Fudgy Double Crème de Menthe Brownies

Ingredients

• FOR THE BROWNIES:
• 3 ounces, weight Semi-sweet Or Bittersweet Chocolate, Roughly Chopped
• ½ cups Unsalted Butter, Sliced
• 1-⅓ cup Granulated Sugar
• 2 whole Large Eggs
• ½ teaspoons Vanilla Extract
• ⅔ cups All-purpose Flour
• ¾ cups Andes Crème De Menthe Pieces Or Chopped Andes Candies
• FOR THE BUTTERCREAM:
• ½ cups Unsalted Butter, Softened At Room Temperature
• 2 cups Powdered Sugar
• ¼ cups Creme De Menthe

Preparation Instructions

For the brownies:
Preheat oven to 350ºF. Grease a 9×9 brownie pan or baking dish with cookie spray or butter; set aside.

In a large microwavable bowl, melt chocolate and butter by microwaving in 30-second increments and stirring in between. Whisk in sugar until well combined. Whisk in eggs and vanilla until well combined. Whisk in four just until combined. Fold in crème de menthe pieces.

Pour batter into prepared baking dish and bake 25-30 minutes or until a knife comes out clean. Set brownies aside to cool and prepare buttercream.

For the buttercream:
Beat butter in the large bowl of an electric mixer on high speed until light and creamy. Add powdered sugar and crème de Menthe and mix on low until incorporated. Increase speed to high and mix until filling is light and fluffy.

Spread buttercream over cooled brownies; slice and serve.

(Brownies adapted from Baker’s of Kraft Foods.)