Creme De Menthe Brownies Filed under ( dessert, food tip, holiday food, party food )

Okay, it's no surprise at this point that I am a huge fan of the mint chocolate, especially at Christmas time. So, last year, while dedicating my life to the Food Network channel, Paula Deen blessed my life with mint brownies from heaven! These brownies are AMAZING and so rich. I just add entire Andes mints into the brownies, rather then the chips, mostly because mint chips are hard to come by here in Philly. Also, if you want a serious mint brownie, add mint extract into the frosting rather then vanilla. And for those of you that aren't mint fans (I got your back Jordan!), just add regular chocolate chips and you will have some killer fudgy brownies.


Thanks Paula Deen!!

Ingredients
1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk


Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch 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. 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.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.



*Baking Tip: If you plan to plate your bars, but hate that awkward process of cutting them and then digging them out of your pan, bake them in parchment paper. Then, once they are cooled and frosted, just lift them out of the pan, peel away the paper (it sticks to nothing), and you will be able to cut and plate them very cleanly and easily.