irish mint brownies

Name: Irish Mint Brownies
Prep time: 45 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 cup(s) butter, cubed; 4 ounce(s) bittersweet chocolate, chopped; 4 - eggs; 2 cup(s) sugar; 2 teaspoon(s) vanilla; 1 1/2 cup(s) all purpose flour; 1 cup(s) (6 ounces) dark chocolate chips or semisweet chocolate chips; 1/2 cup(s) chopped walnuts; FOR THE FILLING; 4 ounce(s) white baking chocolate, chopped; 1/4 cup(s) refrigerated irish creme nondairy creamer; 1 cup(s) heavy whipping cream; 15 - mint andes candies, chopped; FOR THE ICING; 12 ounce(s) bittersweet chocolate, chopped; 1 cup(s) heavy whipping cream; 2 tablespoon(s) butter; - mint andes candies, halved, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 2 1/2 dozen

prep time 45 Min

cook time 30 Min

method Bake

Ingredients For irish mint brownies

1 c

butter, cubed
4 oz

bittersweet chocolate, chopped
4

eggs
2 c

sugar
2 tsp

vanilla
1 1/2 c

all purpose flour
1 c

(6 ounces) dark chocolate chips or semisweet chocolate chips
1/2 c

chopped walnuts
FOR THE FILLING
4 oz

white baking chocolate, chopped
1/4 c

refrigerated irish creme nondairy creamer
1 c

heavy whipping cream
15

mint andes candies, chopped
FOR THE ICING
12 oz

bittersweet chocolate, chopped
1 c

heavy whipping cream
2 Tbsp

butter
mint andes candies, halved, optional

How To Make irish mint brownies

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. 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.
4
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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