From a Blog Post March 2009. This is a Kriksciun family classic recipe. I have made it many many times in the last 20 or so years. They are great whenever you make and eat them. Of course the green makes for excellent St. Patrick’s Day and Christmas holiday treats (use clear crème de menthe and the green isn’t a factor).
Here at Royal Tart we are beginning to wind down on the St. Patrick’s Day holiday and gear up for the next round of holiday parties, not to mention the birthday celebration of a cranky 12-year old cat on April 3. That being said, I am including one last St. Pat’s Recipe.
Creme de Menthe Brownies
If you aren’t familiar with this fun chocolate mint brownie recipe you are in for a real treat. This dessert works really well for everyday or on St. Patrick’s Day, Christmas, Easter–any holiday that green or white is part of the color scheme.
Bake your favorite from scratch or box brownies using a sheet pan instead of your standard brownie pan OR if you are like me and resist serving bar treats at parties bake brownie bites or purchase them already made. I think mini round bites look so pretty on a serving tray.
You can use either green or white Creme de Menthe. For this holiday we suggest using green as March 17 is all about the green.
2 cups confectioners’ sugar
1/2 cup butter (melted or creamed depending on whether you are serving brownie bars or bites)
4 tablespoons Creme de Menthe
Mix the above Icing ingredients together and spread on your cooled brownies. If you are using brownie bites you will want the Icing to be a bit thicker so instead of melting the butter, cream it with the sugar and Creme de Menthe. Add a little more sugar in small increments until a loose spreadable icing is made. When I ice my brownie bites I like the green icing to drip down the sides a little so that the green looks a little like the icing on a bundt cake.
Once the Creme de Menthe has set you will want to layer on the chocolate ganache.
Melt 6 ounces premium dark chocolate or semi sweet chocolate chips with 6 Tablespoons of butter. Carefully poor warm ganache over brownies and chill for a few minutes until firm. Or if you are making brownie bites cool the ganache for a bit so that it gets a little thick. Poor a teaspoon or so over the top of a brownie bite allowing the ganache to drip down the sides ever so slightly. Enjoy!
Here at Royal Tart we are all about yummy, fabulous food and stylish and fun parties…and we always give credit where credit is due. This recipe was provided by Jessica about 16 years ago. Royal Tart has altered only the presentation by adding the brownie bite concept. Either way you serve ’em you are bound to get a “SMILE” as the original recipe card suggests.