Irish Mint Brownies | Reader's Digest

Irish Mint Brownies

Mint mousse and rich chocolate make a winning dessert.

Irish Mint Brownies

Quick look

  • prep 45 min    cook 30 min
  • serves 30

“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

  • 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
    • 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.