Creme de Menthe Brownies with Chocolate Ganache
Dense, fudgy brownies topped with creamy mint frosting and silky chocolate ganache. The cooling steps create distinct layers: rich chocolate cake base, cool minty middle, and glossy chocolate finish. Serve chilled for the best contrast between textures and flavors. Perfect for dinner parties, potlucks, or when you want an impressive make-ahead dessert that tastes professional but comes together with basic techniques.
Ingredients
- ½ cup butter, softened
- 1 cup sugar, granulated
- 4 eggs, large
- 1 cup flour, all-purpose
- ½ teaspoon salt, table
- 1 16 ounce can chocolate syrup
- 1 teaspoon vanilla extract
- ¼ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons creme de menthe, liqueur1.5 tablespoons peppermint extract + 0.5 tablespoon watersimilaralcohol-free
works if you prefer no liqueur
- 6 ounces chocolate chips, semi-sweet
- ¼ cup butter
Instructions
- 1
Cream together softened butter and sugar until light and fluffy.
- 2
Add eggs one at a time, beating well after each addition.
- 3
Mix flour and salt in a separate bowl.
- 4
Add flour mixture to creamed ingredients alternately with chocolate syrup, beginning and ending with flour.
- 5
Stir in vanilla.
- 6
Pour batter into prepared 13x9 pan.
- 7
Bake until a toothpick inserted in center comes out with few crumbs.
- 8
Cool completely to room temperature.
- 9
For frosting, cream softened butter in a small bowl.
- 10
Gradually add powdered sugar and creme de menthe, mixing until smooth and spreadable.
- 11
Spread frosting evenly over cooled brownies.
- 12
Refrigerate for 1 hour.
- 13
For topping, combine chocolate chips and butter in a small saucepan.
- 14
Melt slowly over low heat, stirring frequently until smooth and glossy.
- 15
Spread chocolate topping over frosting layer.
- 16
Refrigerate for 1 hour before cutting into squares.
- 17
Serve chilled.
Tips
Cool brownies completely before frosting to prevent melting. This ensures clean layers and better texture contrast between each component.
Use low heat when melting chocolate with butter to avoid seizing or scorching. Stir constantly for glossy, smooth ganache.
Chill between frosting and ganache layers so each sets properly and won't blend together when cut into squares.
Good to Know
Cover and refrigerate up to 4 days. Brownies may soften slightly at room temperature; keep chilled for best texture.
Make through ganache layer up to 1 day ahead. Keep refrigerated, covered. Cut and serve cold.
Serve chilled directly from refrigerator. Squares hold their shape better and flavors are most pronounced when cold.
Common Mistakes
Do not skip cooling brownies completely before frosting to avoid melted, messy layers.
Do not use high heat when melting chocolate to avoid grainy or broken ganache.
Do not skip the 1-hour chilling periods or layers will blur together when cut.
Substitutions
works if you prefer no liqueur
FAQ
Can I use fresh mint instead of creme de menthe?
Fresh mint won't work for frosting as it lacks the sweetness and body of liqueur. Muddle fresh mint into simple syrup, then strain and use 2 tablespoons in place of creme de menthe for a different flavor.
What if my chocolate ganache looks grainy or separated?
Remove from heat and let cool 1 minute. Stir in 1 teaspoon butter at a time, stirring constantly. If still broken, strain through fine sieve to remove particles, then spread. Next time use lower heat and stir more frequently.
How long can I keep these brownies in the refrigerator?
Properly covered, they keep up to 4 days. The texture softens slightly after 2 days. Freezing is possible but not recommended as the frosting and ganache layers may separate when thawing.