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Irish Mint Brownies

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

Printed from tasteofhome.com Oct 7, 2008

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Irish Mint Brownies cont.

ICING:
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
mint Andes candies, halved, optional

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

Printed from tasteofhome.com Oct 7, 2008

Irish Mint Brownies

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.