Once upon a time, circa 1989, there was a second grader named Jessica who returned to Brackett Elementary School after Christmas vacation with the only remaining three crème de menthe brownies in her Disney lunchbox–the most prized of desserts. When lunchtime rolled around, she was shocked and devastated to see that although the rest of her lunch was intact, the brownies were gone! Not only were these the last brownies of the batch, but of the season, as Jessica’s mom only made this special treat at Christmastime. With the arrival of January came no more brownies.
After deciding that discussing the matter with teacher Miss Fuller was not enough, Jessica took matters into her own hands and marched down to her principal’s office. As shocked and dismayed as she was at the thought of the stolen brownies, Mr. Sammarco encouraged young Jessica to clear her throat and announce to the ENTIRE school over the loudspeaker that stolen brownies–her mother’s special crème de menthe brownies, no less–would NOT be tolerated.
Even though the brownies were never returned and no classmates were discovered with sticky, chocolate fingers, I hope that somewhere, the thief is reading. If so, he or she will realize that they stole the prized jewel of holiday desserts, the most decadent of Christmas treats, the most indulgent of sweets.
An absolute Christmas essential.
Crème de Menthe Brownies
1 cup sugar
1/2 cup butter
1 cup flour
1/2 tsp. salt
1 can Hershey’s chocolate syrup (16 oz.)
1 tsp. vanilla
Cream sugar and butter until fluffy. Add eggs one at a time, and beat until combined. Add remaining ingredients. Place in a greased 9×13 pan. Bake in a pre-heated 350 oven for 30 minutes. Let cool completely.
1/2 cup butter
2 cup confectionary sugar
2 tbsp. green crème de menthe
Mix ingredients together with electric mixer until of spreading consistency. Can add a small amount of milk if mixture is too stiff. Spread over the brownie layer and set aside to cool further (refrigerate if necessary).
1 package (about 15 oz.) chocolate chips (milk chocolate or semi-sweet)
6 tbsp. butter
Melt together over low heat. Let cool slightly and spread over mint filling. Chill in fridge and cut into one inch squares to serve.