Creme De Menthe Brownies
Source: Adapted from Hershey's
Brownie Layer:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup flour
1 tsp vanilla
1/2 tsp salt
1 (16-ounce) can Hershey's chocolate syrup (recipe for homemade syrup here - use 1-1/2 cups in recipe)
Cream the sugar and butter together, beat in the eggs, flour, vanilla, salt and syrup.
Turn into a greased 9 x 13-inch pan.
Bake at 350 degrees 25-30 minutes, do not overbake. Cool completely in the pan.
Mint Layer: **
1/2 cup softened butter
2 cups 10X sugar
4 T crème de menthe
Cream the butter; add powdered sugar and crème de menthe and beat until smooth.
Spread over the cooled brownie layer and refrigerate until firm and cold, about 1 hour.
Chocolate Glaze layer:
1 cup (6 ounces) chocolate chips
6 T butter
Melt chocolate chips and butter together in microwave (stirring ever 30 seconds) until smooth. Cool 5 minutes before spreading over the crème de menthe layer.
Cover and refrigerate at least 1 hour. Cut into bars. Brownies are best served chilled and can be frozen for up to 4 months.
**Note - can substitute 3 T raspberry liquor for the creme de menthe for raspberry creme brownies