IRISH MINT BROWNIES
I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. -Lori Risdal, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 274 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
IRISH MINT BROWNIES
Make and share this Irish Mint Brownies recipe from Food.com.
Provided by Julie Bs Hive
Categories Bar Cookie
Time 1h5m
Yield 15 bars
Number Of Ingredients 16
Steps:
- 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 13X9X2 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 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 heat and stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerated for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in refrigerator.
ONE BOWL IRISH MINT WALNUT BROWNIES
I am posting this recipe especially for Jenny. I recreated this recipe a few years ago originally from a Bakers Chocolate recipe. I added a few items and changed a few other items to pay tribute to my husbands Irish heritage, and he and everyone else really liked them. They were moist, chewy, minty and nutty. The cream cheese...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 55m
Number Of Ingredients 18
Steps:
- 1. FOR THE BROWNIES: Preheat oven to 350 degrees F. (325 for glass baking dish)Spray or grease a 9X13X2 inch pan LINED WITH FOIL with cooking spray or butter, and set aside till needed.
- 2. Microwave chocolate and butter or margarine in a large microwave safe dish on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- 3. Stir sugar into chocolate until well blended. Mix in eggs, peppermint extract & mint liqueur. Add salt and baking powder to flour & stir to mix, then add flour,chocolate chips & nuts to chocolate mixture, & stir till well mixed. Pour into prepared pan. Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do NOT OVER BAKE. Cool in pan & cut into squares. Frost & Top each brownie with an Andes mint candy.
- 4. TO MAKE THE FROSTING: Beat butter & cream cheese at medium speed of an electric mixer or until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in peppermint extract & mint liqueur. Add melted chocolate & stir to mix. Top brownies with chocolate sprinkles if desired. Makes about 3 cups frosting. To melt chocolate put in bowl and microwave for about 1 minute, if not completely melted do in 30 second intervals, but watch closely.
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