Irish Mint Brownies

READY IN: 1hr 5mins
Recipe by Julie Bs Hive

This is Lori Risdal of Iowa's brownie recipe in TOH's 2007 Holiday Recipes.

Top Review by Raekwon

I'd like very much to try out this recipe. However, withouth any mention in the ingredient portion of the recipe of its use, a reference to white chocolate pops up in the directions portion. I'm not sure how to deal with this fact. If you could check the recipe and iron out that wrinkle -- and any others -- I would be much obliged. Thanks!

Ingredients Nutrition


  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 white 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 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 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.

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