Monday, September 25, 2006
Creme De Menthe
So much for the old cliché that the most basic of pleasures -- are always the best.
For me, it's not necessarily so, and certainly not *always* the case. And especially not after this knockout recipe I tried this weekend, which totally kicked up, pimped out, and made what would have been an ordinary batch of brownies -- into a batch that the football fans gathered around my TV this weekend couldn't help noticing... along with asking for more.
So for all you chocolate brownie lovers, who also happen to love a creamy hint of fresh mint, here's one you've just got to try:
Creme De Menthe Brownies
Yield: 32 oven-fresh, totally decadent (as well as just plain flat-out deadly!) chocolate-mint brownies
1 cup Unsalted butter, divided
1 cup Granulated sugar
1 cup Flour
1/2 ts Salt
16 oz. Chocolate syrup
1 ts Vanilla
2 tb Creme de menthe
2 tb Milk
2 cup Powdered sugar
6 oz. Semisweet chocolate chips
Add salt in a separate bowl, and add to creamed mixture alternately
with the chocolate syrup. Stir in vanilla.
Pour batter into a 9x13 pan and bake for 25 minutes. Cool completely.
Mix creme de menthe, 1/4 c of the butter, and the powdered sugar. Add
milk or water until consistency is spreadable. Spread on cooled
brownies and refrigerate.
When creme de menthe frosting is set, melt chocolate chips and
remaining 1/4 c butter together. Pour onto brownies and spread
evenly over top.
These little numbers are VERY rich in flavor, so be sure to cut them into moderate sized pieces before serving them.
And guaranteed...you will not have as much as one crumb left on the serving plate!