Printable | Taste of Home

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
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.

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Irish Mint Brownies cont.

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.