Recipe

Irish Mint Brownies Recipe

	Cheric / All my dishes 1 year, 7 months ago Brownies topped with mint-flavored mousse and bitterweet chocolate icing. I think I found this in Taste of Home. Prep:45m Cook:30m Servings:24	Cheric
	irish mint brownies

Does this look good? Yeah! / Nope

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Ingredients

1 cup butter, cubed

4 squares (1 ounce each) bittersweet chocolate, chopped

4 eggs

2 cups sugar

2 tsps 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 T butter

Directions

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 wire rack.

In a saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into chocolate mixture. Beat on medium until stiff peaks form, about 4 minutes. Fold in candies. Spread over brownies. Cover; refrigerate.

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from 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. Store in refrigerator. Makes 2 1/2 dozen.

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