2 tbsp creme de menthe (or 2 tbsp milk, 1/2 tsp mint extract, green food coloring)
1/2 cup whipping cream
11 oz dark chocolate pieces
Instructions
In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat. Remove from heat; cool. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. Stir sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
For filling- in a large bowl, combine cream cheese and butter. Beat on medium speed with an electric mixer for 30 seconds. Gradually beat in 1 cup of the powdered sugar. Beat in creme de menthe. Gradually beat in remaining powdered sugar. Beat in 1 tablespoon of additional milk, if needed, to make the filling slightly thicker than a frosting. Spread Creme de Menthe Filling over cooled brownies. Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.
For ganache- in a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add dark chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Spread slightly cooled Dark Chocolate Ganache over Creme de Menthe Filling, spreading to the edges with a spatula. Cover and chill about 1 hour or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.
Originally Submitted
8/22/2013
0 Out of 5 from
0 reviews
You can add this Creme de Menthe Brownies recipe to your own private DesktopCookbook.
