Brownie Layer:
1 cup butter, cut up
4 squares (1-oz each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 pkg (6-oz) dark chocolate chips
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Over low heat, melt the butter and bittersweet chocolate squares in a small saucepan; allow to cool slightly.
In large mixing bowl beat the eggs, sugar, and vanilla together; stir in the chocolate-butter mixture. Gradually add the flours until well blended. Stir in the chocolate chips and nuts.
Bake brownies at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. (It is important to not overbake brownies.) Place pan on a wire rack to cool.
Filling Layer:
4 squares (1-oz each) white baking chocolate, chopped
1/4 cup liquid Irish creme nondairy coffee creamer
1 cup heavy cream
15 chocolate mint candy squares, chopped
In a small saucepan combine the white chocolate and the coffee creamer. Cook, stirring constantly, until the chocolate is melted; remove from the heat and refrigerate for a half hour or until chilled.
In a mixer bowl beat the heavy cream until soft peaks form (soft peaks will turn under when mixer is removed). This will take approximately 4 minutes. Gently fold the whipped cream into the chilled white chocolate mixer. Stir in the chopped candies. Spread the mixture over the cooled brownies.
Frosting:
12 squares (1-oz each) bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp butter
Combine the chocolate and cream in a small saucepan; cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth. Remove from the heat. Stir in the butter until the butter is melted. Cool the frosting to room temperature and very carefully spread over the mint filling. Cover the brownies and refrigerate at least an hour or until the icing is set before cutting.
Garnish each brownie with a chocolate mint candy, if desired.
Keep brownies stored in the refrigerator.
4 squares (1-oz each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 pkg (6-oz) dark chocolate chips
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.
Over low heat, melt the butter and bittersweet chocolate squares in a small saucepan; allow to cool slightly.
In large mixing bowl beat the eggs, sugar, and vanilla together; stir in the chocolate-butter mixture. Gradually add the flours until well blended. Stir in the chocolate chips and nuts.
Bake brownies at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. (It is important to not overbake brownies.) Place pan on a wire rack to cool.
Filling Layer:
4 squares (1-oz each) white baking chocolate, chopped
1/4 cup liquid Irish creme nondairy coffee creamer
1 cup heavy cream
15 chocolate mint candy squares, chopped
In a small saucepan combine the white chocolate and the coffee creamer. Cook, stirring constantly, until the chocolate is melted; remove from the heat and refrigerate for a half hour or until chilled.
In a mixer bowl beat the heavy cream until soft peaks form (soft peaks will turn under when mixer is removed). This will take approximately 4 minutes. Gently fold the whipped cream into the chilled white chocolate mixer. Stir in the chopped candies. Spread the mixture over the cooled brownies.
Frosting:
12 squares (1-oz each) bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp butter
Combine the chocolate and cream in a small saucepan; cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth. Remove from the heat. Stir in the butter until the butter is melted. Cool the frosting to room temperature and very carefully spread over the mint filling. Cover the brownies and refrigerate at least an hour or until the icing is set before cutting.
Garnish each brownie with a chocolate mint candy, if desired.
The file photo.
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