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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is Lori Risdal of Iowa's brownie recipe in TOH's 2007 Holiday Recipes. Ingredients:
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) |
Directions:
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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