Creme De Menth Brownies

Three layers make these brownies something special. A fudgy brownie base gets topped with a cool, bright green creme de menthe buttercream, then sealed under a glossy chocolate ganache. Each layer needs to chill before the next goes on, and that patience pays off in clean, striking slices.

The brownie layer uses chocolate syrup in the batter rather than melted chocolate, which keeps the crumb soft and almost cake-like. It shrinks away from the pan sides as it cools, making it easy to remove. The mint layer is a simple buttercream spiked with creme de menthe liqueur, so you get real mint flavor instead of extract’s sharp bite.

That final chocolate layer is just butter and semi-sweet chips melted together in a double boiler, then spread thin over the chilled mint frosting. It sets into a snappy shell that cracks satisfyingly when you bite through to the cool mint underneath.

Chef Tips

• Let each layer chill for a full hour before adding the next. Rushing this step means the layers blend together and you lose that clean stripe
• Use green creme de menthe (not white) for the classic green color in the middle layer
• Cut with a sharp knife dipped in hot water for clean edges through the chocolate top
• Store in the refrigerator. These taste best cold, straight from the fridge

Variations

• Use peppermint extract plus a drop of green food coloring if you prefer a non-alcoholic version
• Swap semi-sweet chips for dark chocolate for a more intense top layer
• Add crushed candy canes on top of the chocolate layer before it sets for a festive holiday finish