Day 12: Chocolate Mint Brownies with Crème de Menthe Frosting

 

From: Turnips 2 Tangerines

Prep:15 mins                Cook: 35-45 mins                Serves: 8-10

Ingredients
¾ cup Hershey’s Cocoa
⅔ cup butter, melted and divided
2 cups sugar
1-1/2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup boiling water
2 eggs
1 teaspoon vanilla extract
½ cup mini chocolate chips
½ cup coarsely chopped mint m&m’s, plus extra for garnish
⅓ cup chopped pecans
2 Tablespoons chocolate fudge ice cream topping

 

Directions

1. Heat oven to 350º. Grease 13 x 9 x 2 baking dish
2. Stir together cocoa and baking soda in a large bowl; Stir in ⅓ cup butter.
3. Add water; stir until mixture thickens.
4. Stir in sugar, eggs, and remaining ⅓ c butter. Stir until smooth.
5. Add flour, vanilla extract and salt; Stir until well blended.
6. Stir in  mini chips, mint m&m’s, pecans and fudge topping. 
7. Spread in prepared pan.
8. Bake at 350º for 35-45 mins or until toothpick inserted near the middle comes out clean.
9. Remove from oven, cool on wire rack. Cool completely.
10. Frost with Créme dé Ménthe Frosting and  Garnish with  Chopped M&M’s

Créme dé Ménthe Frosting:

1. ¼ cup (1/2 stick) butter, softened
2. 3-1/2 cups confectioners’ sugar
3. ¼ cup green créme dé ménthe liqueur
4. ¼ cup milk, or as needed

Cream all ingredients together until creamy.

Spread on cooled brownies

Sprinkle reserved chopped mint m&m’s over  frosted brownies

Note: for a nonalcoholic version, omit liqueur and use peppermint extract

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Do those ever look tasty! I might have to give them a try, but with everything going on they might have to wait until after Christmas, when things settle down a little. There is another square recipe coming at ya tomorrow, and then another link-up on Friday. And you still have time to link-up your cookie recipes here.

xox