Please tell me you’ve had these before.

Okay… these exact ones are not really from 1988. At least I don’t think so. But I’m a little nutty. The closest I get to that is finding canned soup in my pantry that expired in 2002. Take it as you will.

This brownie comes straight from a yellowed index card out of my mom’s seemingly unorganized recipe box. She and my aunt made them incredibly often back in the day… at the height of shoulder pads, electric blue eyeshadow and women’s puffy corduroy dress shorts that came down to the knee and were worn with sheer tights. You know, the decades where B.U.M equipment sweatshirts, pogs, bubble necklaces and slouch socks went to die? Thankfully. Count your blessings.

Over Labor Day weekend, these brownies came up amongst conversation and my eyes lit up. I hadn’t had them in years. And since then? Since that first week of September? Nearly 6 weeks ago? They are all I’ve been able to think about.

I need a life.

They are probably the sole reason I even considered mint chocolate chip donuts.

 

So I ran out and bought some creme de menthe, which was finally found at the third liquor store I ventured into after the first two associates, both creeping up on their 70s, stared blankly at me and yelled “Are ya sure ya don’t mean cream da mint?”

Yeah buddy. I’m sure.

You can find clear creme de menthe but what’s the fun in that? I know I particularly enjoy ingesting vibrant green artificial coloring… especially when sandwiched between two layers of fudge. Yum! I just had to make them green, for that was the only way I could really remember them and figured it was the perfect tribute to all the other artifically colored and flavored treats I absorbed as a tween. And I knew my mom would appreciate it, since we’re talking about the woman who makes a darn good argument convincing you that the *best* cranberry sauce comes straight from an Ocean Spray can.

[P.S. don't you like how neatly (?) and nicely I slice and stack my brownies? NOT.]

Another giant clue that these were the happening dessert at the end of last millennium, amidst Gushers, Pop Rocks and various layered frozen ice cream “casseroles?” The brownie recipe called for two full cups of Hershey’s chocolate syrup. I just couldn’t bring myself to do that, but it did conjure some fabulous memories of my brother Andy mixing tons of strawberry syrup into glasses of milk every single day until he was about 15. That makes me feel all warm and fuzzy inside and induces vomiting at the same time. Ga-ross!

 

My cousin and I dug into these a few nights ago after eating almost the entire pan of butternut squash lasagna. They were delicious, super rich, and had just the right amount of mint without being overpowering. But the thing is… they didn’t taste quite as good as they did in the 90s. I’m pretty sure you have to rock a side ponytail, a phat silk button down shirt, and air pump hightops and then they’ll taste 50 times better.

Creme De Menthe Brownies

[brownie adapted from my red velvet brownies]

makes one 9 x 13 pan

1/2 cup butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder (I used Hershey’s Special Dark)

2/3 cups chocolate chips (optional)

mint layer

2 cups powdered sugar

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/4 cup creme de menthe

chocolate fudge layer

1 1/2 cups chocolate chips

4 tablespoons unsalted butter

Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch cake pan.

In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.

Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.

Melt chocolate and butter together (either in a double boiler or in the microwave – I do it in 30 second increments, stirring until smooth), then pour over top of mint layer. Refrigerate until set, another 1-2 hours. These are great right out of the fridge, but I especially love them once they have sat at room temperature and are super fudgey.

Note: these can be made in an 8×8 pan for thicker brownies, but they are super sweet. I love rich desserts and was happy with the 9 x 13 pan.

LYLAS!

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199 Responses to “Creme De Menthe Brownies from 1988.”

  1. #
    151
    Molly Rombach — October 27, 2011 @ 8:14 pm

    Kristi
    You are correct! I love how descriptive you were about the era…. It took me back to a really fun time growing up. I have never had these brownies but I would die for one right about now. They look absolutely AMAZING and your description has my mouth watering. I will keep this in my memory bank for a special occasion!
    Love you and you are very talented.
    Molly

    Reply

  2. #
    152
    Rachel Ellice — October 28, 2011 @ 2:16 pm

    oh my goodness! My mom used to make these all the time, and I’d completely forgot about them till I read this post! My mom’s always had that vibrant, neon grasshopper green (think Baskin Robbins mint chocolate chip ice cream) mint layer to them too.

    Thanks for a trip down memory lane…now, I wonder if mom still has that recipe?

    Reply

  3. #
    153
    Cristie — October 31, 2011 @ 4:27 pm

    Lylas! I haven’t thought of that in forever! Like, definitely not since 1999!

    Reply

  4. #
    154
    Elsie — November 19, 2011 @ 4:38 pm

    I was reminiscing about these brownies. Many years ago, my friend Gray brought these into work and I immediately fell in love with these goodies. I am happy to have found this recipe and have shared with friends, so they too can fall in love. Happy Celebrations 2011!

    Reply

  5. #
    155
    Veronique — December 9, 2011 @ 8:21 pm

    Hi! I have a question regarding this recipe. Is it necessary to use 2 types of sugar for the 1st and 2nd layer? Can I use regular sugar for both? Thanks.

    Reply

    • Connie — March 17th, 2012 @ 2:13 pm

      You need to use confectioners (powdered)
      sugar in the middle layer because you essentially are
      making frosting for the brownies. The Creme de menthe is
      used instead of milk. Enjoy!

      Reply

  6. #
    156
    kevin — April 8, 2012 @ 3:56 pm

    I loved these! I made them with this recipe but I marbled the top layers together

    Reply

  7. #
    157
    Shannon — April 12, 2012 @ 9:14 am

    Question about the Creme de Menthe, what kind was used to make these? Several years ago I used a recipe similar to this and it called for Creme de Menthe. Still new to baking I used the liquer and they turned out awful and inedible. Is there something else I should have used instead?
    Thank you

    Reply

  8. #
    158
    Sarah — May 3, 2012 @ 12:48 pm

    I know your post is old, but I stumbled across these while trying to figure out what on earth to do with all the left over creme de menthe from Christmas! Now these are the biggest hit in my household and I make a batch every month or so because they beg me to! Even the kitten loves the mint layer haha but only a taste! I did substitute a chocolate ganache for the chocolate topping, ya know, make it a little worse for you!

    Thanks for this! It will be in my recipe box forever according to my boyfriend.

    Sarah

    Reply

    • Paula — March 19th, 2013 @ 11:13 pm

      I made these to your specifications and the MINT icing was HORRIBLE. I think you made a typo with the creme de menth. I put 1/4 cup in like it says and the icing was SO strong that I couldn’t get the taste out of my mouth. I had to eat some bread and drink some milk. SO I didn’t use it until I added 3 more cubes of butter and a full BAG of powdered sugar 1/4 cup of vanilla with a little bit of milk to blend it together. Then it was WONDERFUL! The rest of the recipe was heavenly. Like I said, I think your 1/4 CUP was too much, You must of meant 1/4 Tsp. I won’t make that mistake. (I did freeze the humungous amount of mint icing that I will use another time). Thanks for the recipe.

      Reply

  9. #
    159
    Leah — March 25, 2013 @ 10:27 pm

    I disagree completely about the mint frosting. I made it exactly as specified and it de was delicious. It reminded me of party mints but not quite so sweet. My family adored it! 1/4 tsp of peppermint oil might be enough but not of creme de menthe.

    Reply

  10. #
    160
    Wen — July 17, 2013 @ 7:47 am

    A simpler path to take is the one my Mom taught me…make the brownies. Immediately after taking them out of the oven, place a layer of Andes Candies (mint) on top and let them melt. Use a spoon to spread the melted candy around and swirl the chocolate and mint layers. Let cool – the candy will harden again. Cut and serve!

    Reply

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