Brownies: Irish Mint

By 1For_Him

Bittersweet and semisweet are very similar. Bittersweet chocolate is often now labeled "dark chocolate" and clearly lists the percentage of chocolate. That percentage tells you how sweet the chocolate will be: chocolate labeled "70% chocolate" contains 30% sugar, "60% chocolate" contains 40% sugar, and so on. Semisweet chocolate tends to be higher in sugar than bittersweet or dark chocolate, but there can be overlap.

The bottom line: if your recipe calls for bittersweet chocolate, you can use dark or semisweet, and when using semisweet, you can go just a little light on the sugar.

Ingredients

• Brownies:
• 1 cup butter, cubed
• 4 ounces 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
• FILLING:
• 4 ounces white baking chocolate, chopped
• 1/4 cup refrigerated Irish creme nondairy creamer
• 1 cup heavy whipping cream
• 15 mint Andes candies, chopped
• ICING:
• 12 ounces bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• Mint Andes candies, halved, optional

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 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.

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.

In a microwave, melt white chocolate and 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. Yield: 2-1/2 dozen.