Irish Mint Brownies

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This is lori risdal of iowa's brownie recipe in toh's 2007 holiday recipes.

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Steps

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In a saucepan over low heat , melt butter and bittersweet chocolate.

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Cool slightly.

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In a bowl , beat eggs , sugar and vanilla.

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Stir in chocolate mixture.

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Gradually add flour until blended.

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Stir in chips and walnuts.

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Spread into a greased 13x9x2 in baking pan.

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Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

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Do not overbake.

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Cool on a wire rack.

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In a small saucepan , combine white chocolate and creamer.

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Cook and stir over low heat until smooth.

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Remove from heat.

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Refrigerate for 30-40 minutes or until chilled.

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In a mixing bowl , beat cream until soft peaks form.

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Fold into white chocolate mixture.

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Beat on medium speed until stiff peaks form , about 4 minutes.

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Fold in chopped candies.

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Spread over brownies.

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Cover and refrigerate.

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In a small saucepan , combine bittersweet chocolate and cream.

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Cook and stir over low heat until chocolate is melted and smooth.

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Remove from heat and stir in butter until melted.

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Cool to room temp.

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Ingredients

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butter, bittersweet chocolate, eggs, sugar, vanilla extract, all-purpose flour, dark chocolate chips, walnuts, white baking chocolate, irish creme non-dairy coffee creamer, heavy whipping cream, andes mints candies