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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Brownies topped with mint-flavored mousse and bitterweet chocolate icing. Ingredients:
1 cup butter, cubed |
4 squares (1 ounce each) bittersweet chocolate, chopped |
4 eggs |
2 cups sugar |
2 tsps 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 t butter |
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 13-in x 9-in x 2-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 wire rack.
2. In a saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into chocolate mixture. Beat on medium until stiff peaks form, about 4 minutes. Fold in candies. Spread over brownies. Cover; 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. 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. Store in refrigerator. Makes 2 1/2 dozen.
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