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Irish Mint Brownies Recipe
Irish Mint Brownies Recipe photo by Taste of Home

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 mint-flavored mousse and bittersweet chocolate icing. —Lori Risdal, Sioux City, Iowa
TOTAL TIME: Prep: 45 min. Bake: 30 min. + chilling
MAKES:30 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + chilling
MAKES: 30 servings


  • 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
  • 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

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.


  1. 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. 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.
  3. In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
  4. 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.
  5. 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.
Originally published as Irish Mint Brownies in Taste of Home April/May 2005, p29

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Reviewed Mar. 17, 2015

"I had the same problem as others with the filling. I made it twice and both times it broke."

Reviewed Mar. 17, 2013

"We substituted pecans for walnuts. The brownies are moist and chewy. A wonderful contrast to the mousse!"

Reviewed Jun. 20, 2012

"I'm trying to keep recipes that we (as a family) think are over the top. While this was okay, it wasn't "oh, Wow!". I don't know if we did something wrong. The brownies were not as chocolately as we thought they'd be, and we thought it would be better w/o nuts. Oh, and we couldn't find Irish Creme flavored creamer."

Reviewed Jun. 18, 2012

"This recipe did not work out for me at all. The brownies themselves are fine. The filling was a big problem. I ended up making it twice and it broke both times. I don't know if my kitchen was too hot. I just got a new mixer and it is much more powerful than my old one. Maybe, I mixed too long. Whatever the case, I just went ahead and made the glaze and stuck in the Andes mints like in the picture."

Reviewed Oct. 28, 2011

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

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