Print

Creme De Menthe Brownies

Creme De Menthe Brownies - recipe card
Print Recipe

A decadent fudgy brownie topped with a smooth, creamy mint layer and finished with a glossy chocolate ganache. The combination of rich cocoa and refreshing crème de menthe creates a sophisticated dessert that is both indulgent and refreshing.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup crème de menthe liqueur
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1/2 teaspoon crème de menthe liqueur (optional for ganache)

Instructions

  1. Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. The mixture should be glossy and slightly thickened.
  3. Whisk in the egg and vanilla extract until fully incorporated. The batter should be uniform and slightly pale.
  4. Sprinkle the flour, cocoa powder, and salt over the wet mixture. Fold gently with a spatula until just combined; do not overmix or the brownies will be tough.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
  6. Remove the brownies from the oven and let cool completely in the pan on a wire rack, about 20-30 minutes.
  7. For the mint layer: In a small bowl, whisk together the crème de menthe, powdered sugar, and 2 tablespoons heavy cream until smooth and pourable. Add more cream if needed to reach a spreadable consistency.
  8. Once the brownies are completely cool, spread the mint mixture evenly over the top. Refrigerate for at least 20 minutes to set.
  9. For the ganache: Place the chocolate chips in a small heatproof bowl. Heat 2 tablespoons heavy cream in a small saucepan over medium-low heat until it just begins to simmer (bubbles around the edge).
  10. Pour the hot cream over the chocolate chips and let sit for 1 minute. Add the optional 1/2 teaspoon crème de menthe, then stir slowly until the chocolate is fully melted and glossy.
  11. Pour the ganache over the chilled mint layer and spread it into an even layer. Refrigerate for another 20-30 minutes until the ganache is set.
  12. Using the parchment overhang, lift the brownie block out of the pan and place on a cutting board. Use a sharp chef’s knife to slice into 4 equal squares, wiping the knife between cuts for clean edges.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving. Serve cold or at room temperature for a softer bite. If the ganache seems too thick, add an extra teaspoon of warm cream.

Nutrition

Keywords: creme de menthe brownies, mint chocolate brownies, layered brownies, fudgy brownies, chocolate ganache, mint dessert, St. Patrick's Day dessert, homemade brownies, baking, chocolate mint

Find it online: https://copycatkitchenco.com/creme-de-menthe-brownies/