Print Options

Back to Irish Mint Brownies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

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 mint-flavored mousse and bittersweet chocolate icing. —Lori Risdal, Sioux City, Iowa

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

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.

2 of 2

Irish Mint Brownies (continued)

Directions (continued)

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.

Nutrition 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.