mintbrownies-78

In honor of St. Patrick’s Day, I present to you delicious brownies with a green minty layer. Really, St. Patrick’s Day is just an excuse for me to make these, because I love them. I made brownies like this for the first time when I was in college and have been mildly obsessed with them since.

Because I was underage at the time I first made these, I had to talk some older guy friends of mine into buying the crème de menthe for me. Then, since I was still living on grounds and didn’t have a kitchen of my own, I took over theirs. This happened a lot that year. So often, in fact, that I grew frustrated with their lack of kitchen appliances and bought them a hand mixer. But don’t worry, I also provided them with ample baked goods in recompense for the use of their tiny kitchen.

I also had a heartwarming moment last night related to these brownies. Of course I discovered that I didn’t have any creme de menthe when I set out to make them, which necessitated a trip to the local liquor store. Before setting out, I sent a grumbly text to my best friend about not having any creme de menthe and she immediately knew what I was making and referred to them as “the yummy brownies.” Best friends are great. So are these “yummy” minty brownies.

*This recipe has been adapted from the Sweet and Salty Brownie Recipe from the Baked NYC Bakery.

 

mintbrownies-5

Ingredients:

Brownies
1 1/2 C flour
1 tsp Salt
2 Tbsp Cocoa Powder
11 oz dark chocolate
1 C Butter, unsalted
1 1/2 C White Sugar
1/2 C Light Brown Sugar
5 Eggs, large
2 tsp Vanilla

Minty Layer
2 C Powdered Sugar
1/2 C Butter
1/4 tsp Vanilla
1/4 C Crème de Menthe

Chocolate Layer
1 1/2 C Semi-Sweet Chocolate Chips
4 Tbsp Butter, unsalted

 

 

mintbrownies-16

 

Preheat the oven to 350º F and prepare a 9×13 baking dish by greasing or spraying it, and lining it with parchment paper. I like to lie a piece of parchment paper so the ends come up out of the pan, rather than just lining the bottom – it makes it easier to lift the brownies out later on.

Combine the butter and dark chocolate for the brownies in a double boiler. As they start to melt, whisk until smooth. Turn off the stove, but leave the chocolate on the hot water. Whisk in the white and brown sugar until fully incorporated into the chocolate and remove from the hot water.

 

 

mintbrownies-8

 

While the chocolate is cooling down, whisk together the flour, salt and cocoa powder in a separate bowl.

 

mintbrownies-26

 

Add three of the eggs to the warm chocolate, whisking until combined. Then add in the remaining two eggs and the vanilla, mixing only until they are just incorporated. You don’t want to over mix at this point.

 

 

mintbrownies-29

 

Fold in the flour until just combined and then pour into the baking dish.

 

mintbrownies-43

 

 Bake for 30 – 40 minutes, turning the pan halfway through and testing with a skewer or toothpick to check for whether the brownies are done. Remove the brownies to a cooling rack and cool completely.

 

mintbrownies-47

 

Once the brownies have cooled, using a hand or stand mixer, whip together the powdered sugar, butter and creme de menthe for the minty layer. Once that has been completely mixed together and has a smooth, creamy texture, mix in the vanilla.

Spread the lovely green frosting over the brownies and put in the fridge to cool for about an hour. This layer should be very cold and solid before the next step.

mintbrownies-55

 

Melt together the semi-sweet chocolate and the butter in the double boiler, stirring until smooth. Spread it quickly over the mint layer of the brownies. If you kind of putter at this stage, or if the mint layer hasn’t set up, the chocolate will melt the butter and won’t stick very well and it will be difficult to spread. Put the brownies back in the fridge to cool again.

Once the chocolate layer has completely set, run a knife around the edges of the brownies to help release them from the pan. Lift them out using the parchment paper and transfer to a cutting board. Slice up into your favorite size for treats and enjoy!

 

mintbrownies-59

Minty Brownies
 
Recipe By:
Ingredients
  • Brownies
  • 1½ C flour
  • 1 tsp Salt
  • 2 Tbsp Cocoa Powder
  • 11 oz dark chocolate
  • 1 C Butter, unsalted
  • 1½ C White Sugar
  • ½ C Light Brown Sugar
  • 5 Eggs, large
  • 2 tsp Vanilla
  • Minty Layer
  • 2 C Powdered Sugar
  • ½ C Butter
  • ¼ tsp Vanilla
  • ¼ C Crème de Menthe
  • Chocolate Layer
  • 1½ C Semi-Sweet Chocolate Chips
  • 4 Tbsp Butter, unsalted
Instructions
  1. Preheat the oven to 350º F and prepare a 9x13 baking dish by greasing or spraying it, and lining it with parchment paper.
  2. Combine the butter and dark chocolate for the brownies in a double boiler. As they start to melt, whisk until smooth. Turn off the stove, but leave the chocolate on the hot water. Whisk in the white and brown sugar until fully incorporated into the chocolate and remove from the hot water.
  3. While the chocolate is cooling down, whisk together the flour, salt and cocoa powder in a separate bowl.
  4. Add three of the eggs to the warm chocolate, whisking until combined. Then add in the remaining two eggs and the vanilla, mixing only until they are just incorporated. You don't want to over mix at this point.
  5. Fold in the flour until just combined and then pour into the baking dish. Bake for 30 - 40 minutes, turning the pan halfway through and testing with a skewer or toothpick to check for whether the brownies are done. Remove the brownies to a cooling rack and cool completely.
  6. Once the brownies have cooled, using a hand or stand mixer, whip together the powdered sugar, butter and creme de menthe for the minty layer. Once that has been completely mixed together and has a smooth, creamy texture, mix in the vanilla. Spread the lovely green frosting over the brownies and put in the fridge to cool for about an hour. This layer should be very cold and solid before the next step.
  7. Melt together the semi-sweet chocolate and the butter in the double boiler, stirring until smooth. Spread it quickly over the mint layer of the brownies. If you kind of putter at this stage, or if the mint layer hasn't set up, the chocolate will melt the butter and won't stick very well and it will be difficult to spread. Put the brownies back in the fridge to cool again.
  8. Once the chocolate layer has completely set, run a knife around the edges of the brownies to help release them from the pan. Lift them out using the parchment paper and transfer to a cutting board. Slice up into your favorite size for treats and enjoy!