Please tell me you’ve had these before.
Okay… these exact ones probably aren’t actually from 1988. At least I don’t think so. I can be a little nutty about nostalgic finds—my pantry currently hides canned soup that expired in 2002—so take it as you will.
This brownie recipe came from a yellowed index card in my mom’s somewhat chaotic recipe box. She and my aunt made them constantly back in the day, during the era of shoulder pads, electric blue eyeshadow and puffy corduroy dress shorts worn with sheer tights. You remember—when B.U.M. equipment sweatshirts, pogs and bubble necklaces were everywhere. Thankfully, those trends passed.
Over Labor Day weekend these brownies came up in conversation and I lit up—I hadn’t had them in years. Since that first week of September, nearly six weeks ago, I haven’t stopped thinking about them.
They may be the reason I even considered mint chocolate chip donuts.
So I went out to buy crème de menthe. It took three liquor stores to find it; at the first two, octogenarian clerks stared at me and asked if I meant “cream da mint.” Yes, I’m sure.
You can buy clear crème de menthe, but what’s the fun in that? I, for one, enjoy bright green artificial coloring—especially when sandwiched between two layers of fudge. I made the filling green because that’s how I remember these brownies, and it felt like a small tribute to all the vividly colored treats I ate as a tween. My mom would appreciate it too—she’s the kind of person who insists the best cranberry sauce comes straight from the can.
[P.S. don’t judge my uneven slicing and stacking—some things are better imperfect.]
Another sign these were a hit in the late 20th century: the original recipe called for two cups of Hershey’s chocolate syrup. I couldn’t bring myself to use that much, but the image of my brother mixing strawberry syrup into milk every day until he was 15 is burned into my memory—simultaneously heartwarming and slightly gross.
My cousin and I dug into these after a hearty dinner of butternut squash lasagna. They were rich, chocolatey and had just the right mint balance—bright but not overpowering. Still, they didn’t taste quite as magical as they did back in the 90s. Maybe you need a side ponytail, a silk button-down and pump sneakers to capture that full retro experience.
Crème de Menthe Brownies
(brownie adapted from my red velvet brownies)
Makes one 9 x 13-inch pan
Brownie layer:
- 1/2 cup butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder (I used Hershey’s Special Dark)
- 2/3 cup chocolate chips (optional)
Mint layer:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 cup crème de menthe
Chocolate fudge layer:
- 1 1/2 cups chocolate chips
- 4 tablespoons unsalted butter
Preheat the oven to 350°F. Butter and flour a 9 x 13-inch pan.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. With the mixer on medium speed, add the flour, cocoa and salt and mix until just combined. Fold in the chocolate chips if using.
Spread the batter evenly in the prepared pan. Bake 18–20 minutes, or until a toothpick inserted in the center comes out almost clean. Allow the brownies to cool completely before adding the mint layer.
For the mint layer, beat the softened butter and powdered sugar together in a mixer bowl, scraping the sides as needed. Add the crème de menthe and beat until smooth and fully combined. Spread the mint mixture over the cooled brownie layer, then refrigerate until set, about 1–2 hours.
To make the chocolate fudge layer, melt the chocolate chips and butter together in a double boiler or in the microwave in 30-second increments, stirring until smooth. Pour the fudge over the mint layer and refrigerate until set, another 1–2 hours. These are delicious straight from the fridge, though they become decadently fudgy at room temperature.
Note: You can bake these in an 8 x 8-inch pan for thicker brownies, but keep in mind they will be very sweet. I prefer the 9 x 13-inch pan for a balanced slice.
LYLAS!