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I was in the mood for brownies last week, so I decided to make a batch using Paula Deen’s Creme De Menthe Brownies recipe. I discovered this recipe a few years back and it results in the best brownies I’ve ever made, so it’s a winner! My version adapts and replaces several of the ingredients to what I have on hand, and resulted in perfect, soft, peppermint brownies. Yum.

I baked these in a round pan that was 9.5″ in diameter, which took about half the batter; I put the rest in cupcake liners as an experiment. The brownie “Cupcakes” came out a little burnt around the edges, so I wouldn’t make them again, but the “Big” brownie was delicious. The edges on the big brownie got a little burnt, so I just cut them off and it was fine; the rest of it was so, so soft and lovely. The reason I’d wanted to use a circular pan was because I thought it would be fun to use the icing to make a spiderweb pattern, but since I put the icing on while the brownies were still warm, it ran too much. I knew that was going to happen, but I was running out of daylight to take pictures and figured I’d give it a try to see if I could be fast enough to make the pattern before it melted. The answer, as you can see, is no. 😉

What is your favorite brownie recipe?