 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 30 |
|
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. Ingredients:
1 cup butter, cubed |
4 ounces bittersweet chocolate, chopped |
4 eggs |
2 cups sugar |
2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. Spread into a greased 13-in. x 9-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.
3. In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
4. 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.
5. 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. Yield: 2-1/2 dozen.
|
|