Irish Mint Brownies

• 1 cup butter, cubed
• 4 ounces bittersweet chocolate, chopped
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips
• 1/2 cup chopped walnuts
• 4 ounces white baking chocolate, chopped
• 1/4 cup refrigerated Irish creme nondairy creamer
• 1 cup heavy whipping cream
• 15 mint Andes candies, chopped
• 12 ounces bittersweet chocolate, chopped
• 1 cup heavy whipping cream
• 2 tablespoons butter
• Mint Andes candies, halved, optional

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
3. . Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
4. In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
5. 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.
6. 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.

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Taken from www.tasteofhome.com/recipes/irish-mint-brownies/ (may not work)