Marlene's Layered Brownies

Layered brownies with mocha (Kahlua) buttercream.

My Lamaze classmate, Marlene introduced me to there crème de menthe layered brownies at Christmastime in 1985 right after our firstborn sons arrived. I am one of those people who DOESN'T think that chocolate and mint together tastes like toothpaste and chocolate. My favorite way to eat a brownie is warm under a scoop of chocolate chip mint ice cream with a dollop of hot fudge on top, so these brownies we love at first bite with soft gooey brownie on the bottom, mint butter cream in the middle and a soft dark chocolate topping.

It seems that those of us who like mint and chocolate in the same bite are a minority -- at least among my family and friends. When I started making these at Christmas, in deference to those who weren't fans, I did a second batch with raspberry buttercream filling. I don't think there's anyone who questions the combination of chocolate and raspberry. Not only were they delicious, but the presentation of some with red filling and some with green was quite festive.

The recipe calls for brownie mix and that is what I normally use. A mix that makes an 8"X8" is what you want to use so that the layer is nice and thin in a 9"X13" pan.

Over the years I've tried just about everything that pairs well with chocolate and have never been disappointed. Think Kahlua for coffee, Frangelico for hazelnut, Grand Marnier for orange, and even a bourbon buttercream. They are all delicious depending your individual taste.

Make brownnue batter for an 8" square pan and spread it evenly in a 9"X13" pan lined with parchment.

Bake the brownie layer for 20 minutes at whatever temp the brownie mix or scratch recipe instructs.

combine and mix softened butter, powdered sugar and flavoring until smooth and creamy with no lumps.

Once brownie layer is completely ooled, spoon the buttercream on.

Spread buttercream into a thin even layer and let set until it's at room temperature.

Pour melted chocolate mixture on the buttercream layer.

Carefully spread the chocolate over the buttercream and refrigerate for an hour to set the topping..

Once chocolate is cooled, , carefully lift the parchment and place on a counter to start cutting..

TIP: I have started using parchment in the pan and it makes removing them and cutting the squares much more pleasant. I spray the pan with oil then place the parchment, with enough overhang to use for lifting, and give the parchment an second light spray after it's pressed into the pan.

THE RECIPE:

1 package brownie mix (nothing exotic, store brand works fine)

Buttercream

2c confectioner's sugar

1/2 stick (1/4 cup) melted butter

2 - 3 T liquor flavor of choice (you can also use 1 part flavor extract to one part water)

Chocolate Topping

2 Tsp Butter melted

6 oz semi-sweet chips

Preheat oven and prepare brownie mix according to instructions.

Now disregard the remaining package directions and bake in a 9X13 pan for 20 minutes.

Cool on the counter for 15 minutes and then refrigerate for an additional 15 minutes.

While the brownies are cooling, make the buttercream: combine the 1/2 stick butter, sugar and flavoring mixing until completely smooth.

Spread the buttercream over the brownies once the 30 minutes of cooling is complete.

While that is setting up and cooling to room temperature, combine melted butter and chocolate chips to gently melt the chocolate (a double boiler is best so you don't scorch and ruin the chocolate).

Spread the melted chocolate / butter mixture over buttercream and let cool completely.

Once cool cut into small squares. These are best store in an air-tight container. usually, I cut these really small 1 - 1-12 square, they're pretty rich. In the images here, I made them larger because they were a stand-alone dessert and not part of the cavalcade of cookies.

Layered brownies with mocha (Kahlua) buttercream.