The last few days have been really busy and I missed my St. Patrick’s Day post of these totally tasty green treats. I made these for a pot-luck that we had in our office on the 16th to celebrate St. Pat’s day (as well as my birthday) and they were a huge hit. Not only was the frosting minty, but the brownies had a subtle hint of mint as well. When combined gave a nice refreshing burst of mint. I used the green Crème de Menthe for added color, but there is also a clear version if you want to use it for this or other minty treats as well.
Crème de Menthe is by all accounts Gluten Free – the alcohol is distilled, yet some people still react from distilled alcohol from grain sources so I will leave it to you to know your sensitivities.
½ cup butter, room temperature
2 ounces unsweetened chocolate powder
1 cup granulated sugar
¼ teaspoon mint extract
2/3 cup GF all-purpose flour (I used Jules Gluten Free All Purpose Flour)
¼ butter, room temperature
1 cup sifted powdered sugar
2 tablespoons Crème de Menthe (green)
½ cup sifted
1 ounce of semisweet chocolate
Preheat over to 350 degrees F. Grease a 9x9x2 inch pan and put aside. In a saucepan melt butter and chocolate over low heat. Stir in sugar, eggs and mint extract. Using a wooden spoon, beat lightly by hand until all ingredients are combined. Stir in flour. Spread batter in prepared pan. Bake for 20 minutes.
Meanwhile, in another mixing bowl beat 1/4 cup butter until fluffy. Gradually add the 1 cup of sifted powdered sugar. Beat in Créme de Menthe. Gradually beat in about 1/2 cup more of the sifted powdered sugar until the frosting is easy to spread. Once brownies are cooled, spread frosting over brownies. In a small saucepan melt semisweet chocolate on low heat. Drizzle all over the top of the brownies. Let chocolate cool, then cut into bars/squares.
Make about 16 bars/squares.
***adapted from recipe.com***