Delectable Desserts: Paula Deen’s Creme De Menthe Brownies
Total Time: 55 Minutes (30 Prep, 25 Cook)
Ingredients:
Brownies:
4 oz unsweetened baking chocolate, 1 cup unsalted butter, 4 large eggs, 2 cups granulated suger, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1 cup flour
Filling:
1/2 cup unsalted butter (softened), 2 cups sifted confectioners sugar, 4 tablespoons green creme de menthe
Icing:
6 ounces semi-sweet chocolate chips, 6 tablespoons unsalted butter
Directions:
- Preheat oven to 350 degrees
- Mist 9×13 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