Dec 23 2010
When I got word that the December What’s Baking Challenge was to make something in holiday colors, my first thought was of these brownies. The original version is mint which obviously satisfies the requirement of being green. They are also a holiday staple on my mom’s side of the family–she got the recipe from my aunt, my aunt got the recipe from her aunt and that aunt got the recipes from…well, I’m not sure. Since the recipe calls for specifically 1 can of Hershey’s syrup, I’d venture a guess that Hershey played a role in the development.
The other thing about these brownies is everyone freakin’ loves them. They are absolutely no-fail when it comes to potlucks, especially during the holidays when mint and chocolate appeal to everyone and no one is concerned that every layer includes butter and sugar.
For What’s Baking?, I wanted to incorporate not only green but also red into my entry and, since the green layer gets its color from Creme de Menthe, it was easy enough to switch out the liqueur for one that could accommodate red. And raspberry fit the bill but we only had Chambord–so I cheated and used food coloring too.
Triple Layered Brownies
Makes 2 dozen brownies
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 tsp salt
- 1 16 oz can Hershey Syrup
- 4 eggs
- 1 tsp vanilla
- 1 cup flour
Cream sugar and butter. Add salt and chocolate syrup and beat to combine. Add eggs one at a time, beating thoroughly after each. Add vanilla and beat then add flour and beat. Mix for 30 seconds longerthen pour batter into greased 13 x 9 pan. Bake for 30 mins. in 350 oven. Let cool completely.
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 Tbsp creme de menthe liqueur
Cream butter. Add powdered sugar slowly until fully combined. (Here, I divided the icing into two bowls so I could use two different liqueurs.) Add liqueur and beat to combine. Spread over completely cooled brownie and chill at least 15 minutes. I spread the mint on one half of the brownie and the raspberry on the other.
- 6 oz. semi sweet chocolate chips
- 6 tablespoons butter
Melt together over low heat and let cool slightly. Spread evenly over mint filling. Chill in fridge for a few hours. Not cool enough and the top layers will melt all over the place when you cut it; if it’s too cold, the glaze will crack and split when you cut into it.
The mint ones were perfect, as always. My cousin-in-law once called these “Andes Mints on crack” because they have the familiar semi-sweet chocolate and mint combination but the different textures and the addition of so.much.butter amps them up to another level. Note: I am NOT advocating brownies or anyone else being on crack. It’s just a term. I took D.A.R.E. in 6th grade.
The raspberry ones were ok but the the icing filling was little thinner–probably due to either different alcohol content or to a mis-measurement of what “half” the icing is. Either way, I could have fixed it with adding a little more powdered sugar to it but it wasn’t a noticable difference once the brownies were assembled.
I have to say, these are normally a guaranteed crowd-pleaser but having two different flavor choices and presenting the red and green color contrasts made them irresistable just to look at. Plus, I took them to work to share and my whole car smells like chocolate. Smells have no calories so I’m perfectly to breathe in their awesomenesses while stuck on the beltway