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Irish Mint Brownies

 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


  • 1 cup butter, cubed
  • 4 ounces bittersweet chocolate, chopped
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons McCormick® Pure 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


  • 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.

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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.
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.