Irish Mint Brownies

“I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick’s Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing.”
– Lori R., Sioux City, Iowa

IngredientsNumber of servings: 1 brownie

• 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
• Additional mint Andes candies, halved, optional

How to make it   75 minutes

• 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 overbake). 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.