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

Irish Mint Brownies Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Irish Mint Brownies

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 17, 2013

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
Reviewed Aug. 4, 2011

This rates along with a death by chocolate cake. Just be very careful not to overcook the brownie base. Also it took more than 4 minutes to whip the heavy cream for the minty filling.

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