This crème de menthe bar recipe is incredibly simple. When he was ten years old, my kid won a purple ribbon at the county fair, which is superior to a blue ribbon. When he was 12 years old, he did this as well as his first paid “catering” job for a graduation party (the fact that he is now married gives you an idea of how long I’ve had this recipe). Excellent brownies with a mint filling.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 1 cup white sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 (16 ounce) can chocolate syrup
- 1 tablespoon vanilla extract
- 2 cups confectioners’ sugar
- ½ cup butter, softened
- ¼ cup creme de menthe liqueur
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Make the brownies: Beat sugar and butter until light and fluffy. Beat in eggs. Stir in flour, salt, chocolate syrup, and vanilla; mix until combined. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 minutes. Let cool, 15 to 30 minutes.
- While the brownies are cooling, make the frosting: Mix together confectioners’ sugar, butter, and crème de menthe until smooth.
- Make the topping: Melt chocolate chips and butter over low heat. Stir until smooth.
- Spread frosting over cooled brownies, and place in the refrigerator to set, about 15 minutes.
- Spread chocolate topping over frosting. Let sit until set, about 15 minutes. Cut into 24 squares.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 11 g |
| Sodium | 177 mg |
| Sugars | 31 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Brownie on bottom was good and gooey, love the mint, made extra of that layer !
No changes
This is one of my most requested desserts. Similar recipes call for 1/2 cup butter in the brownie, and I find that is plenty. I think the 1 Tablespoon of salt is a mistake. I use 1 teaspoon. If you can’t find a can of chocolate syrup, which is difficult at times, 16 oz. is a little less than 1 1/2 cups. Use only creme de menthe – not syrup, as it will change the texture. My family likes the mint layer so much that I double it! I like the idea of changing the flavor of the mint layer to peanut butter, but I haven’t tried it yet.
I have loved this recipe for years and actually make different flavors. The mint is a favorite, but my son loves my almond joy and peanut butter versions too. There have been a couple other flavor attempts, but these are the ones that have stuck around.
So much better than boxed brownies!
I made these for my husband’s mens get together. They were gone very quickly. Best Ever! I did use the box mix of brownies like someone suggested. Only change I made was that.
I have been making this recipe for over 40 years….perfect go to brownie!!
Yum/ pretty
Delicious! Next time I will half the amount of butter used in the frosting though, just a bit too rich.
these went over fantastically! I made the brownies the night before to cut prep time on Thanksgiving, then added the two layers of topping the next day. I suggest you refrigerate them again after the chocolate layer because they’re difficult to cut unless they’re fairly hard.
Decadent, anyone loving the combination of mint and chocolate, this is a recipe for you!
I love this recipe. It is so easy to make and after becoming comfortable with the recipe I have experimented with the mint layer by making a peanut butter layer instead and it still tasted awesome.
I found the brownie part of this recipe to be sponge like which I didn’t care for at all. Top two layers were delicious tho’. Next time I make them I’ll use a regular brownie recipe along with the top two layers.
I made this twice. First with boxed brownies as suggested and thought it was too sweet for my taste but my husband loved it and the second made it as the recipe calls to make it and I loved it! Delish!
This was good and very rich, but I think I prefer the plain brownie. Made my own brownie recipe and then followed the recipe for the frostings exactly.
Wow – these are just too good and even with a brownie mix.; Similar topping to Nanimo bars but by far better. Thanks for adding something special to my recipe file. Definitely not for everyday tho!!!!!
I have made these brownies for over 20 years and they are always popular. So easy to make and very rich.
These brownies are so worth the extra effort. At Christmas I make 2 batches. One Creme de Menthe and with the other I use cherry flavoring and red food color for the flavored layer. Unfortunately, there are never leftovers for me to enjoy so I have learned to hide a few so I can enjoy them with a cup of coffee.
I received a similar recipe from a coworker several years ago and it is still one of my most requested desserts for events with all my friends. One major difference – my recipe uses 2 teaspoons of peppermint extract instead of creme de menthe. Definitely more kid-friendly. I will compare my recipe and see what other differences there might be. I don’t think it would be as good with a brownine mix instead of the cake layer made with this recipe. This is much denser and moister than most brownies with a more intense chocolate flavor.
My mom has made these in the past and they’ve always been a favorite of mine. However, I just got done icing mine and found the icing to be runny. I used Creme de Menthe syrup in place of the liquor, powdered sugar as called for, and butter (spread).
I followed the suggestion of another reviewer and used a box mix of brownies (double chocolate) and made the icing and chocolate topping per the instructions. WOW! This is an amazing dessert- it’s moist, decadent, and slices really easily for a pretty presentation. My creme de menthe liqueur was clear, so I added a few drops of green food coloring to make it festive. I will be making this again and again, and then again some more! Thank you so much Deirdre Dee!