Ingredients
1 cup butter, cubed4 ounces bittersweet chocolate, chopped4 eggs2 cups sugar2 teaspoons vanilla extract1-1/2 cups all-purpose flour1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips1/2 cup chopped walnutsFILLING:4 ounces white baking chocolate, chopped1/4 cup refrigerated Irish creme nondairy creamer1 cup heavy whipping cream15 mint Andes candies, choppedICING:12 ounces bittersweet chocolate, chopped1 cup heavy whipping cream2 tablespoons butterMint Andes candies, halved, optional
Preparation
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.
Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled.
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.
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.
