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Rockin’ Crème de Menthe Brownies

Rockin’ Crème de Menthe Brownies

Course Dessert
Cuisine American
Keyword brownies, dark chocolate


  • 8 eggs
  • 2 cups butter that has been melted
  • 4 Cups of Sugar
  • 1 ½ Cups of powdered cocoa
  • 3 Cups of flour
  • 4 teaspoons vanilla
  • 2 teaspoons of salt
  • 2 bags of Andes’ Crème de Menthe Baking Chips


  1. Beat eggs in mixer.
  2. Add sugar, vanilla, salt and beat for one minute.
  3. Pour in melted butter and mix.
  4. Sift flour and cocoa together and slowly add to wet mixture.
  5. Spread into a 9 x 13 pan that has parchment paper greased in to the pan.
  6. Bake at 350 F for 20-25 minutes - start checking then - it could take up to 45.
  7. While they are still piping hot, pour the 2 bags of Andes’ Crème de Menthe Baking Chips on top of the brownies and spread them out.
  8. Using an off-set spatula, spread the melted baking chips (and they will all melt if you put them right on) across the entire pan of brownies.
  9. It will take about 2 hours sitting out or about an hour in the fridge for the baking chips to harden back up.

Recipe Notes

I always use Reynold’s Wrap on the inside of the dish – the one that is parchment paper on one side and foil on the other because it makes for nice clean up.