May 07, 2008

Irish Mint Brownies

I had something similar to these once when my bf and I were out to dinner. A place around here that has pretty good food, does this after your meal. They come out with a tiny square about an 1in. big for each person mint chocolate brownies. But when I asked the guy omg these are awesome how did you make them he told me its simple. You make a brownie mix and layer it with Andes mint candies. That's it? No way! They served them like after dinner mints but frankly my thoughts were ok wheres the rest of my dessert? I would gladly have ordered it for dessert if they served it. Such a simple thing and yet Ive never forgotten how yummy they were. They were rich tho and Ive never made them because I don't dare have that around me here.......I KNOW Id eat the whole thing!

A group I belong to sent this recipe this week. Its a variation on that theme with brownies, mint and mousse. I thought Id post it here for you all.

Irish Mint Brownies

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 (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Additional mint Andes candies, halved, optional

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

2. 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.

3. 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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