make and share this Creme De Menthe Bars recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 35m
Yield 12 bars
Number Of Ingredients 14
Steps:
- Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
- Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
- Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
CREME DE MENTHE SQUARES
This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.
Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CREME DE MENTHE BROWNIE SQUARES
These rich three-layer brownie bites have a brownie base, a creamy mint filling, and a rich chocolate glaze. They freeze perfectly, so I always make them well in advance of the important occasion. NOTE: In fall 2008, Starbucks started offering these brownie squares in our area, so you know it is a popular flavor combination!
Provided by CookinDiva
Categories Bar Cookie
Time 1h29m
Yield 48 squares, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- BROWNIES: Grease bottom only of 13x9-inch pan. Make and bake brownies according to package directions. DO NOT OVERBAKE. Cool completely (it cannot be frosted until there is no warmth on the bottom of the pan or the frosting will slide around.
- MINT FROSTING: In medium bowl, beat butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth. Spread evenly over cooled brownies. Refrigerate until hard (approximately 30 minutes).
- GLAZE: In small saucepan, melt butter. Then turn off heat and stir in chips, stirring until completely smooth. Pour frosting evenly over filling; spread carefully to cover. I like to run a serrated knife across the top to give it a pattern.
- Refrigerate 1 hour before cutting into bars but don't let the chocolate topping harden too much or it will crack when you cut it. Store in refrigerator (they also freeze beautifully).
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 12.8, Sodium 107.5, Carbohydrate 38.3, Fiber 0.4, Sugar 19.1, Protein 1.6
CREME DE MENTHE BROWNIES
First had these from a neighbor years ago, but I lost the recipe. I think this replicates it nicely. Creme De Menthe is a creamy, minty liqueur that's often used to make beverages and desserts. You can find it at most liquor stores. You can purchase clear or green Creme De Menthe, of course to get this fabulous green color in the minty layer I would highly suggest you get the green version. You use very little of the liqueur in this recipe, but the bottle will last a lifetime, it is fairly inexpensive. Maybe $6 a bottle. The brownie part is very rich and dense.
Provided by jellygirl
Categories Bar Cookie
Time 1h
Yield 24 , 1 serving(s)
Number Of Ingredients 11
Steps:
- BROWNIES:.
- Preheat the oven to 350 F, and grease a 9x13" baking pan. Set aside.
- Cream the sugar and butter together, then add the vanilla. Add the beaten eggs, 1 cup of flour, and the chocolate syrup. Mix the batter well, and spread into the prepared pan. Bake for around 30 minutes, but check early. Allow the batter to cool completely while you make the next layers.
- MINT LAYER:.
- Mix the butter with the powdered sugar and the crème de menthe. Spread it over the cooled brownie layer.
- CHOCOLATE LAYER:.
- Melt the chocolate chips together with the butter, either in the microwave or in a double boiler on the stove. Pour the chocolate layer over the crème de menthe layer.
- Transfer the baking pan into the freezer or refrigerator and allow to cool before you cut and serve.
- I like to serve them in little petit fours size bites. They are VERY RICH!
Nutrition Facts : Calories 7445.2, Fat 369.8, SaturatedFat 224, Cholesterol 1476.3, Sodium 3079.9, Carbohydrate 998.4, Fiber 28.6, Sugar 806.1, Protein 60
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CREME DE MENTHE BROWNIES - BETTER HOMES & GARDENS
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- In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat. Remove from heat; cool.
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
- Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
- In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan.
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- Preheat the oven to 350°F. Line an 8″x8″ metal baking pan with parchment paper, leaving a slight overhang so that you can easily pull the baked brownies out of the pan using the parchment paper. Set the pan aside.
- In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments. Whisk until smooth. Add both sugars and whisk until combined. Add vanilla and eggs and whisk until combined.
- Add flour, cocoa powder, espresso powder and salt and fold into the sugar mixture. Spread the batter into the prepared pan.
- Bake for 30-35 minutes. The tops should appear shiny and a toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Let the brownies cool completely in the pan.
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