These are like regular brownies, except they’re wearing green velvet shorts and dancing a jig.

Since this recipe is mint plus mint, the result is exquisitely mintabulous.

INGREDIENTS

1 boxed brownie mix (plus eggs, oil, water as box directs)

1 ounce Creme de Menthe Liqueur (or the non-alcohol version, found in the ice cream aisle)

3-4 T. Marshmallow Fluff

Peppermint/chocolate candy bars (like York Peppermint Patties), either 4-5 full-sized or 20 minis (about 1.5 cups)

DIRECTIONS
Cut the peppermint chocolates into small pieces. Herd the candy into a shallow dish, like a pie pan or a dinner plate.

These are York Peppermint Patties, ready for their colorful bathing session.

Pour 1 ounce of creme de menthe into the dish and for the next hour or two, let the pretty white mint candy soak up the alcohol and its stunning green color.

Make and bake the box mix as directed on the box. Immediately after pulling brownies from the oven, use a teaspoon to push small amounts of marshmallow fluff down into the crust. Just 1/2 teaspoon here and there — enough so that, when they’re cut, each brownie will get a taste of it. You’re creating the canvas on which your creme de menthe candies will shine.

Now, push those gorgeous mint candy pieces into the brownie crust, leaving the candy’s green edges exposed and flirting with passersby.

Oooh, pretty. Don't you just adore mint? It's so infinitely eatable! NOM!

Let cool and then cut and serve. This is such a pretty brownie. And simple, too!