Hello again, Somewhat Simple readers, and happy holidays! I’m so excited about this month’s post. I think my favorite thing about the holidays has to be all the amazingly delicious food, and these brownies are no exception. Although I’ve made a lot of brownies in my day (see here, here, and here for evidence) this basic cocoa brownie recipe is my very favorite, and the one I turn to when I need a fail proof recipe. Last week, when I was making treats for my monthly meetings at work, I had the totally brilliant idea of throwing in some Andes Creme de Menthe pieces, and let me just tell you… best decision ever!
I love the subtle minty flavor, and the way it complements the dark chocolatey taste of the brownies. As much as I love mint, it can be a little overpowering at times, and I like that the chocolate and mint harmonize instead of competing with each other. These brownies are so quick and easy to put together, but are still impressive enough to bring to a holiday party. Oh, and they’re also pretty amazing warm with ice cream and chocolate sauce on top. Yum!
Creme de Menthe Brownies
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
2/3 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes Creme de Menthe pieces
Preheat oven to 350. Grease or line with foil a 9 x 9 baking dish. In a large bowl or the bowl of a stand mixer, cream together butter and sugar. Add vanilla and eggs, and mix until smooth. Add flour, cocoa, baking powder, and salt, and mix until just combined. Gently fold in creme de menthe pieces, reserving a few to sprinkle on top. Spread evenly in prepared pan, top with remaining creme de menthe pieces, and bake 20-25 minutes, or until a toothpick inserted about two inches from the side of the pan comes out clean. Let cool and then cut into squares (I usually cut 16 squares, since they are pretty rich).
* adapted from the Betty Crocker Cookie Book