More Great Recipes: St. Patrick's Day

Luck O The Irish Mint Brownies


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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
Additional 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. x 2-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


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