Add these brownies to the list of holiday must-have foods that, if not served, will implode my entire family.
The creme de menthe brownies have a storied history. Much like green beer, they were a staple in my house around St. Patrick's Day — though to pin them down to that time of the year would be incredibly unfair to these brownies. One of my favorite teachers in middle school first introduced them to us during a St. Pat's party at my parent's house — a yearly function where insane stories are always born — and my mom practically had to beg her to give her a recipe. It was like the passage of said recipe was top secret before this, but my (possibly Jameson-infused) mother cracked the code.
Yes, these brownies will require you to buy a bottle of creme de menthe that you will not use until the next time you make these brownies — but, I promise you, you will be making them again.* They are delicious, they are rich, they are freakin' green, and they will make you everyone's favorite person if you show up to a party with them — especially if you hand off the recipe. I give my blessing.
*And please do not skimp on the creme de menthe bottle — go to your local liquor store and pick up a bottle there. I made the mistake of trying to order a smaller bottle this year, and ended up with some icky very artificial-tasting stuff.
for the brownies
- 1 cup sugar
- 1/2 cup butter, softened
- 4 eggs
- 16 oz. Hershey's syrup (can is preferred, but bottled is fine)
- 1 tsp vanilla
- 1 cup flour
for the frosting
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1-3 T creme de menthe
for the topping
- 6 oz. chocolate chips
- 6 T butter
- Preheat oven to 350°F.
- In a medium-sized bowl, cream butter and sugar. Add eggs one at a time until incorporated, while stirring. Stir in chocolate syrup and vanilla. Slowly, add flour until all mixed together.
- Add chocolate batter to a greased 9x13 pan (I also like to use a 9x9 pan, but the brownies are taller and may need to cook longer). Bake for 50 minutes until a toothpick can be removed cleanly. Set aside to cool completely.
- Once brownies have cooled, cream powdered sugar and butter in a medium bowl. Add creme de menthe 1 tablespoon at a time to taste. Spread evenly on top of brownies and place in fridge to cool.
- In a small bowl, combine chocolate chips and butter. Place in microwave for 1 minute, then stir, and place back in microwave for 30-second increments until completely melted (I usually have to do two 30-second rounds). You can also double boil the chocolate, if you don't have a microwave. Spread chocolate across brownies on top of creme de menthe and place in fridge.
- Once cooled for 20 minutes, cut into small pieces (they are very rich!) and enjoy. Best served cold.