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IRISH MINT BROWNIES




Source of Recipe


Lori Risdal of Sioux City, Iowa


List of 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 (6 ounces) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts

Filling:

4 (1 ounce) squares white baking chocolate -- chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies -- chopped
Icing:
12 (1 ounce) squares bittersweet chocolate -- chopped
1 cup heavy whipping cream
2 tablespoons butter

Recipe





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 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 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.