Leprechaun's Delight Brownies
Inspired by Pillsbury
Adapted from America's Test Kitchen
8 oz semi-sweet chocolate, chopped or chips
1/2 cup butter, cut into 1" cubes
1 1/4 cups sugar
2 tsp espresso powder
1/2 tsp salt
1/2 tsp baking powder
1/4 cup Irish Cream Liqueur
1 cup all-purpose flour
1 cup Andes Creme de Menthe chips (you can substitute regular mint chips)
3 oz semi-sweet chocolate, chopped or chips
1 tsp butter
3 tbsp Irish Cream Liqueur
7 oz marshmallow creme
2 tbsp powdered sugar
1/4 tsp peppermint extract
A couple drops green food coloring
1. Preheat the oven to 350°. Line a 9" X 13" baking dish with parchment paper.
2. For the Brownies: combine the chocolate an butter in a medium bowl. Microwave for 30 seconds, stop, and stir. Repeat until the mixture is just melted and smooth. Allow to cool slightly.
3. In a medium bowl, whisk together the eggs and sugar. Whisk in the espresso powder, salt, and baking powder. Whisk in the Irish Cream.
4. Whisk the chocolate mixture into the egg mixture until smooth and thoroughly blended.
5. Add the flour to the bowl. Stir until the dry ingredients are almost incorporated. Add the mint chips. Stir to combine - do not over mix.
6. Bake for 30-35 minutes or until a toothpick comes out with just a couple of crumbs attached.
7. Meanwhile - for the Ganache: once the brownies go into the oven, place the chocolate in a small bowl. Microwave for 15 seconds, stop, and stir. Repeat until the chocolate is just melted and smooth.
8. Stir in the butter and Irish Cream until smooth. Set aside to cool.
9. For the Marshmallow: when the brownies are close to being done, do this step. Scoop the marshmallow cream into a medium bowl. Microwave for about 15-20 seconds or until loose and stirrable.
10. Stir in the peppermint extract and the food coloring.
11. When the brownies are done, let them cool for five minutes. Then, spoon the marshmallow mixture over the top (reheat the marshmallow slightly if it has become too stiff). Carefully spread the marshmallow into an even layer.
12. Scoop the ganache into a ziptop bag (if it the ganache is too firm, heat it slightly). Cut the corner off of the bag. Pipe the ganache in stripes over the top of the marshmallow layer.
13. With an offset spatula or a knife, drag the tip through the ganache stripes (in the opposite direction) to make the marbled design.
14. Let the brownies cool completely.
15. Chill the brownies for 15-30 minutes. Cut into squares (I find it easiest to rinse the knife under hot water, then wipe dry between cuts). Serve!