My all time favorite dessert is Creme de Menthe Mint Brownies. In my previous life, I would make brownies from a box mix, cover it with a layer of creamy mint goodness and then top with an easy chocolate ganache. We would put them in the freezer to save and eat throughout the month. See, in my family we could restrain ourselves to just 1 a day. But now, between the husband and kids, I have to stake my claim and eat them as fast as I can! That doesn’t make me a bad mom, does it?
Over the past few years that I have been flour free and sugar free, these are by far the thing I missed the most. I figured out a way to make the top two layers sugar free, but I didn’t have a brownie recipe I enjoyed… until my post earlier this month for the Ultimate Gluten Free / Sugar Free Brownie. Then the light bulb went off. If I can make brownies now, I can make Creme de Menthe Mint Brownies!!! Yay!!! Ok, I’ll stop jumping up and down now.
As you can imagine, as soon as I came to this realization, I had to set out to make these brownies. Like, right away. In the spirit of St. Patrick’s Day, I made these look like a Shamrock. I used these super cute small heart pans for each of the leaves. (For typical brownie bars, use a 6×8 baking pan.)
The first layer is a rich and chewy brownie. It as made of mostly chocolate chips, giving it an authentic chocolatey flavor that can’t be beat! Once the brownies have cooled, they are ready for the Creme de Menthe Buttercream.
The second layer is a Creme de Menthe Italian Meringue Buttercream. Don’t let the term “Italian Meringue” scare you. You can do this! And it is so totally worth learning. Italian Meringue Buttercream (IMBC) is the smoothest frosting you have ever tasted. It is silky and melts in your mouth. Once you try this, you will never go back to American Buttercream. But, in case you want the American Buttercream variety of this frosting, you can find it here, though it is not Sugar Free.
Top the Buttercream with the third and final layer: rich chocolate ganache. Butter and chocolate chips are melted together and (once cool) poured onto the brownies. Allow the ganache to cool completely and harden before serving these amazing Creme de Menthe Mint Brownies.
These three layers are truly scrumptious. They melt away in your mouth, just begging you to come back for more.
Don’t have time to make these now (oh – the shame!)? Pin it for later!
Perfect Gluten Free Brownies
- 2 Tablespoons Butter
- 1/2 Cups Xylitol May substitute 1/2 cup Granulated Sugar
- 2 Tablespoons Heavy Cream
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2/3 Cup Gluten-Free All Purpose Flour Blend
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
Preheat oven to 325 degrees F.
In a medium saucepan, melt butter, xylitol, and heavy cream over medium heat. Bring to a boil.
Remove from heat and add semi-sweet chocolate chips and milk chocolate chips. Stir until fully melted.
Add eggs and vanilla extract. Add gluten-free all purpose flour, baking soda, and salt. Stir until batter is smooth.
Pour batter into 8x8 baking pan. Bake for 30-35 minutes, or until toothpick comes out clean.
Sugar Free Mint Buttercream
- 1 1/4 Cup Xylitol
- 1/4 Cup Water
- 6 Egg Whites, room temperature
- 1/2 teaspoon Cream of Tartar
- 3 sticks Unsalted Butter, softened
- 8 Tablespoons Creme de Menthe Liquour Be sure to use Creme de Menthe Liquour. Creme de Menthe syrup is not sugar free.
In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
Mix in the Creme de Menthe, 1 tablespoon at a time until the desired color and flavor is reached.
For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Great for use with Creme de Menthe Brownies or Creme de Menthe cupcakes!
No Fail Ganache
- 6 Tablespoons Butter
- 6 oz Semi-Sweet Chocolate Chips
Melt the butter and chocolate chips in a small saucepan over low heat, stirring occasionally, until just melted. Then, remove from heat.
Allow to cool for at least 15 minutes before applying to cake. Ganache should be cooled, but not hardened and thick.
Putting hot chocolate on buttercream can melt the buttercream! Placing the cake in the fridge prior to applying the chocolate can help prevent melting.