National Brownie Day

Let’s harken back to my 1998 variation on a popular mint brownie recipe. (We redubbed it with the Café Martin name, as that’s how Ron and I have long referred to our home.) And it’s perfect for the holidays and any other days, too!


Café Martin Creme de Menthe Brownies

½ c butter
¾ c sugar (or granulated monkfruit or coconut sugar)
4 large eggs, beaten
1 c sifted flour
½ tsp salt
16‑oz can Hershey’s syrup
1 tsp pure vanilla extract
¼ c Godiva chocolate liquor
½ c chopped pecans

2 c sifted Confectioners’ sugar (or powdered monkfruit or other)
½ c butter, softened to room temp
3 T creme de menthe liquor

1 c (6‑oz) semi-sweet chocolate chips
6 T butter

Cream butter, sugar & eggs till light.  Add flour & salt, mixing by hand.  Stir in syrup, vanilla, Godiva liquor & nuts.  Combine until smooth.  Pour into greased & floured 9×13″ pan.  Bake 25‑30 min at 350°F.  Cool in pan.  Mix mint layer ingredients in mixer. (Add just a touch of green food coloring, if desired.) Spread over cooled brownie layer.  Melt glaze ingredients over low heat in top of double boiler. Stir till smooth; cool only slightly.  Pour over mint layer.  (Will be slightly runny.)  Chill in refrigerator.  Cut into small pieces.

 KISS Tips:  These are very rich, so small pieces are super.  I like to drizzle the glaze layer in fine lines, crisscrossing over the top.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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