Irish Mint Brownies: A Decadent Slice of Emerald Bliss

The first time I encountered a truly exceptional brownie, it was a revelation. Forget the cakey, dry versions that sadly populate too many dessert tables. This was rich, dense, and unapologetically chocolatey. But it was the whisper of mint, that cool, refreshing counterpoint to the deep cocoa, that elevated it from mere brownie to something truly special. It reminded me of my grandmother’s meticulously tended garden, where the scent of spearmint would waft on a summer breeze, mingling with the earthy aroma of damp soil. This recipe, a cherished find from Lori Risdal of Iowa, featured in This Old House’s 2007 Holiday Recipes, captures that same magical balance, adding an extra layer of creamy indulgence with its mint-kissed white chocolate filling and glossy ganache. It’s a dessert that feels both comforting and sophisticated, perfect for a festive gathering or simply a moment of personal indulgence.

Recipe Overview

• Prep Time: 50 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes (plus chilling time)
• Servings: 15 bars
• Yield: 13×9-inch pan of brownies
• Dietary Type: Standard (can be adapted with ingredient substitutions)

Ingredients

For the Brownies:

• 1 cup butter, cubed
• 4 (1-ounce) squares bittersweet chocolate, chopped
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup double dark chocolate chips or 1 cup semi-sweet chocolate chips
• ½ cup chopped walnuts

For the Filling:

• 4 (1-ounce) squares white baking chocolate, chopped
• ¼ cup refrigerated Irish creme non-dairy coffee creamer
• 1 cup heavy whipping cream
• 15 Andes mints candies, chopped

For the Icing:

• 12 squares bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• Additional Andes mints candies, halved (optional, for garnish)

Equipment Needed

• 13x9x2-inch baking pan
• Saucepans (various sizes for melting and heating)
• Mixing bowls
• Whisk
• Electric mixer (handheld or stand mixer)
• Wire cooling rack
• Spatula

Instructions

Let’s embark on the journey of creating these extraordinary Irish Mint Brownies. The process is divided into three distinct phases, each building upon the last to create layers of flavor and texture.

Part 1: Crafting the Rich Brownie Base

1. Begin by preheating your oven to 350°F (175°C). Prepare your 13x9x2-inch baking pan by greasing it. This ensures your brownies will release cleanly after baking.
2. In a medium saucepan, gently melt the butter and the 4 ounces of bittersweet chocolate over low heat. Stir constantly until the mixture is completely smooth and well combined. Once melted, remove the saucepan from the heat and allow the chocolate mixture to cool slightly. This step is crucial; adding hot chocolate directly to eggs can cause them to scramble.
3. In a separate mixing bowl, whisk together the 4 eggs, 2 cups of sugar, and 2 teaspoons of vanilla extract. Beat them until they are well combined and the mixture is a pale, slightly thickened consistency.
4. Gradually pour the slightly cooled chocolate mixture into the egg mixture, stirring continuously until everything is incorporated. Be patient here to ensure a smooth, emulsified base.
5. Now, it’s time to incorporate the flour. Gradually add the 1 ½ cups of all-purpose flour to the chocolate and egg mixture, stirring until it is just blended. Be careful not to overmix, as this can develop the gluten too much, resulting in tougher brownies.
6. Gently fold in the 1 cup of double dark chocolate chips (or semi-sweet chocolate chips) and the ½ cup of chopped walnuts. These additions will provide delightful pockets of melted chocolate and a satisfying crunch within the brownie.
7. Pour the brownie batter into your prepared 13x9x2-inch baking pan, spreading it evenly to fill the pan.
8. Bake in the preheated oven for 30-35 minutes. You’ll know they are done when a toothpick inserted near the center comes out clean. It’s vital not to overbake these brownies, as they will continue to cook slightly as they cool. Overbaked brownies can become dry and crumbly.
9. Once baked, carefully remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan before proceeding to the next layer. This allows them to set properly.

Part 2: Creating the Creamy Mint Filling

1. While the brownies are cooling, prepare the luxurious mint filling. In a small saucepan, combine the 4 ounces of white baking chocolate, chopped, and the ¼ cup of refrigerated Irish creme non-dairy coffee creamer.
2. Cook and stir this mixture over low heat until the white chocolate is completely melted and the mixture is smooth and homogenous. Remove the saucepan from the heat.
3. Transfer this white chocolate mixture to a bowl and refrigerate it for 30-40 minutes, or until it is well chilled. You want it firm enough to whip, but not solid.
4. In a separate mixing bowl, whip the 1 cup of heavy whipping cream until soft peaks form. Be careful not to over-whip at this stage.
5. Gently fold the whipped cream into the chilled white chocolate mixture until just combined.
6. Now, using your electric mixer on medium speed, beat the mixture until stiff peaks form. This should take about 4 minutes. The texture should be light, airy, and hold its shape.
7. Carefully fold in the 15 chopped Andes mints candies. Distribute them evenly throughout the filling.
8. Once the brownie base has cooled completely, spread this delightful mint filling evenly over the top of the brownies.
9. Cover the pan with plastic wrap or a lid and refrigerate for at least 1 hour to allow the filling to set.

Part 3: Finishing with a Glossy Ganache

1. To create the luscious chocolate ganache, combine the 12 squares of bittersweet chocolate, chopped, and the 1 cup of heavy whipping cream in a small saucepan.
2. Cook and stir over low heat until the bittersweet chocolate is completely melted and the mixture is smooth and glossy.
3. Remove the saucepan from the heat and stir in the 2 tablespoons of butter until it is completely melted and incorporated into the ganache, adding an extra sheen and richness.
4. Allow the ganache to cool to room temperature. It should be spreadable but not overly hot.
5. Once the ganache has cooled, carefully and evenly spread it over the set mint filling on the brownies.
6. Cover the pan again and refrigerate for at least 1 hour, or until the icing is set and firm.
7. Before serving, if desired, garnish the top with additional Andes mints candies, halved, for an extra touch of visual appeal and minty freshness.
8. To serve, cut the chilled brownies into bars. For the cleanest cuts, use a sharp knife that has been warmed by running it under hot water and then wiped dry between each cut.
9. Store the finished brownies in the refrigerator.

Expert Tips & Tricks

• Chocolate Quality Matters: For the most intensely flavored brownies, use good quality bittersweet chocolate. The higher the cocoa percentage, the deeper the chocolate flavor will be.
• Don’t Overmix the Flour: Overmixing develops gluten, leading to a tougher brownie. Mix the flour until just combined; a few streaks are okay.
• Achieving the Perfect Bake: The toothpick test is your best friend, but remember that the residual heat will continue to cook the brownies after they leave the oven. Pulling them out when the toothpick has just a few moist crumbs attached is ideal for a fudgy texture.
• Chilling is Key: Don’t skimp on the chilling times for the filling and the ganache. This allows them to set properly, ensuring clean cuts and a luxurious texture.
• Warming Your Knife: For picture-perfect slices, dip a sharp knife in hot water and dry it thoroughly before cutting each brownie. This will give you incredibly clean edges.

Serving & Storage Suggestions

These Irish Mint Brownies are best served chilled, straight from the refrigerator. The cool mint filling and rich ganache create a delightful contrast. They make a stunning dessert on their own, but can also be paired with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for an extra decadent experience. For a sophisticated beverage pairing, consider a robust coffee, a warming Irish coffee, or a small glass of dessert wine.

Leftovers should always be stored in an airtight container in the refrigerator. They will keep well for up to 5 days. Because of the dairy in the filling and ganache, they are not recommended for extended room temperature storage. If you find them too firm straight from the fridge, let them sit at room temperature for about 15-20 minutes before serving. Reheating is not typically necessary or recommended, as it can melt the ganache and affect the texture of the filling.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these are approximations and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	551 kcal	28%
Total Fat	36.5 g	47%
Saturated Fat	20.9 g	105%
Cholesterol	137.5 mg	46%
Sodium	138.2 mg	6%
Total Carbohydrate	55.6 g	20%
Dietary Fiber	1.4 g	5%
Sugars	37.6 g	75%
Protein	5.5 g	11%

Variations & Substitutions

• Nut-Free: Omit the walnuts in the brownie batter for a nut-free version. Ensure your chocolate chips are also processed in a nut-free facility if allergies are a concern.
• Dark Chocolate Lover: For an even more intense chocolate experience, use 70% cacao bittersweet chocolate in both the brownie batter and the ganache.
• Mint Intensity: If you prefer a more pronounced mint flavor, you can add a few drops of pure peppermint extract to the white chocolate filling after it has cooled slightly, before whipping the cream. Be cautious, as peppermint extract is potent.
• Dairy-Free/Vegan Adaptation: This recipe can be adapted with dairy-free butter, dairy-free chocolate chips, and a high-quality dairy-free heavy whipping cream alternative. The Irish creme coffee creamer is already non-dairy, which is helpful. For a vegan version, ensure all chocolate used is vegan, and substitute eggs with a suitable vegan egg replacer (like a flax egg or commercial replacer) and ensure the coffee creamer is also vegan.

FAQs

Q: Can I use a different type of chocolate for the brownies?
A: While the recipe specifies bittersweet chocolate for its depth of flavor, you can use semi-sweet chocolate chips as a substitute. However, be aware that this will result in a sweeter brownie.

Q: My brownies came out cakey. What did I do wrong?
A: Overmixing the flour is the most common culprit for cakey brownies. Ensure you mix the flour until just combined and avoid over-beating the batter after the flour is added. Baking time is also critical; overbaking will dry them out.

Q: How long does the filling take to chill?
A: The filling needs to chill for about 30-40 minutes to reach a consistency that can be whipped into stiff peaks. It should be firm but not solid.

Q: Can I make these brownies ahead of time?
A: Yes, these brownies are excellent candidates for making ahead. They should be stored in the refrigerator and are often even better the next day as the flavors meld.

Q: What is the best way to cut these brownies neatly?
A: For the cleanest cuts, use a sharp knife that has been warmed in hot water and then dried before each slice. This prevents the ganache and filling from dragging and smearing.

These Irish Mint Brownies are more than just a recipe; they are an experience. Each bite is a journey through layers of intense chocolate, cool mint, and creamy indulgence. They have a way of bringing people together, sparking conversations and creating sweet memories. I encourage you to try your hand at this delightful creation – I promise it will be a welcome addition to your dessert repertoire.