ONE BOWL IRISH MINT WALNUT BROWNIES
I am posting this recipe especially for Jenny. I recreated this recipe a few years ago originally from a Bakers Chocolate recipe. I added a few items and changed a few other items to pay tribute to my husbands Irish heritage, and he and everyone else really liked them. They were moist, chewy, minty and nutty. The cream cheese...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 55m
Number Of Ingredients 18
Steps:
- 1. FOR THE BROWNIES: Preheat oven to 350 degrees F. (325 for glass baking dish)Spray or grease a 9X13X2 inch pan LINED WITH FOIL with cooking spray or butter, and set aside till needed.
- 2. Microwave chocolate and butter or margarine in a large microwave safe dish on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- 3. Stir sugar into chocolate until well blended. Mix in eggs, peppermint extract & mint liqueur. Add salt and baking powder to flour & stir to mix, then add flour,chocolate chips & nuts to chocolate mixture, & stir till well mixed. Pour into prepared pan. Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do NOT OVER BAKE. Cool in pan & cut into squares. Frost & Top each brownie with an Andes mint candy.
- 4. TO MAKE THE FROSTING: Beat butter & cream cheese at medium speed of an electric mixer or until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in peppermint extract & mint liqueur. Add melted chocolate & stir to mix. Top brownies with chocolate sprinkles if desired. Makes about 3 cups frosting. To melt chocolate put in bowl and microwave for about 1 minute, if not completely melted do in 30 second intervals, but watch closely.
LUCK O' THE IRISH BROWNIE
This decadent dessert is perfect for a St. Patrick's day celebration full of green!
Provided by Cher
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
- Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
- To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
- In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Nutrition Facts : Calories 744.1 calories, Carbohydrate 98.1 g, Cholesterol 82.3 mg, Fat 40.3 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 17.9 g, Sodium 294.3 mg, Sugar 85.2 g
BAILEY'S IRISH CREAM BROWNIES
This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!
Provided by Chris Dufreche
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
- Spread the batter into the prepared jelly roll pan.
- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g
IRISH MINT BROWNIES
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
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.
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CLASSIC MINT CHOCOLATE BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (21)Category BrowniesCuisine AmericanTotal Time 6 hrs
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
MINT IRISH CREAM BROWNIES | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
4.8/5 (10)Total Time 4 hrsCategory BrowniesCalories 462 per serving
- Prepare the pan. Preheat the oven to 350 °F. Line a 9-inch square baking dish with aluminum foil and extended the foil over the edge, or use a square springform pan (recommended). Spray with nonstick cooking spray.
- Make the brownies. Combine the butter and chocolate in a large microwave safe bowl. Microwave the butter and chocolate for 1 minute at 50% power and stir. Continue microwaving in 1 minute increments at 50% power until chocolate is fully melted and mixture is smooth.
- Whisk in the eggs, one at a time, followed by the sugar, vanilla extract, and salt. Stir in the cocoa powder and flour with a wooden spoon. The resulting brownie batter will be quite thick; it will take some effort to stir in all the flour.
- Bake the brownies. Scrape the batter into the prepared pan, smoothing with a spatula into an even layer. Bake for 28 – 30 minutes, or until a toothpick inserted into the center comes out with a moist crumb. Transfer the pan to a wire rack to cool completely.
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5/5 (6)Total Time 1 hrCategory DessertPublished Feb 16, 2021
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