National Mint Day : Irish Mint Brownies

1 cup butter, cubed

4 ounces bittersweet chocolate, chopped

4 eggs

2 cups sugar

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips

1/2 cup chopped walnuts

FILLING:

4 ounces white baking chocolate, chopped

1/4 cup refrigerated Irish creme nondairy creamer

1 cup heavy whipping cream

15 mint Andes candies, chopped

ICING:

12 ounces bittersweet chocolate, chopped

1 cup heavy whipping cream

2 tablespoons butter

Mint Andes candies, halved, optional

Directions

• In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the 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 microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
• In another small 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.

recipe source : Taste of Home