Creme de Cacao and Mint Chocolate Brownies


The name of this dessert says it all.

I did run out of coffee, if you can believe it, so I made the liquid substitution with two different types of liquors, creme the menthe and creme the cacao. The combination was just superb. I yet to try another substitution. You can use Kahlua liquor as well, which I am sure it will also be really good, or just the 1/2 cup of dark coffee the recipe calls for instead of using the liquors.

This brownies had the perfect hint of mint and a lot of the chocolate flavor. I will be making these pretty soon since this batch last it less than a day :-)


Creme de Cacao and Mint Chocolate Brownies

Miryam;s original recipe

Yield: 8-10 servings


2 eggs
3/4 cup sugar, 1 cup if you have a really sweet tooth
1/4 cup olive oil
1 1/2 cup dark chocolate chips
1/2 cup pumpkin puree
1/4 cup cream de cacao
1/4 cup creme de menthe
1/4 teaspoon baking powder
1 cup whole wheat pastry flour
Pinch of salt



Preheat oven to 350 degrees F. Butter and flour 8-inch square baking pan.

Put chocolate chips, creme the cacao, creme the menthe, in a sauce pan over low heat. Stir once in a while until chocolate is melted ( I normally turn off the heat before almost melted) Let cool slightly

Whisk together oil, sugar, pumpkin, and eggs. Add melted chocolate to the egg mixture. Beat until combined. Add flour, baking powder, and salt. Beat scraping down sides of bowl until incorporated.

Pour batter into prepared pan; smooth top with rubber spatula. Bake for about 40-45 minutes or until inserted tooth pick in the center comes out clean. Let cool in pan. Cut into squares and serve.

TIP: You could also use 1/2 cup of chopped walnuts which works really good!

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  1. This looks so good.. I still have to try baking with coconut oil.. just wanted to try a small sample first.

  2. Oh, these sound so good! Coconut and chocolate is one of my favorite combinations and I’m always looking for good snacks to have around!

  3. I’m so glad that you enjoyed these bars! Thanks for the link back to my recipe. Have a blessed day.

  4. I just made these with almond butter instead and they are amazing! Thanks for a great recipe.

    • Hi Christine,
      I am so glad you like them. Very good substitution. I have to actually make them myself again very soon so I should try your variation. Thanks for visiting my blog and leaving some feedback!!

  5. These look deliciously good and satisfying. Will make a batch this week, can’t wait to taste them, thanks Myriam!

  6. I was just going through your recipes to add a few to your guest post and saw these and wondered how I had missed them. I made something super similar a few weeks later. I must look like the biggest copycat ever! But you know me, if I get a recipe / idea from you, I credit you. :) I swear I didn’t see these! Okay. I had to say something. I hate it when I think people copy me without credit. :)

  7. Hi there i am kavin, its my first time to commenting anyplace, when i read this article i
    thought i could also create comment due to this
    brilliant post.

  8. Do you need to use the quick cooking gluten free oats in this recipe?

  9. Just a quick question about the coconut oil – do you measure out the 1/2 cup needed before or after your melt it? I haven’t used it before so I’m not sure. Really looking forward to making these. Thanks.

  10. These are so good! To make it even easier, I chill the mixture once it’s combined for a little bit then I just drop them or roll them into small balls and place on a baking sheet with parchment paper and into the freezer to harden for an hour or so to harden. I store them in the freezer for a quick sweet treat!

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