IRISH MINT BROWNIES

Irish Mint Brownies image

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

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Ingredients

1 cup butter, cubed
4 (1 ounce) squares bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup double dark chocolate chips or 1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
4 (1 ounce) squares white baking chocolate, chopped
1/4 cup refrigerated irish creme non-dairy coffee creamer
1 cup heavy whipping cream
15 Andes mints candies, chopped
12 squares bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
additional Andes mints candies, halved (optional)

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.

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