Tuesday, December 30, 2008

Creme de Menthe Brownies

When I was younger I recall loving the andes mints I would get after my numerous meals at Olive Garden. You see, my dad is a huge fan of Italian food (and Mexican), but growing up in Colorado Springs the closest we got (as far I know) was... Olive Garden, or Macaroni Grill. Both, to me, are delicious, even if not authentic.

These brownies were made for Christmas, a very traditional mint + chocolate = yum! time. Usually it's peppermint, likely taken from the candy cane craze, but after seeing the recipe for these creme de menthe brownies from Paula Deen (one I usually don't make too much from) I had to make them. Not only are they a throw back to my childhood, but they're Christmasy too.


The brownie batter turned out super thick which made me nervous, but these turned out very fudgey and rich. I'm not entirely sure what the batter was supposed to be like, I didn't watch the episode in which it aired. I did halve the recipe, which I know makes some changes (chemically, etc) to the result... I tried to compensate for a few. I was also in Colorado, which I forgot to compensate for for -all- of my recipes.

None the less, rich and delicious. The chocolate frosting and the mint chips made this amazingly yummy. I wish I had brought some back to LA with me. La Sigh.

My brother was amazingly impatient to eat these, so I frosted them early (the frosting melted) and shaved the mints on top early (melted). So I have to say, it didn't turn out the most picture purfect, but they still look yummy!


Creme de Menthe Brownie
Recipe from Paula Deen

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 and 1/8 cup all-purpose flour
3/8 cup unsweetened cocoa
1/4 teaspoon baking powder
1/2 a (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Preheat oven to 350 degrees F. Grease a pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.



Chocolate Frosting

1/4 cup butter, melted
1/6 cup cocoa
1 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoons milk

Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

1 comment:

Tangled Noodle said...

My husband's traditional b-day cake is a mint-chocolate fudge cake - these brownies would make an excellent alternative. Thanks for sharing!!