I love brownies and this recipe is great! Sometimes I have enough time to make homemade and I use this recipe, although the last time I posted about it I was making Halloween brownies here.
However, instead of putting it in a big pan like is shown, put it in a 13 x 9 Pyrex dish. I always use Reynold’s Wrap on the inside of the dish – the one that is parchment paper on one side and foil on the other because it makes for nice clean up. It will look like this:
See how easy it is to pull out of the pan?
Next, you will need 2 bags of Andes’ Crème de Menthe Baking Chips. They also make peppermint baking chips so you can use those if you like. Pour the bag on top of the hot brownies and spread them out. Using an off-set spatula, spread the melted baking chips (and they will all melt if you put them right on) across the entire pan of brownies.
Then, you must wait! It will take about 2 hours sitting out or about an hour in the fridge for the baking chips to harden back up. So, they aren’t the fabulous completely homemade Crème de Menthe Brownie recipes I’ve seen all around the Internet – but they are quicker, easier, and they taste fabulous! When you’ve got a classroom party or work potluck you can whip these up pretty darn quick especially if you use a boxed brownie mix. Enjoy!
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