CREME DE MENTHE BROWNIES: National Creme de Menthe Day

Today is Creme de Menthe Day. Creme de Menthe is a sweet mint-flavored liqueur, primarily derived from Corsican mint or dried peppermint. You can make your own Creme de Menthe (recipe below) or use a good brand in this recipe for Creme de Menthe Brownies. Since they're three layers, they really look great when they're cut! And, of course, you can never have too many brownie recipes. Here's an easy Creme de Menthe Brownie recipe adapted originally from Hershey. Of course, you can substitute the chocolate of your choice--or the brownie recipe of choice.

HOMEMADE CREME DE MENTHE

Ingredients
1 1/2 cup fresh mint leaves (divided)
1 1/2 cups vodka
1 1/2 cups sugar
1 cup water
1-2 drops green food coloring (optional)

Directions
Take 1 cup of mint leaves and tear them in quarters. Put mint leaves in sealable glass jar and pour vodka on top. Shake and steep for 12 hours.
After steeping, strain mint leaves from infused vodka. Return infused vodka to the jar.
Bring water and sugar to boil, and let simmer 5 minutes. Remove from heat and let cool, then add syrup to mint-infused vodka.
Take additional 1/2 cup of mint leaves, tear them, and add them to jar. (Optionally at this point you can add the 1-2 drops green food coloring). Shake and let steep for 10 hours.
Strain twice to remove all mint leaves, keep in resealable bottle.

CREME DE MENTHE BROWNIES

BROWNIE LAYER: 
1/2 cup unsalted butter, softened
1 cup sugar
4 eggs, beaten
1 tsp pure vanilla extract
1/2 tsp salt
1 cup flour
1 can Hershey syrup

CREME DE MENTHE FILLING:
1/2 cup unsalted butter, softened
2 cup confectioners' sugar
2 Tbsp green creme de menthe

CHOCOLATE GLAZE:
6 ounces semisweet dark chocolate chips (or dark chocolate, chopped)
6 ounces unsalted butter, melted

Preheat oven to 350 degrees.

BROWNIE LAYER: 
Cream butter and sugar until smooth. Add beaten eggs, one at a time, mix thoroughly. Add vanilla, salt, and flour. Mix until well blended. Add Hershey syrup. Mix well.
Pour into greased 13"x9" baking pan.
Bake for 20 to 30 minutes.
Cool completely.

MINT FILLING:
Use mixer for adequate consistency.
Cream butter and confectioners' sugar until smooth, adding small amount of milk if needed. Add creme de menthe and mix thoroughly until of spreading consistency.
Frost brownie layer with mint filling.
Refrigerate to harden mint filling, approximately 15 to 20 minutes.

CHOCOLATE GLAZE:
Melt butter and chocolate chips over low heat, stirring constantly until smooth. Cool to room temperature.
Spread over mint filling covering entire layer.
Cool until glaze hardens.
Score with sharp knife to prevent cracking glaze.
Cut carefully into 1" squares.
If you don't eat them right away, refrigerate or freeze.