Top o’ the mornin’ to you lads & lassies! We’re busy getting our green beer and carbomb cupcakes ready here on the Eastern Shore, but I wanted to share one more St. Patty’s Day related treat for you – and it’s Friday, so I thought something sweet was in order.
The first time I made these brownies was the 1st St. Pat’s Day that we were married, if my memory serves me correctly (which, it’s entirely possible that it doesn’t). My mother-in-law had gone to get Paula Deen’s new book signed for me when she was in Ft. Lauderdale, and it was the first recipe I’d made from it. This green-studded treat is a breeze to make – but it does take some time for cooling the layers, so keep that in mind before you start.
A moist chocolate brownie, topped with a gorgeous mint buttercream, then covered in a layer of chocolate. What’s not to love? Sure, they may not be the most authentic Irish treat – but, I can assure you it will be festive and delicious! And that’s what really matters, doesn’t it? Have a great, fun filled weekend everyone – and stay safe!
Crème de Menthe Brownies
4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
For the mint buttercream:
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
4 tablespoons Crème de Menthe
green food coloring
For the chocolate topping:
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter
Preheat oven to 350 degrees. Spray 9×13 baking pan with non-stick cooking spray and set aside.
In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy. Add cooled chocolate mixture, salt, vanilla and flour. Keep whisking until thoroughly blended.Pour batter into prepared pan and bake 25 minutes. Remove from oven and leave brownies to cool in pan.
To make the buttercream, using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners’ sugar together until well blended. Stir in the creme de menthe and blend well. Add additional food coloring and peppermint extract if desired. Spread over cooled brownies. Refrigerate in original baking pan until filling is firm.
To make the topping, melt the chocolate chips and butter in the top of a double boiler, stirring until smooth.Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
Refrigerate until chocolate sets, then cut into squares and serve. They’re rich, so I usually cut them fairly small.
Source: adapted from Paula Deen Celebrates!