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