Irish Mint Brownies

Submitted by:
Recipe Image

Preparation time: 45 minutes
Cooking time: 30 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 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 Diamond of California® 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

•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.
• 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.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.