Recipe: The Leprechauns Are Coming: St. Patrick’s Day Mint Brownies

St. Patrick’s Day has always been observed in our household. My husband is part Irish. He inherited his Irishness from his father’s mother, Grandma Maude, who was a Kennedy. When the children were little a leprechaun built a magical door on the hollow tree in our back yard. There was a hook on the leprechaun’s door and my children and the neighborhood children, for the next decade, would leave notes for the leprechaun. The leprechaun would answer their notes and leave them treats hanging on that little door.

One St. Patrick’s Day Eve our daughter Aurora decided she was going to trap a leprechaun in her bedroom when he came at night to leave green treats. She had boxes and yarn everywhere so that she would get her leprechaun. In the morning she woke up to find that she had not caught a leprechaun, but they surely had caught her! Her whole nose was dyed green. As she surveyed the paint job to her nose in the bathroom mirror she proclaimed, “Well, he got me!” Then, she marched proudly off to school with her bright green nose.

Green treats are a must for St. Patrick’s Day and this recipe is just sublime. It comes from the kitchen of my husband’s grandmother Helen. I hope you enjoy her famous “Mo” Mint Brownies.

Happy St. Patrick’s Day!!

“Mo” Mint Brownies

Preheat oven to 325 degrees.
Grease the bottom and sides of a 9 X 13 cake pan with butter.

Brownie Batter:
6 ounces of unsweetened chocolate
½ cup butter (softened)
4 large eggs
2 cups sugar
1 cup flour
2 Tablespoons Crème-de-Mint flavoring
To make batter, begin by melting chocolate and butter over hot water in a double boiler. Remove from heat and allow to cool to almost room temperature.

In a medium-sized mixing bowl lightly beat eggs. Gradually add the sugar, beating thoroughly after each addition of sugar. Blend in cooled melted chocolate mixture. Add flour and mix thoroughly. Lastly add the Crème-De-Mint flavoring and beat until well combined.

Spread batter into the bottom of the greased cake pan and bake for 30 minutes. Remove from oven and cool completely.

½ cup butter
2 cups of powdered sugar
2 Tablespoons Crème-de-Mint flavoring. (If you can’t find green colored mint flavoring, use regular mint flavoring and add several drops of green food coloring. This is the green layer in the bars.)

To make filling begin by creaming the butter in a small mixing bowl. Gradually add the sugar. When butter and sugar are combined added the Crème-de-Mint flavoring.

Spread filling on top of the cooled brownies.

6 ounces of semi-sweet chocolate chips
4 Tablespoons butter
2 Tablespoons Crème-de-Mint flavoring

To make the glaze begin by melting the chocolate chips and butter. I melt them together slowly in the microwave stopping to stir them several times. When completely combined, stir in Crème-de-Mint flavoring. Allow the mixture to cool to room temperature and spread on top of the mint filling.

Cool the brownies in the refrigerator until chilled and the glaze set. Cut into squares and serve.


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