Creme De Menthe Brownies – just like Andes Mints

Over 20 years ago a co-worker named Mike made this recipe for Crème de Menthe brownies for an office party.  He gave me the recipe printed from an email that I still have in my recipe binder.  The first time I wanted to make them, Mr. Bee offered to do the work and I’ve never looked back.  We refer to them as “Doug’s Brownies.”  They are rich, different and make a lovely addition to your dessert table because of the pretty green color.  These would be perfect for St. Patrick’s Day!  I promise people will be asking you for the recipe.  I made them for my Galentine’s Day party earlier this week.  Still amazing after all these years!

Crème de Menthe Brownies

Bottom Layer:

1 cup sugar

1/2 cup butter

4 eggs

1 cup flour

1/2 tsp. salt

1 16oz can of Hershey’s chocolate syrup (this is hard to find, you can substitute if needed with the syrup in the bottle)

1 tsp. vanilla

Cream butter and sugar and add other ingredients in order.  Blend well. Pour into a greased and floured 9×13 pan.  Bake at 350 degrees for 20-25 minutes.  Cool completely.

Middle layer:

3 cups powdered sugar

3/4 cup butter

3 TBL Crème de Menthe liquour

Mix and spread over cooled brownies.

Top Layer:

1 cup chocolate chips

6 TBL butter

Melt chips and butter.  Let cool until easy to spread over the middle layer while slightly warm.  Refrigerate until ready to cut and serve.

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