By Julie Rothman, For The Baltimore Sun
7:33 PM EDT, September 2, 2012
Marie Anderson from Towson was looking for a recipe for making creme de menthe brownies. Sharon Roe from Baltimore sent in her recipe for the brownies that she has been making for more than 25 years. She said she continues to receive countless compliments on them. She also said, "This is a great dessert to make ahead of time, freeze and always have on hand to serve whenever you have planned or unplanned guests and need a scrumptious treat for dessert."
When I tested her recipe, while it was not specified, I used green creme de menthe so the frosting came out a pretty bright green color. Then I drizzled the chocolate glaze over the frosting layer, making sure to leave some of the green layer exposed. When I cut the brownies into small squares they looked really pretty and festive. Roe suggests putting the cut brownies into small paper baking cups for serving. Naturally, these would be a terrific addition to any holiday cookie tray, but these intense, fudge-like brownies are so delicious there is no need to wait until then to bake up a batch.
Karen Licharowicz from Baltimore is looking for a recipe she has lost for making a no bake Brandy Alexander Pie.
Margie Davison from Ocala, Fla., would like to have the recipe for the delicious ricotta pancake that she enjoyed at brunch a while back at the Woodberry Kitchen in Baltimore.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Creme de Menthe Brownies
Makes: 60-70 1-inch brownies
For the brownie layer, bottom:
1 cup sugar
1/2 cup butter, softened
4 eggs, beaten
1 cup unsifted flour
1/2 teaspoon salt
1 16-ounce can Hershey's chocolate syrup
1/2 cup chopped nuts (optional)
For the frosting layer, middle:
2 cups powdered confectioners sugar
1/2 cup butter, softened
3 to 4 tablespoons Creme de Menthe
For the glaze, top:
1 cup semisweet chocolate chips
6 tablespoons butter
To make the brownie layer, mix above ingredients and pour into well-greased 9-by-13-inch glass baking pan. Bake at 350 degrees for 30 minutes. Cool completely before proceeding.
To make the frosting, mix frosting ingredients until smooth and spread evenly over cooled brownies layer. Refrigerate or freeze to set frosting.
To make the glaze, melt together either in a double boiler on the stove or in the microwave. Stir and allow to cool for 5 minutes. Spread or drizzle glaze over the frosting layer. Chill well before cutting into 1-inch squares.
Brownies are best served chilled and can be frozen for up to 4 months.
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