Paula Deen’s Classic Creme de Menthe Brownies Recipe and Guide
Discover Paula Deen’s iconic Creme de Menthe Brownies—rich, minty, and irresistibly chocolatey, with easy-to-follow instructions.
Paula Deen’s Creme de Menthe Brownies: The Ultimate Chocolate-Mint Treat
If there’s one dessert that brings a perfect balance of rich chocolate and refreshing mint, it’s the classic Creme de Menthe Brownie. Famously made by Paula Deen and featured both on her show and recipes across food sites, these brownies have become a beloved treat for holidays and special occasions. This comprehensive guide walks you through how to create them from scratch, with step-by-step instructions, baking tips, serving ideas, and a touch of Paula’s Southern charm.
Table of Contents
- About Creme de Menthe Brownies
- Ingredients & Equipment
- Step-by-Step Instructions
- Pro Tips for the Perfect Brownie
- Serving & Presentation Ideas
- Recipe Variations
- Storing & Freezing
- Frequently Asked Questions (FAQs)
About Creme de Menthe Brownies
Creme de Menthe Brownies combine the best of two worlds: deep, fudgy chocolate brownies and a refreshing burst of mint. Originating from old-fashioned dessert bars, this treat gained culinary fame thanks to Paula Deen’s rich and accessible version. These brownies are especially popular at Christmas and festive gatherings due to their luxe texture and eye-catching mint chocolate layers. They’re easy enough for beginners, but decadent enough to impress at dinner parties or potlucks.
Ingredients & Equipment
Brownie Layer
- 1 (10 oz) package creme de menthe baking chips (such as Andes mints, chopped)
- 3/4 cup unsweetened cocoa powder (plus extra for frosting)
- 1 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups (3 sticks) unsalted butter, softened (reserve 1 stick for frosting)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (plus extra for frosting)
Chocolate Frosting
- 1 stick unsalted butter (softened or melted)
- 1/3 cup unsweetened cocoa powder
- 2 cups confectioner’s (powdered) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more as needed for consistency)
Garnish
- Shaved or chopped creme de menthe candy thins or Andes mints (optional but highly recommended)
Equipment
- 13x9x2 inch baking pan
- Electric mixer (handheld or stand mixer)
- Spatulas and mixing bowls
- Wire rack for cooling
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 13×9-inch baking pan with butter or nonstick spray. Set aside.
2. Prepare the Brownie Batter
- In a large mixing bowl, use an electric mixer to cream together 2 sticks of softened butter with 2 cups sugar until very fluffy and pale in color—about 2-3 minutes.
- Beat in the eggs one at a time, scraping the sides of the bowl and making sure each egg is fully incorporated before adding the next.
- Mix in 1 teaspoon vanilla extract.
3. Mix Dry Ingredients
- In a separate bowl, whisk together flour, 3/4 cup cocoa powder, and baking powder.
- Gradually add the dry mixture to the butter-egg mixture, beating on low speed or by hand until just combined. Do not overmix.
- Fold in the creme de menthe baking chips (chips or chopped Andes mints) gently with a spatula.
4. Bake the Brownies
- Scrape the batter into the prepared pan and spread evenly with a spatula.
- Bake for 35 minutes, or until the top is set and a toothpick inserted into the center comes out with fudgy crumbs (not wet batter).
- Cool the brownies completely in the pan on a wire rack before frosting.
5. Prepare the Chocolate Frosting
- In a mixing bowl, combine 1 stick melted or softened butter, 1/3 cup cocoa powder, 2 cups confectioners’ sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk.
- Beat at medium speed until all dry ingredients are moistened, then increase to high speed and beat until light and spreadable, 2–3 minutes. Add more milk, a few drops at a time, if needed to reach a spreadable consistency.
6. Frost and Garnish
- Spread the frosting generously over cooled brownies, using an offset spatula for a smooth top.
- Sprinkle with shaved or chopped creme de menthe thins (or Andes mints) for added flavor and presentation.
Pro Tips for the Perfect Brownie
- For extra dense and fudgy brownies, do not overbake. The brownies will firm up further as they cool.
- Allow the brownies to cool fully before frosting. This prevents the frosting from melting and ensures a clean layer.
- The brownies slice best with a sharp knife dipped in hot water and wiped clean between cuts.
- For deeper mint flavor, use a splash of creme de menthe liqueur in the frosting or batter (not suitable for children).
- If you prefer a green layer, add a thin layer of mint buttercream (butter, confectioners’ sugar, creme de menthe, and a drop of green food coloring) beneath the chocolate frosting for a classic “grasshopper brownie” look.
Serving & Presentation Ideas
- Cut into small squares or rectangles for an attractive dessert tray.
- Garnish with a sprig of fresh mint or half an Andes mint for special occasions.
- Pair with coffee, milk, or a dessert wine for an indulgent treat.
- Stack brownies on a platter and drizzle lightly with melted chocolate for a showstopping holiday display.
Recipe Variations
- Lighter Version: Substitute some butter with Greek yogurt or applesauce, use less sugar, or select reduced-calorie creme de menthe chips.
- Double Chocolate: Add a handful of semi-sweet chocolate chips to the batter for extra richness.
- Nutty Brownies: Stir in toasted chopped walnuts or pecans for crunch and flavor contrast.
- Gluten-Free: Replace all-purpose flour with a gluten-free all-purpose baking blend.
Storing & Freezing
- Room Temperature: Store frosted brownies in an airtight container for up to 3 days.
- Refrigerator: Chill for up to 1 week. Bring to room temperature before serving for best flavor and texture.
- Freezer: Freeze unfrosted brownies in a well-wrapped slab for up to 2 months. Thaw, then frost before serving.
Frequently Asked Questions (FAQs)
Can I use regular mint extract or other mint chocolates?
Yes, if creme de menthe baking chips or Andes mints aren’t available, use high-quality mint chocolate, chopped, or add a teaspoon of peppermint extract to achieve the desired flavor.
My brownies are too cake-like—what went wrong?
Overbaking or too much flour will yield cakier brownies. For fudgier results, check for doneness early and avoid overmixing the batter after adding flour.
Are Creme de Menthe Brownies safe for children?
Paula Deen’s published version uses mint chips or candies, making it kid-friendly. If you add creme de menthe liqueur, consider keeping those brownies for adults only.
Can I make them in advance?
Absolutely. Creme de menthe brownies actually become even more flavorful the day after baking. Bake up to 2 days ahead, store wrapped, and frost the morning of serving.
How do I make clean cuts for serving?
Chill the brownies in the refrigerator for an hour before slicing. Use a long, sharp knife, wiped clean after each cut for perfect bakery-style brownies.
Nutrition Information (Approximate, per brownie square)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 36g |
| Sugar | 25g |
| Protein | 3g |
Final Thoughts
Paula Deen’s Creme de Menthe Brownies are a crowd-pleaser and a timeless choice for anyone craving the harmonious blend of chocolate and mint. Whether it’s for a holiday, potluck, or a luxurious everyday treat, this recipe is sure to satisfy any sweet tooth. Follow the tips above for stress-free baking and success every time!
