I absolutely love mint and chocolate, and ever since I bought some Mint Oil for my Shamrock Shake recipe, I’ve been trying to find ways of using it. These are some pretty involved brownies, as there are 3 layers, but they are totally worth it in the end!
You Will Need:
4oz (1 bar) baking chocolate
1c unsalted butter
1/2 t salt
1t vanilla extract
Creme de Menthe Layer
1/2 c butter
2c powdered sugar
1 Tbls Mint Oil
5 drops green food coloring
Chocolate Top Layer
6 oz semi-sweet chocolate chips
6 Tbls butter
Preheat oven to 350 degrees and spray the heck out of a 9×13 baking pan. In a double boiler, melt the butter and baking chocolate together. In a mixer cream together the sugar and eggs until fluffy. Add the chocolate, then salt, vanilla, and flour to the mixer.
Pour batter into pan and bake for about 25 minutes. Be sure to use the toothpick test method on these. I totally forgot and my brownies were a little undercooked in the middle. They were still delicious though!
Once the brownies have cooled, mix together the Creme de Menthe Layer ingredients and spread on the brownies like icing.
Let the Creme de Menthe Layer chill in the fridge. You will need the handy double boiler again to melt the chocolate chips and butter together. Pour on top of the 2 layers and let chill in the fridge until the top is hardened.
Cut and enjoy!
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