| Level: | Easy |
| Yield: | 16 servings |
| Level: | Easy |
| Yield: | 16 servings |
Ingredients
- 1 (19.5-ounce) box milk chocolate brownie mix (recommended: Pillsbury)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup plus 2 teaspoons creme de menthe liqueur, divided
- 1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes)
- 1 (8-ounce) package cream cheese, softened (recommended: Philadelphia)
- 1/2 cup sugar
Instructions
- Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
- Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
- In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
- In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
- Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
- Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
- Allow brownies to cool completely before cutting.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 331 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 165 mg |
| Serving Size | 1 of 16 servings |
| Calories | 331 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 165 mg |
Reviews
delicious. follow as directed. they are good warm or cold
Took this to a Pot Luck for St. Patty’s Day. Everyone loved it!
Especially good if leftovers are refrigerated.
This was my third time to make it. First time tried making it in a bowl instead of a souffle dish, middle didn’t cook correctly, needed to finish baking it in the oven.
Bought a 2 quart souffle dish, but it sat several hours (forgot to plug in crockpot!) before cooking for 4 1/2 hours-came out good.
Next time had to transport crockpot to pot luck location during cook time after 4 1/2 hours and never really hardened up, but everyone loved them!
Does using 1 1/2 quart souffle dish instead of 2 qt. make that much of a difference? 1 1/2 qt. dish difficult to find at stores.
Especially good if leftovers are refrigerated.
This was my third time to make it. First time tried making it in a bowl instead of a souffle dish, middle didn’t cook correctly, needed to finish baking it in the oven.
Bought a 2 quart souffle dish, but it sat several hours (forgot to plug in crockpot!) before cooking for 4 1/2 hours-came out good.
Next time had to transport crockpot to pot luck location during cook time after 4 1/2 hours and never really hardened up, but everyone loved them!
Does using 1 1/2 quart souffle dish instead of 2 qt. make that much of a difference? 1 1/2 qt. dish difficult to find at stores.
I tried this recipe and ended up cooking it on the upper end of the timing scale because I thought the middle of the brownies weren’t done yet. After it had cooled the bottoms and a good chunk of the brownie were rock hard. So you had to scrap off the edible part. Also, when I put the cream cheese mixture on top, it was very runny and I did not get the nice swirls like Sandra did. I was hoping for a better presentation value. I will try it again sometime and cook it on the lower end of the timing scale and see how it goes.
I saw this recipe yesterday and just had to try it. It’s the perfect holiday dish! I followed the brownie recipe for high altitude and decreased the creme de menthe in the brownie mix by half. I then cooked the brownies in a 9X13 pan at 350 for 40 minutes. The edges came out a little over done but didn’t ruin the overall dish. I’ll make this again!
I love the idea of this recipe. I would make it as directed, but would prefer to use a greased 13×9 baking pan, baking at 350 degrees for 35-40 minutes (or until cream cheese mixture is lightly browned). Then, let it cool and cut into squares. This will eliminate any confusion associated with using a crockpot!
MADE THESE THIS MORNING. MADE A FEW MISTAKES – PUT 3 EGGS IN THE BROWNIE MIX AND A LITTLE EXTRA CREME DE MENTHE IN BOTH THE BROWNIE MIX AND THE CREAM CHEESE. THEN BAKED IT IN A 9 X 9 PAN AT 350 DEGREES FOR 35 MINUTES. IT TURNED OUT LIKE A LAVA CAKE – RUNNY IN THE MIDDLE . WE LOVED IT AND HAVEN’T STOPPED EATING IT. NOW THINKING OF WAYS TO USE OTHER LIQUERS FOR DIFFERENT FLAVORS.
This was a complete disaster. It tasted like burnt alcohol. Better yet, why is Sandra still on??? She should move over to HGTV. Her tablescapes are fascinating. Her cooking is pitiful.
I made these last night for a sleepover treat. They were awful. They tasted like burnt alcohol. What a waste of ingredients. Yuck
I had to make a dessert for a school potluck and I didn’t want something ‘basic’ so I tried this and people were asking me for the recipe!! it went over well and as a working mom, I could handle making this the night before the event! great, easy brownie !
I tried this recipe just as written in the oven in a 8 x 8 pan and it turned out great! Wonderful flavor for a cake like brownie. Nice change.