We turned our favorite holiday cocktail into the perfect brownie bite. We used our fudge cake recipe, but baked them in a 9x13 pan so they are thinner, then topped them with a crème de menthe buttercream and a layer of chocolate ganache (that we made in the microwave!) These are absolutely delicious and the perfect addition to any cookie platter or cookie exchange this holiday! Happy baking!

For the brownie layer:
1 1/2 sticks unsalted butter
4 oz unsweetened chocolate
1 teaspoon instant coffee (optional)
1 7/8 cups sugar
3 eggs, beaten 
1 1/2 teaspoon vanilla
1 1/2 cups flour
Pinch of salt

Preheat oven to 300 degrees. Grease and flour a 9x13 inch pan.

Melt butter and chocolate together. You can do this over medium heat in a sauce pan but you can also melt everything together in the microwave. Microwave one minute, stir, then microwave in additional 30 second increments, stirring in between, until melted. Whisk in instant coffee powder.

Pour melted chocolate mixture over sugar and stir until just combined. Add eggs and vanilla and lightly combine. Add flour and salt and lightly combine.

Pour batter into prepared pan and bake 25 minutes until top is hard and edges begin to crack. The toothpick test will not work! Let thoroughly cool in pan.

For the crème de menthe buttercream:
1/2 cup softened butter
3 oz softened cream cheese
2 tbsp crème de menthe liqueur
1 tsp peppermint extract
5 drops green food coloring
2 teaspoon vanilla extract
1 2/3 cups powdered sugar
Pinch kosher salt

Use a mixer to beat together the butter, cream cheese, crème de menthe, and peppermint and vanilla extract until smooth. Add salt and powdered sugar 1/3 cup at a time over low speed. Tint with food coloring.

Spread buttercream over brownie layer.

For The Ganache:
6 ounces bittersweet chocolate
3/4 cup heavy cream
Pinch kosher salt

Add all ingredients in a large microwave safe bowl or measuring cup. Microwave for 1 minute 10 seconds on high. Whisk until completely melted.

Pour over buttercream layer and smooth out. Refrigerate for 2 hours.

Cut into 1 inch bites. Store in the fridge.