Next time you hoist a pint of honor the man who forever freed the Emerald Isle from the serpents’ squirm, consider how this rare dessert will top off the perfect St. Patrick’s Day feast. With music by the Chieftains, Clannad and U2, you’ve set the mood for an evening where everyone will feel as lucky as a four-leafed shamrock. On top of the corned beef, cabbage and green beer, everyone will make room for these chocolate brownies – with a wee bit o’ green to put a smile on the face of any Leprechaun you happen to meet. They’re so rich you’ll think you’ve found your pot o’ gold at the end of the rainbow. Terrific with Irish coffee.
Ingredients:
4 eggs
1 1/4 cups sugar
1 1/2 cups flour
2/3 cup butter, softened
4 envelopes of Nestle Choco-Bake
2 teaspoons vanilla extract
1 teaspoon baking powder
1/6 teaspoon salt
1 cup chopped walnuts
1 1/4 cups confectioners sugar
1/4 cup flour
1/2 cup margarine, softened
3 tablespoons creme de menthe
6 ounces Nestle semi-sweet chocolate chips
6 tablespoons margarine
Directions:
Cream Choco-Bake and butter together in a large bowl. Add sugar, eggs, and vanilla; stirring until creamy. Mix in flour, baking powder and salt, and blend well. Add the nuts, then spread the mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25-30 minutes. Cool 10-15 minutes. Next, mix confectioners sugar, flour, softened margarine and creme de menthe together and spread over cooled brownies. Then, in a small saucepan, melt Nestle semi-sweet chocolate chips with 6 tablespoons of margarine, stirring until blended. Remove from heat and spread chocolate over brownies in a solid layer. Cool slightly then refrigerate. When ready to serve, dust brownies with one teaspoon of cocoa, then before cutting, dip knife in hot water and pat dry (the heat will help you slice through the layer of chocolate). Cut brownies into long, thin rectangular bars (1 inch by 3 inches). Makes 36 bars.
– Recipe submitted by Chad Hussey
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