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It’s March! Time to revel in the idea of the forthcoming Spring. What better way to do that than celebrating St. Patrick’s Day for a few weeks! I’ll soon be making cabbage, neeps & tatties, ham & bean soup, and Irish soda bread. So I decided to make shamrock brownies now…

Shamrock Brownies

Shamrock Brownies

Directions:
I used my usual brownie recipe and added crème de menthe instead of the vanilla extract. On top I sprinkled it with crushed Andes mints and baked as usual. I allow it to cool and then used a shamrock cookie cutter to create my brownies. Next time I will bake my brownies in a larger rectangular pan, since my 8″x8″ pan makes brownies that are taller than my cookie cutter.

I wanted to split the brownie in two piece and layer green mint frosting between the top and bottom layer, but Hubster quickly vetoed that idea in favor of eating them immediately…

*If serving at a party, try hiding a gold coin in one of the brownies after baking! Whoever find the gold, will have a good fortune.

What St. Patrick’s Day traditions do you have?

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