Irish Mint Brownies
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.
SERVINGS
|
30
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
45 min. |
COOK
|
30 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 1 cup butter, cubed
- 4 squares (1 ounce each) bittersweet chocolate, chopped
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
- 1/2 cup chopped walnuts
- FILLING:
- 4 squares (1 ounce each) white baking chocolate, chopped
- 1/4 cup refrigerated Irish creme nondairy creamer
- 1 cup heavy whipping cream
- 15 mint Andes candies, chopped
- ICING:
- 12 squares (1 ounce each) bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons butter
- mint Andes candies, halved, optional
DIRECTIONS
In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat 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 small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled. In a mixing 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.