Last week I tried to make my mom’s famous crème de menthe brownies. I didn’t get very far.

This week, I came up with my own version…. that way I couldn’t mess them up.

These treats have 3 main parts:

1. The brownie.

2. The frosting.

3. The chocolate topping.

{Full recipe at bottom of page.}

First up…

The Brownie.

Feel free to use any brownie recipe you want- this is the one I used. {Just make sure it’s more fudgy than cakey.}

Chocolate. Chocolate. And more chocolate.

I used a combo of dark chocolate bar pieces and chocolate chips, and measure about 1/4 cup pre-melted. It doesn’t need to be exact, just get close to a 1/4 cup.

The melted chocolate is mixed with the cocoa powder, water, and instant coffee {chocolate’s best friend}.

Set the chocolate concoction aside and get started on the brownie batter: butter, sugar, and a flax egg.

Add in the chocolate mixture, followed slowly by the flour.

Spread into an 8 x 8 pan. Don’t worry, it’s supposed to be that thick. Bake at 350 degrees for 35-40 minutes.

After cooking, let the brownies cool slightly. Now it’s time to ruin your beautiful brownie masterpiece. Break brownies apart with a fork into crumbs. You may need to use your hands at the end. A food processor works too.

Now you get to play with your food. Squeeze brownie crumbs into a clump and roll into a ball, about an inch wide. Let brownie balls finish cooling in the fridge.

Commence ball jokes now.

While brownie balls are cooling, melt more chocolate with butter and stir until smooth and glossy. Chocolate should easily drip from spoon- if it doesn’t, add more butter. If it’s too runny, add more chocolate.

Coat balls in a thin layer of melted chocolate. I find it easiest to fill the spoon with chocolate and roll the brownie ball in the spoon.

Place chocolate-coated brownie balls on cooling rack to dry. It’s probably a good idea to put the cooling rack on top of parchment paper or a cookie sheet to catch any stray chocolate drippage.

Time for Part 2. Finally. I promise the rest is easy.

The Frosting.

I’m convinced the reason my mom’s brownies are so good is because of the frosting layer- it’s filled with crème de menthe liquor.

I don’t have crème de menthe and I didn’t feel like buying a whole bottle to use 2 measly tablespoons, so I made my own. If you have crème de menthe, use it.

Mix powdered sugar, butter, and crème de menthe {or substitute, recipe below}.

Using a pastry bag {or plastic bag with hole cut in tip}, squeeze frosting on top of brownie balls.

Almost done. Part 3.

The Chocolate Topping.

You should have left over chocolate sauce from coating the outside of the brownie balls in step 1. If not, make more.

Using a spoon, drizzle chocolate over frosting. Feel free to taste test first.

Let chocolate cool to harden.

The end.

It’s probably best to store these guys in the fridge {or outside if it’s cold}, but they test best room temperature.

I snazzed some of them up a bit with crushed peppermints to make them more holiday-ish.

Full recipe:

Crème de Menthe Brownie Balls

Brownies

1/4 cup chocolate, melted

1/4 cup cocoa powder

1/2 tsp instant coffee

1/4 cup water

6 T butter, room temp.

1 1/2 cups sugar

2 T flax meal + 3 T water, mixed together

1 3/4 cup flour

1/4 t baking soda

1/2 t salt

Mix together melted chocolate, cocoa powder, water, and instant coffee. Set aside.

Mix butter, sugar, and flax egg together, then add chocolate mixture, flour, baking soda, and salt. Spread into 8×8 pan and bake at 350 degrees for 35-40 minutes.

Let brownies cool. Break up into crumbs and roll into balls. Let cool in fridge.

Chocolate Sauce

6 oz chocolate

6 T butter

Melt chocolate and butter together. Stir until smooth.

Coat brownie balls in chocolate; let chocolate harden.

Frosting

Crème de menthe syrup

1 tsp peppermint syrup {follow link for recipe}

2 T water

1-2 drops green food coloring

Frosting

2 cups powdered sugar

1/2 cup butter, softened

2 Tbsp crème de menthe {or above substitution}

Using an electric mixer, beat together softened butter and sugar. Add crème de menthe. {If using substitute, add extra peppermint syrup to taste.}

Top brownie balls with frosting, then drizzle with extra chocolate sauce.

Whew.

P.S. If you use vegan butter & dark chocolate {or other milk-free chocolate}, these suckers are 100% vegan. Yeah, I went there.