Creme De Menth Brownies
Submitted by Lu
Triple-layer creme de menthe brownies with a fudgy base, minty buttercream filling, and glossy chocolate chip ganache topping. A retro holiday dessert that’s worth the chill time.
YIELD
12 browniesPREP
40 minCOOK
25 minREADY
90 minThree 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
Ingredients
Directions
Cream ½ cup butter and sugar.
Add eggs one at a time.
Mix salt with flour.
Blend flour and syrup into cream mixture, alternating-ending with flour.
Add vanilla.
Bake 350 25 to 28 minutes(greased and floured pan).
Let brownines cool completely. Will shrink from pan.
Mix ¼ cup butter, confectioners’ sugar and creme de menthe - ice brownies.
Chill one hour.
Melt ¼ cup butter and 6 oz chocolate chips in doubled broiler.
Ice brownies and chill one hour.
Comments



