Yield: 24 bars
A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday green.
these are fantastic. I keep most of them in the freezer and have a small container with the day's rations, otherwise my husband and I would eat them all much too fast because they are so delicious. My current favorite way to eat them is with a small bowl of vanilla ice cream with a bit of coffee drizzled on it. The brownie sits on top and i grab a bite of that in my spoonful of ice cream/coffee wonderfulness.
I had a lot of trouble making the ganache according to recipe and found it wasn’t enough so instead I used 1 1/3 cup of semi-sweet chocolate chips 1 cup heavy whipping cream. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
Keep in fridge! Will def make again!!
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