Crème De’ Menthe Brownies
5/18/2011
You will truly enjoy this creative recipe, dazzle your friends and family with the variety of tantalzing flavors.
This recipe was created by Katy Martin of Johnson ; Wales University for the
2008 Gluten-Free Culinary Summit
© Pamela's Products, Inc.
1 bag Pamela’s Chocolate Brownie Mix
2 large eggs (1 egg for the brownies and 1 egg for the filling)
8 ounces cream cheese (2 ounces for the brownies and 6 ounces for the filling)
5 tbsp butter (4 tbsp for the brownies, this can be vegetable oil if preferred, and 1 tbsp for the filling)
4 tbsp milk (or milk substitute) or water
6 tbsp green crème de' menthe, mint-flavored liqueur (4 tbsp for the brownies and 2 tbsp for the filling)
10 each hard peppermint candies (the kind out get at a restaurant), finely ground
4 tbsp granulated sugar
24 each Andes Mints or ½ bag of Andes Mints chips (found near the chocolate chips)
Brownie (top and bottom layers) - Preheat oven to 350°. Coat two non-stick 9-inch square or round baking dishes with cooking spray. In a large bowl, combine softened cream cheese and butter. Add all the moist ingredients; egg, milk (or water) and crème de menthe and mix with electric mixer till smooth.
Finely chop peppermint candies (I recommend a coffee or spice grinder) and mix into moist ingredients. Add Pamela’s Chocolate Brownie Mix and stir just until combined. Divide evenly into the two baking dishes and cook for 5-7 minutes, or until the surface it slightly firm to the touch.
While baking create the filling.
Crème De' Menthe Filling - Combine softened cream cheese, butter, and sugar and mix till smooth. Add one egg, mix. Add crème de' menthe and mix till combined.
Remove one of the brownie pans and pour the Crème De' Menthe Filling and return it to the oven for the remaining 10-13 minutes, or until the cream cheese filling is firm to the touch with a sponge like appearance. This will be brownie pan #2. Remove brownie pan #1 (the that has been cooking for a total of 15-17 minutes), test for done when a toothpick inserted comes out with crumbs. Let the brownies cool, on a rack, at room temperature for 3-5 minutes then place the pan in the fridge until it is manageable by hand, but still warm (another 2-4 minutes).
Pull brownie pan #2 out of the oven (the brownie pan with the filling on top) and allow to cool only at room temperature. Evenly to each edge. Allow to cool 5-10 minutes more.
Assembling Directions: As soon as brownie pan #1 is able to be handled, carefully flip them out of the pan and on to your hand, then place them gently on the filling of brownies #2. Press them firmly, and flip entire pan onto a serving plate or cookie sheet. While the brownies are still warm, place 12 chopped up Andes mint candies on the top and allow to melt from the heat of the brownies. Take a frosting spatula or butter knife and spread the melted chocolate. Sprinkle with the remaining Andes mint pieces for garnish if desired.