Creme De Menthe Brownies

By Imperial Sugar

Prep Time:

20m

Bake/Cook Time:

20m

Yield:

24 brownies

With chopped chocolate mint candies in the brownie batter, and mint extract in the frosting, this dense and fudgy brownie is made for mint lovers. Rich chocolate and refreshing mint combine for dessert that's both dense and light at the same time. Great recipe for a St. Patrick's Day party or a Christmas dessert table.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Mint Brownies

1 cup Imperial Sugar Extra Fine Granulated Sugar
3 squares (1 ounce) unsweetened chocolate
1/2 cup (1 stick) butter or margarine
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour (spoon and sweep method*)
1/2 cup (14 crème de menthe thin candies), chopped

Mint Frosting

1/4 cup (1/2 stick) unsalted butter
2 cups Imperial Sugar Confectioners Powdered Sugar
2-3 tablespoons milk
1/2 teaspoon mint extract
4-5 drops green food coloring

Topping

Additional crème de menthe thin candies, cut diagonally in half and chopped

Directions

Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with non-stick spray.
Combine sugar, butter, and chocolate in a heavy medium saucepan; heat over low heat stirring occasionally until chocolate is melted and mixture is smooth. Cool.
Add eggs one at a time until well combined. Stir in vanilla, flour and candy; mixing until combined. Spread into prepared pan.
Bake for 20 minutes or until knife inserted in center comes out clean. Cool completely.
To prepare frosting: Beat butter and 1 cup of powdered sugar until combined.
Beat in remaining sugar, milk, and extract until creamy. Add additional milk for creamier consistency.
Spread frosting over brownies. Cut into squares or use biscuit/cookie cutter for circles.
Garnish with crème de menthe candy, if desired.