Irish Mint Brownies

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

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 double dark chocolate chips or 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts
• 4 (1 ounce) squares baking chocolate, chopped
• 1/4 cup refrigerated irish creme non-dairy coffee creamer
• 1 cup heavy whipping cream
• 15 andes mints candies, chopped
• 12 squares bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• additional andes mints candies, halved (optional)

Recipe

• 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 13x9x2 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.
• 2 in a small saucepan, combine chocolate and creamer. cook and stir over low heat until smooth; remove from heat. refrigerate for 30-40 minutes or until chilled. in a mixing bowl, beat cream until soft peaks form; fold into 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 heat and stir in butter until melted. cool to room temperature. carefully spread over filling. cover and refrigerated for 1 hour or until icing is set. cut into bars. garnish with additional candies if desired. store in refrigerator.