Creme de Menthe Brownies

A couple of weeks ago, my brother and his family were in town from the Midwest. We had the opportunity to have dinner with them at my parents’ house and all I had to bring was dessert– that’s my kind of deal!

Because I’m a total wildcat when it comes to cooking, it never occurs to me to go looking for recipes. Instead, I just start dumping stuff or layering things and seeing what happens. Yes, even with baking, which many swear is more of a science than cooking. Whatever. May as well have fun, yes?

For these, I started by mixing up brownie batter because it seemed like a good beginning. What’s not to like about brownies? I had some creme de menthe dregs rolling around in my fridge thanks to my adventures with Minty Buttery Bliss Cookies and, of course, some homemade Shamrock Shakes. So I decided to use that.

Brownies and minty buttercream were a great start, but what would make it better? More chocolate, of course. So I did that, too.

These are sweet and rich and decadent and wonderful. They’re fantastic chilled and cut into small pieces. You really don’t need a giant one to feel satisfied.

Creme de Menthe Brownies


  • one 8×8″ or 9×9″ square pan of brownies, baked and cooled*
  • 1/2 cup + 2 tablespoons butter, divided
  • 2 cups powdered sugar
  • 2 tablespoons creme de menthe**
  • milk (as needed– very, very little)
  • 1 cup semisweet or dark chocolate chips


1. While brownies cool, beat 1/2 cup butter, powdered sugar, and creme de menthe with an electric mixer until pale green, rich, and fluffy. Add milk as needed to ensure it is spreadable.

2. Spread a thick layer of mint buttercream over cooled brownies, then place pan in fridge or freezer to allow the buttercream layer to set up a bit.

3. Melt chocolate chips and 2 tablespoons of butter together. I do this in a ceramic bowl in the microwave, heating at medium power for 30 second intervals, until smooth.

4. Use spatula to spread melted chocolate over the buttercream surface. Chill.

5. I store these, covered, in the fridge, but they are easiest to cut if you remove them and allow them to sit at room temperature for about ten minutes before attempting to serve.

*I made my brownie recipe because I could do it in my sleep. (Also? They’re really good.) Let’s be real here, though– if ever you’re going to use a mix, this is probably a decent time, since there are lots of other fun flavor elements going on to make them special.

**The creme de menthe in this recipe is NOT cooked out. This means there is still alcohol in them. Realistically, 2 tablespoons spread out over 16 servings is simply not worth getting bent out of shape about, in my humble opinion. But I wouldn’t want to lead anyone astray, so, yes, do know there’s trace alcohol in there.

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