Irish Mint Brownies

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Difficulty: Easy - for beginners
Serves: 30 servings

Preparation time:
Cooking time:

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 Diamond of California® 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

Method

•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.
• 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.

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