Paula Deens Creme De Menthe Brownies Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Using an electric mixer, combine 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 a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in WHOLE mint chips or wafers. Spoon into greased pan. Bake for 35 minutes. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

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!

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9" x 13" x 2" pan.
• Using an electric mixer, combine the butter and sugar in a large mixing bowl.
• Beat at medium speed until creamy.
• Add the eggs, one at a time, beating well after each addition.
• Add the vanilla, mixing well.
• In a separate bowl, combine the flour, cocoa and baking powder.
• Gradually stir into the butter mixture.
• Fold in the mint chips.
• Spoon into the greased pan and bake for 35 minutes.
• While the brownies are baking, prepare the frosting.
• Combine the butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl.
• Beat at medium speed with an electric mixer until the dry ingredients are moistened.
• Beat at high speed until of spreading consistency.
• Remove the pan from the oven and allow the brownies to cool in the pan on a wire rack.
• Spread with the chocolate frosting.
• Top with the chopped mint patties.

Steps:

• 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.

Steps:

• Lightly spray a 1-1/2 quart souffle dish with butter-flavored cooking spray.
• Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
• In 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.
• In 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 marble effect.
• 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.).
• Cook on LOW setting for 4-1/2 to 6 hours. (Do not lift lid to check brownies for first 3 hours.).
• Allow brownies to cool completely before cutting.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.
• To make the brownies, stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended.
• Pour batter into prepared pan and bake in preheated oven for 30 minutes, or until light golden brown and set.
• Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
• To make the frosting, whip the butter and cream cheese together in a large mixing bowl, using a hand-held mixed. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over browwnies.

Steps:

• Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted.
• Let stand 10 minutes.
• Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
• Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute.
• Spoon mixture into a lightly greased and floured 13x9x2 inch pan.
• Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top.
• Chill at least 4 hours.
• Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4.
• Cut into bars immediately.
• Remove from pan, and chill at least 1 hour.
• Store in an airtight container in refrigerator.
• Yield 4 dozen.
• Creme de Menthe Frosting:
• Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth.
• Stir in walnuts.