Crème de Menthe Brownies - Lynne Hoeksema

Lynne Hoeksema has brought these brownies to many church events.

1 c. butter, softened and divided                      

1 cup sugar                                                  

4 eggs                                                         

1 cup flour                                                    

½ teaspoon salt

1 teaspoon vanilla extract

2 cups powdered sugar

2 tablespoons crème de menthe*

1 - 6 oz package chocolate chips

1 – 16 0z can chocolate syrup

* I use crème de menthe ice cream topping

Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Cream ½ cup butter; gradually add 1 cup sugar, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour and salt; add to the creamed mixture alternately with chocolate syrup, beginning and ending with the flour mixture.  Stir in vanilla.  Pour batter into prepared pan.  Bake at 350 degrees for 25-28 minutes (I have an air-bake pan and bake it for closer to 35-38 minutes.  It may take longer than the suggested time.  Mixture will look a bit moist.)  Cool completely – brownies will shrink from sides of pan while cooling.

Cream ¼ cup butter; gradually add 2 cups powdered sugar and crème de menthe, mixing well. (The topping I have is fairly thick so I also add about 2 tablespoons of water to make the mixture creamier.  If the topping is more liquid, you may not need to add the water.) Spread evenly over brownies; chill about 1 hour.

Combine chocolate morsels and remaining butter and microwave until melted.  Spread over the brownies; chill for at least 1 hour.  Cut into squares.  Refrigerate.