Tasty Tuesday . . . Irish Mint Brownies

People, I cannot even describe the awesomeness of these brownies. I am a lover of chocolate and brownies and mint and with the three rolled into one - I am in heaven. So my friend Michelle made these wonderful brownies for me when I had my second child and I got the recipe from her and made them myself. They are a LOT of work - but they are worth every second of it. And you can freeze them.

Irish Mint Brownies

TIME: Prep: 45 min. Bake: 30 min. + chilling

Serves: 30

Ingredients:

• 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
• FILLING:
• 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
• ICING:
• 12 squares (1 ounce each) bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• mint Andes candies, halved, optional

Directions:

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 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. Yield: 2-1/2 dozen.

You can find the original recipe here at Taste of Home which is where the picture is from also.

-Gretchen