Sunday, January 27, 2013
Irish Chocolate Mint Dessert - Irish Cooking
1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 baking cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
2 2/3 cup powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food coloring
1 cup semi-sweet chocolate chips
Heat oven to 350. Grease 13x9x2-inch baking pan.
Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave at HIGH (100%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownies. Cover, refrigerate until cold.
Prepare chocolate glaze by placing remaining 6 tablespoons butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate leftover dessert.
Makes 24 servings.