Best Creme De Menthe Brownie Squares Recipes

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE BROWNIES

Steps:

• 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.

CREME DE MENTHE BROWNIE SQUARES

Steps:

• Heat oven to 350°F.
• BROWNIES: Grease bottom only of 13x9-inch pan. Make and bake brownies according to package directions. DO NOT OVERBAKE. Cool completely (it cannot be frosted until there is no warmth on the bottom of the pan or the frosting will slide around.
• MINT FROSTING: In medium bowl, beat butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth. Spread evenly over cooled brownies. Refrigerate until hard (approximately 30 minutes).
• GLAZE: In small saucepan, melt butter. Then turn off heat and stir in chips, stirring until completely smooth. Pour frosting evenly over filling; spread carefully to cover. I like to run a serrated knife across the top to give it a pattern.
• Refrigerate 1 hour before cutting into bars but don't let the chocolate topping harden too much or it will crack when you cut it. Store in refrigerator (they also freeze beautifully).

CREME DE MENTHE SQUARES

Steps:

• Bottom Layer: In saucepan, combine 1/2 cup butter and cocoa powder.
• Heat & stir until well blended.
• Remove from heat & add 1/2 cup of the powdered sugar, egg, and vanilla.
• Stir in graham cracker crumbs.
• Press into bottom of ungreased 9X13 pan. Bake at 350 degrees for 20-25 minutes. Cool completely.
• Middle Layer: Melt 1/2 cup butter.
• In small bowl, combine melted butter and creme de menthe.
• Using mixer at low speed, beat in remaining powdered sugar until smooth.
• Spread over bottom layer.
• Chill 1/2 hour.
• Top Layer: Melt 1/4 cup butter and chocolate chips over low heat.
• Spread over mint layer.
• Chill 1/2 hour.
• Cut into small pieces, store in refrigerator.

CREME DE MENTHE SQUARES

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.