his traditional Irish-American feast for our family. He put the corned beef in the crock pot this morning and later will glaze it with a honey orange glaze before he serves it with boiled potatoes and cabbage and Irish Soda Bread. Desert is always left up to me on St. Paddy's Day and I usually go the green route rather than the Irish route. In the past, I've made Shamrock Sugar Cookies, Chocolate Pistachio Cake, and last year my daughter baked a chocolate layer cake with Mint Icing.
This year I prepared a recipe that my mom is famous for, Cream De Mint Brownies or Chocolate Mint Brownies. When we lived in Maryland and were planning to visit Meemaw, my kids would always request a pan of her delicious brownies. They also asked for some on their birthdays, Christmas, Easter, and any other time they could think of to get some of their favorite treats. Because these brownies were my mom's specialty, I never had to make them. . . until we moved to Texas.
The problem with making a recipe that someone else is know for is that it never tastes quite as good as people remember. Also, the recipe that I inherited was sketchy at best. The first time I attempted Chocolate Mint Brownies my daughter said, "Thanks for trying Mom." My son added, "They were almost as good as Meemaws." After harassing my mother for details of the recipe that I was sure she had left out and incorporating all of her tips, I have almost perfected this green dessert.
Now I know my Cream De Mint Brownies will never be as good as my mothers, but making them always brings back fond memories of celebrations on the Eastern Shore of Maryland. They also add a nice pop of green to any St. Patrick's Day table. Enjoy!
Chocolate Mint Brownies Recipe
brownie layer ingredients:
1 cup granulated sugar
1/2 cup butter, softened
4 eggs, beaten
1 cup flour, sifted
1 teaspoon vanilla
1 (16 ounce) can Hershey syrup (often with the ice cream toppings)
mint icing layer ingredients:
2 cups powdered sugar
1/2 cup butter, softened
4 Tablespoons creme de menthe syrup (sold in liquor stores, my mother has had the same bottle for years:)
chocolate layer ingredients:
1 small package (6 ounces) chocolate chips
6 Tablespoons butter
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
- For the brownie layer, cream 1 cup granulated sugar and 1/2 cup softened butter until combined. Mix in the beaten eggs. Add the flour, vanilla, and Hershey's syrup and mix until fully combined.
- Pour chocolate batter into prepared pan. Bake for 30 minutes. Let cool
- For the mint icing layer, mix powdered sugar, butter, and creme de menthe syrup until fully combined.
- Spread over cooled brownie layer and refrigerate until chilled.
- For the chocolate layer, microwave chocolate chips and butter for 1 minute. Stir. Microwave an additional minute as needed until all chips are melted.
- Spread melted chocolate layer over mint icing layer.
- Chill again for at least 15 minutes or overnight.
- Cut into squares and serve.
|Let the brownie layer cool before adding the mint icing.|
I learned that the hard way the first time I was rushing to get a pan of these done.
|An off-set spatula helps with the spreading of the mint icing layer.|
|Next spread on the melted chocolate chips and butter.|
Allow this to cool in the refrigerator until this layer hardens.
|Serve to family and friends on St. Patrick's day or any other celebration|
throughout the year.
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