Semi-Homemade Mint Fudge Brownies

Saint Patrick’s Day is a big deal in my very Irish family. Every single year, my dad makes too much corned beef and my mom makes these brownies. They’ve always been a favorite of mine. In the third grade, I asked my mom to make these brownies for my class for my “birthday treat”. I was shocked when she said, “I’m not sending these to school—they have alcohol in them”. That’s right, the secret to these fudgy treats, is a splash of crème de menthe in the mint buttercream frosting. What could be more appropriate for St. Patrick’s Day than a little booze in your dessert?

Serves 24.

·      2 packages boxed brownie mix

·      1/4-pound unsalted butter (2 sticks)—softened at room temperature

·      3 cups powdered sugar

·      ¼ cup crème de menthe

·      2 cups semi-sweet chocolate chips

·      Sprinkles

1.     Grease and line a 21 X 15-inch baking sheet with parchment paper. Prepare two boxes of brownie mix, per the package instructions for “cake-like brownies.” Bake until a tooth pick inserted into the center of the brownies comes out clean. Set aside to cool.

2.     Using an electric mixer (or a strong arm and a whisk), combine the powdered sugar with 1 ½ sticks of softened butter. Mix until smooth. Once the sugar and butter are thoroughly combined, add the crème de menthe and stir until fully incorporated.

3.     Spread the mint buttercream frosting in a thin layer over the cooled brownies. Refrigerate brownies for 10-15 minutes to set the frosting.

4.     Melt the chocolate chips and remaining butter in a double boiler, stirring constantly.

5.     Once the chocolate has reached a smooth, shiny consistency, immediately pour the melted chocolate over the frosted brownies. Using a dry rubber spatula, spread the chocolate evenly over the brownies. Decorate with sprinkles and refrigerate for at least one hour.

6.     Once the chocolate has completely cooled, cut the brownies into squares and serve chilled or at room temperature.