The brownie is thick and dense and the top is light and airy with just the right touch of mint flavor. I will be making these again!
Crème de Menthe Brownies
Recipe Courtesy of {Andes}
1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)
Topping
4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided
Directions
Preheat oven to 325° F.
Lightly grease baking pan.
Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.
Pour batter into prepared baking pan and bake according to package directions.
Cool in baking pan completely.
In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.
Cook over low heat, stirring constantly until smooth; remove from heat.
Stir in 1 tsp. vanilla extract.
Refrigerate 30-40 minutes or until chilled.
In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture.
Fold in 1/4 cup Andes® Crème de Menthe Baking Chips.
Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.
Cut into bars. Store in refrigerator.
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