IRISH MINT BROWNIES

By Lynnab3

Ingredients

• FILLING:
• 1 cup butter, cubed
• 4 squares (1 ounce each) bittersweet chocolate, chopped
• 4 eggs
• 2 cups sugar
• 2 teaspoons 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
• 4 squares (1ounce 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 tablespoons butter

Preparation

Step 1

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 greased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near center comes out clean (do not over-bake). Cool on a 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.