Creme De Menthe Brownies (Sandra Lee) |
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Prep Time: 16 Minutes Cook Time: 240 Minutes |
Ready In: 256 Minutes Servings: 16 |
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Looks really yummy. Made in the crockpot. Ingredients:
1 (19 1/2 ounce) box milk chocolate brownie mix (recommended pillsbury) |
3 eggs |
1/2 cup vegetable oil |
1/4 cup creme de menthe, plus |
2 teaspoons creme de menthe, divided |
1/2 cup chopped creme de menthe thin candies, about 18 (recommended ( andes) |
1 (8 ounce) package cream cheese, softened (recommended ( philadelphia) |
1/2 cup sugar |
Directions:
1. Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
2. Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
3. In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
4. In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
5. Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
6. Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
7. Allow brownies to cool completely before cutting.
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