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Irish Mint Brownies Recipe

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I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a min-flavored mousse and bittersweet chocolate icing.

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Irish Mint Brownies Recipe

Prep: 45 min. Bake: 30 min. + chilling

Yield: 30 Servings

45 30 75

Ingredients

1 cup butter, cubed
4 ounces bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
FILLING:
4 ounces white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped
ICING:
12 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Mint Andes candies, halved, optional

Directions

In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.
In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 274 calories, 18 g fat (10 g saturated fat), 69 mg cholesterol, 87 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Irish Mint Brownies in Taste of Home April/May 2005, p29

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.

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Reviews for Irish Mint Brownies (3)

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Irish Mint Brownies

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Reviewed on Oct. 28, 2011 by kari607

making the middle filling took a alot longer then it said on the recipe....but the taste is well worth the wait!

Reviewed on Aug. 04, 2011 by midgiedawn2

This rates along with a death by chocolate cake. Just be very careful not to overcook the brownie base. Also it took more than 4 minutes to whip the heavy cream for the minty filling.

Reviewed on Apr. 16, 2010 by skooter941

While the taste of these is out of this world, it wasn't practical for the picnic I made them for. The cream filling oozes out of it because the chocolate topping and brownie bottom are so much harder than the center filling. I was able to adapt it into a trifle recipe for St. Patty's day, however, and am thrilled with that!