- 11 ounce package dark chocolate pieces
- ½ cup butter
- 3 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Creme de Menthe Filling:
- 1 (3 ounce package) cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons creme de menthe (or 2 tablespoons milk, ½ teaspoon mint extract, and several drops of green food coloring)
- Milk
Dark Chocolate Ganache:
- ½ cup whipping cream
- 1 (11 ounce package) dark chocolate pieces
Instructions:
Brownies:- In a medium saucepan, melt and stir 4 ounces (¾ 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 (1½ 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. Spread Creme de Menthe Filling over cooled brownies. Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.
- 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.
Note : Makes 48 brownies, Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Creme de Menthe 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
Dark Chocolate 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.
Photo Credit: bhg.com
Source : http://www.bhg.com/recipe/brownies/creme-de-menthe-brownies/
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