Paula Deen Creme De Menthe Brownies

Paula Deen creme de menthe brownies are a fudgy chocolate dessert with mint baking chips, cocoa frosting and shaved mint candy that comes together in 1 hour. Try this easy mint chocolate brownie recipe for the holiday table, a potluck or a church supper, since it's a one-pan bake that feeds a crowd.

Beat the butter and sugar until it turns creamy before the eggs go in, because that base gives the brownies their rich, tender crumb. Rush it and the batter comes out dense and gritty instead of fudgy.

Paula folds mint baking chips right into the batter and then tops the pan with a cocoa frosting finished with shaved mint thins, so you get mint in every bite, not just a sprinkle on top. Let the pan cool completely before you frost, so the frosting spreads instead of sliding off.

Paula Deen Creme De Menthe Brownies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

290

kcal

Fudgy cocoa brownies are studded with mint chips and covered in a thick chocolate frosting. Once the pan cools, the shaved mint thins on top add a little crunch and a cool finish.

Ingredients

• 1 (10 oz) package creme de menthe baking chips
  

• 1/2 teaspoon baking powder
  

• 3/4 cup plus 1/3 cup divided unsweetened cocoa
  

• 2 teaspoons divided vanilla extract
  

• 1 1/4 cup all purpose flour
  

• 2 cups sugar
  

• 4 large eggs
  

• 1 1/2 cups (3 sticks) softened Butter
  

• 2 cups confectioner's sugar
  

• 2 tablespoons milk
  

• shaved creme de menthe thins candy
  

Directions

• Prep the oven and pan: Preheat the oven to 350°F and grease a 13-by-9-by-2-inch pan. Then set out the butter early so it's soft when you start mixing.
• Cream the butter and sugar: Beat 2 sticks butter and 2 cups sugar in a large bowl with an electric mixer at medium speed until creamy. Then add the 4 eggs one at a time, beating well after each, and mix in 1 teaspoon vanilla.
• Mix the dry ingredients: Combine 1 1/4 cups flour, 3/4 cup cocoa and 1/2 teaspoon baking powder in a separate bowl. Then stir this gradually into the butter mixture until it comes together.
• Fold in the mint chips: Fold in the 10 ounce package of creme de menthe baking chips, then spoon the batter into the greased pan. Spread it evenly so the brownies bake at the same rate.
• Bake the brownies: Bake for 35 minutes. While they bake, get the frosting ready so it's waiting when the pan comes out.
• Make the frosting: Combine 1 stick butter, 1/3 cup cocoa, 2 cups confectioner's sugar, 1 teaspoon vanilla and 2 tablespoons milk in a large bowl. Beat at medium speed until the dry ingredients are moistened, then at high speed until it reaches spreading consistency.
• Cool the pan: Take the pan out of the oven and set it on a wire rack. Let the brownies cool completely in the pan before you frost them.
• Frost and top: Spread the chocolate frosting over the cooled brownies. Then finish with the shaved creme de menthe thins and cut into squares.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular chocolate chips instead of creme de menthe baking chips?

You can, but you'll lose the mint flavor that makes these brownies what they are. If you want a closer swap, stir in a little mint extract with the vanilla and use chocolate chips or chopped mint chocolate.

How long do these brownies keep?

Store the frosted brownies in an airtight container at room temperature, and they'll stay good for about 3 days. Keep them somewhere cool, since the frosting gets soft in a warm kitchen.

Can I make them ahead for a party?

Yes, bake the brownies a day ahead and keep them covered in the pan. Frost them the day you serve, so the frosting stays smooth and the mint thins keep their shape.

Why does the frosting need to wait until the pan is cool?

Frosting spread on warm brownies melts and soaks in instead of sitting on top. Waiting gives you a thick, smooth layer that cuts into clean squares.

What's the most common mistake with this recipe?

Overbaking is the big one, since brownies keep setting as they cool. Pull them at 35 minutes as the recipe says, and they stay fudgy rather than dry.