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Creme De Menthe Brownies

July 5, 2011

My grandma is famous for these brownies. Not only are they delicious and a guaranteed crowd pleaser, but they are really pretty too. Don’t let the 3 layers scare you; these are very easy to make!

Brownie ingredients:

1 C sugar

1/2 C oleo

4 eggs

1 C flour

16 oz chocolate syrup

1 tsp vanilla

pinch of salt

Creme de Menthe layer ingredients:

2 C powdered sugar

1/2 C oleo

1/3 C Creme de Menthe liqueur

Top layer ingredients:

1 C chocolate chips

6 tbsp oleo

Set your oven to 350. In medium bowl, mix together the sugar, salt, oleo and eggs. Add flour and mix. Add the entire bottle of Hershey’s syrup and vanilla and mix until the batter is nice and smooth.

Pour into greased 9×13 pan and bake at 350 for about 30 minutes. Cool on wire rack.

The brownies need to be completely cool before spreading the next layer on. Combine the oleo, powdered sugar and creme de menthe in a bowl. Mix until it becomes a frosting-like consistency. Add a bit more creme de menthe if it’s too thick.

Spread the frosting on the cooled brownies. Once it’s nice and smooth, put the pan in the refrigerator for about an hour. You want it to be nice and chilled so that the frosting doesn’t melt when you pour the melted chocolate on.

When the brownies and frosting are chilled, melt the chocolate chips and oleo. Use a double boiler if you have one, or use 2 pots together so the chips don’t burn.

Pour the melted chocolate onto the brownies. You kind of have to move fast. The creme de menthe layer could start to melt and mix in with the chocolate. Tip the brownie pan around to evenly distribute the chocolate on top. No spatula needed for this.

After the chocolate is on, put the pan back into the refrigerator. Let everything set for another hour or two. The top layer should be completely hard before you cut into them. Cut brownies into squares. Keep them chilled between servings. These freeze well too!

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