Best 2 Irish Mint Brownies Recipes

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Indulge in the delightful confection known as Irish Mint Brownies, where minty freshness intertwines with rich chocolate decadence. This tantalizing treat combines two beloved flavors, creating a symphony of taste that captivates the senses. As you bite into its fudgy, brownie base, a burst of cool mint invigorates your palate, leaving you refreshed and craving more. The intricate swirl of mint and chocolate creates a visual masterpiece, making these brownies as pleasing to the eye as they are to the taste buds. This recipe also includes variations such as gluten-free and vegan options, ensuring that everyone can savor the magic of these delectable treats. Get ready to embark on a culinary journey that will leave you minty fresh and utterly satisfied.

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IRISH MINT BROWNIES



Irish Mint Brownies image

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 Risdal, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 18

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

Steps:

  • 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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 274 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

IRISH MINT BROWNIES



Irish Mint Brownies image

Make and share this Irish Mint Brownies recipe from Food.com.

Provided by Julie Bs Hive

Categories     Bar Cookie

Time 1h5m

Yield 15 bars

Number Of Ingredients 16

1 cup butter, cubed
4 (1 ounce) squares bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup double dark chocolate chips or 1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
4 (1 ounce) squares white baking chocolate, chopped
1/4 cup refrigerated irish creme non-dairy coffee creamer
1 cup heavy whipping cream
15 Andes mints candies, chopped
12 squares bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
additional Andes mints candies, halved (optional)

Steps:

  • 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.
  • 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.
  • 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.

Tips:

  • Line your baking pan with parchment paper for easy removal of brownies.
  • Melt your butter and chocolate slowly over low heat to prevent burning.
  • Do not overmix the batter once you add the flour. Overmixing will make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting and serving.

Conclusion:

Irish Mint Brownies are a delicious and festive treat that is perfect for St. Patrick's Day or any other occasion. They are easy to make and can be customized with your favorite toppings. Whether you like them plain, with a drizzle of chocolate ganache, or topped with whipped cream and mint leaves, these brownies are sure to be a hit. So next time you're in the mood for a sweet treat, give this recipe a try.

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