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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 cup butter, cubed
4 (1 oz) squares bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
1 cup double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
Filling
4 (1 oz) 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 squares (1 oz each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tbsp butter
Additional mint Andes candies, halved, optional
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 13x9 inch baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the 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 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.
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IRISH MINT BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 cup butter, cubed
4 (1 oz) squares bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
1 cup double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
Filling
4 (1 oz) 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 squares (1 oz each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tbsp butter
Additional mint Andes candies, halved, optional
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 13x9 inch baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool on a wire rack.
In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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