Oh wow! What a TREAT! My boyfriend and I went crazy for these brownies (I served it with creme de menthe gelato for a pre-Valentines treat). Everything about the recipe is perfect, especially the first brownie layer. It makes for a moist and chocolately brownie on its own (even before adding frosting). A tip: make sure that you follow the recipe exactly and cool each layer completely before adding the next one - it does make a difference. I really love creme de menthe and I think that when I make this next time I will double the creme de menthe frosting layer for a super minty brownie. Thanks for sharing this recipe. Oh and by the way: you can make so many different variations on this recipe again and again by substituting the creme de menthe for other sweet dessert liqueurs such as Chambord, Frangelico, Kahlua, raspberry or butterscotch schnapps, Baileys, Amaretto, Godiva, etc. The possibilities are endless. I think that I will give this a try too! LOVE this recipe, it's a keeper!
10 stars for this one!! Wow, these are so good. When the brownie part came out of the oven I thought it looked like it was going to be dry and spongy, but no- it's very moist! I increased the creme de menthe to 3 Tbsp, which was just right I think. Also, I chilled the finished product for about 40 min., then scored that chocolate layer so it would be easy to cut neatly when fully hardened. I got 28 squares.
I'm with Buttercream..I thought I'd lost this wonderful recipe! It's so popular and festive, especially during the holidays. It's THE best! Thanks MizzNezz
These brownies were a tradition of my mom's when I was little. When she died, I could not find the recipe. I was so excited and relieved to make this recipe - it tastes exactly like I remember. I would give this 10 stars if I could - 5 for taste and 5 for the memories. On a side note, ever since I found this recipe, I take it to all of my picnics and potlucks, and it is the star of the show! I would suggest cutting these brownies into 1" pieces (or smaller) because of their richness.