Wednesday, August 21, 2013

Creme de Menthe Brownies

I have already told y'all about Thelma.

Many of Thelma's recipes are staples in our family.

Like these brownies.  Every party.  These brownies.  Without exception.

People.  They're ah-mazing.

Here's the breakdown.  Fudgy brownie.

Creme de menthe layer.

Ganache on top.

Must serve chilled.


Here's the rules.  Don't overbake the brownies.  And then cool them completely before trying to schmear the creme de menthe layer on.  Also, I think this chocolate syrup is the key.

Creme de menthe: find it in a liquor store.  You probably figured that.  There are two types: clear and green.  If you buy the clear kind (like I did), then you need to add 2 drops of green food coloring.  If you buy the green kind, leave the food coloring out.

Ganache: don't overheat it.  You want it to be glossy and shiny.  If you overheat it, it will be dull and I will be mad at you.  Don't be dull is what I'm saying.

Chill them all together for several hours - overnight is even better - and then cut them into itty bitty squares to serve.

The smaller you cut them, the more you can eat!  You can make up the rules next time.

Go forth and be creme de menthed.  And don't have a party without them.

Creme de Menthe Brownies
Recipe from Thelma Linton

1 stick butter, softened
1 cup sugar
1 tsp vanilla extract
4 eggs
1/2 tsp salt
1 cup flour
16 oz. can Hershey's chocolate syrup (find this with the ice cream toppings)

Creme de Menthe Layer:
1/2 stick (4 T) butter, softened
2 cups powdered sugar
2 T creme de menthe
2 drops green food coloring (use only if you use clear creme de menthe; no food coloring necessary if you use green creme de menthe)

Chocolate Ganache:
1/2 stick (4 T) butter
1 cup (6 oz.) semi-sweet chocolate, chopped (or use chips)

For the brownies, cream together the butter and sugar until light and fluffy - about 3-4 minutes with an electric mixer.  Add the vanilla and mix.  Add one egg at a time and mix completely after each addition.  Add the salt and mix.  Add the flour alternately with the chocolate syrup, beginning and ending with the flour.

Pour brownie batter into a greased 9x13 baking dish.  Bake in a 350 degree oven for 24-25 minutes (do not overbake!).  A knife inserted in the middle should have a few moist crumbs sticking to it.  Allow the brownies to cool completely.

For the creme de menthe layer, cream together the butter, powdered sugar and creme de menthe until smooth.  If you used clear creme de menthe, then add two drops of green food coloring and mix until incorporated.  Spread evenly on the cooled brownies.

For the chocolate ganache layer, place a heat-proof bowl (I use a Pyrex bowl for this) over a pan of simmering water.  Do not let the water touch the bottom of the bowl.  Melt the butter and chocolate in the bowl until smooth and shiny.  Stir it often.  Pour it on top of the creme de menthe layer and smooth it evenly on top.

Refrigerate the brownies for at least 4 hours or overnight.  Cut into small squares and serve.

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