Creme de Menthe Brownies

First, if you can’t get the Andes Creme de Menthe baking chips where you are, I am so sorry. I am. Truly. Because that just makes this whole recipe one big fat tease and that’s not very nice of me at all. I weep for you, just as you can weep for me when I am done with my 3 small, zealously guarded bags of these yummylicious treats.

I was smart enough during my trip to British Columbia to pop over the border to the nearest Walmart and load up on baking supplies that either we don’t have here or are very hard to find. This included Old Bay seasoning, toffee chips, Goldfish for the kids that we don’t have here and Baby Back Ribs potato chips.

You read that correctly.

Baby. Back. Ribs.

I mean, I just HAD to. I saw the bag and there was no way I was leaving without purchasing those potato chips.

And um.

Yuck.

We did however find a new beer for Mr Magpie to enjoy. I saw the name and there was simply no way I could leave it behind.

Moose Drool.

Yesssss. “Hey hon, can you crack open a Moose Drool for me?”

Or how about: “This Drool’s for you.”

I could go on and on all day, but I will spare you. I can hear you thanking me already. The beer was very good. As you can tell  Mr Magpie’s Botox was blown clean outta his system,  just look at those raised eyebrows! It’s been years! No really, he gets Botox. And there’s nothing I like better than teasing him about it. To honor, cherish and tease. Our wedding vows.

Oh wait, you didn’t come here for a recipe, did you? You wanted to hear about my shopping trip to the States and the weird stuff I ate.  And the side story of Mr Magpie’s Botox. That’s why I called this post Creme de Menthe Brownies, to lure you in with the thought of chocolate then bore you to tears with stories you wouldn’t read otherwise.

Fine. You’re all so needy, darn it.

The Recipe.

Ingredients for Creme de Menthe Brownies

• 1 1/2 cups of white sugar
• 3/4 cup of flour
• 3/4 cup of cocoa
• 3 eggs
• 3/4 cup of butter
• One bag of Andes Creme de Menthe baking chips divided in two

How to Make Creme de Menthe Brownies

• Kick the tires and light the fires to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs and mix it very well. Let the mixture cool a bit so that the chips won’t entirely melt when you put them in. And when it’s cool, add in half a bag of the Andes chips. Mix them in.
• Once it’s all done, add in your flour and barely stir it in. Just barely. Do not ruin these by over mixing them!
• Line a 9×9 pan with parchment paper, or grease it, but parchment works the best.
• Bake for 30 minutes until the brownies pull away from the side and are set in the middle.
• Then put a little magic on top of those babies.
• Put the rest of the bag of creme de menthe chips on top, spreading them with a butter knife when they melt. Cover the surface of the brownies then cool completely. If you want to prevent the chocolate from cracking, right before the chocolate sets you can scour lines in the top. I prefer to use an excellent sharp knife instead.

If you look closely – after wiping the drool off the screen – you will see little swirls of white on top of the brownie. That is from not going crazy with the spreading of the chocolate on top and just doing it oh so gently, as to leave the beauteous swirls. My son insists that I inform all my readers that these Creme de Menthe brownies “rock”, and indeed son, they surely do.

And for my Canadian friends who may not have these, fear not. I have another concoction coming right up. It’s whirring in the back of my brain just screaming to get out and be created already!

Just let me get into my new kitchen and start creating.

Only 13 more sleeps until we are in the new house.

Let the panicking begin…….

…….

……

NOW.

Love,

There’s The Post I Promised You All On Facebook Now Off to Pack Magpie