Recipe Background
You'll be feeling lucky once you bite into one of these incredible brownies! Lucky Irish Brownies have a creamy, smooth, and refreshing peppermint cream sandwiched between rich and fudgy chocolate brownies. Lucky Irish Brownies are enchantingly sweet and delectable, and eye-catching to boot! It's true what they say: you make (or bake) your own luck!
You'll be feeling lucky once you bite into one of these incredible brownies! Lucky Irish Brownies have a creamy, smooth, and refreshing peppermint cream sandwiched between rich and fudgy chocolate brownies. Lucky Irish Brownies are enchantingly sweet and delectable, and eye-catching to boot! It's true what they say: you make (or bake) your own luck!
Ingredients
- 4 (1-ounce) squares unsweetened chocolate
- 1 cup margarine softened
- 2 cups white sugar
- 3 eggs
- 2 1/2 teaspoons plus 1 tablespoon vanilla extract divided
- 1 cup all-purpose flour
- 1/2 cup plus 6 tablespoons butter softened, divided
- 4 cups confectioners' sugar
- 2 tablespoons milk plus more, to taste
- 1 1/2 teaspoons peppermint extract
- 6 drops green food coloring optional
- 1 1/3 cups semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a small microwaveable bowl, add the unsweetened chocolate and heat in 15-second intervals, stirring between each interval, until it is smooth.
- Allow the melted chocolate to cool slightly.
- Transfer the melted chocolate to a large bowl.
- Stir in the margarine and the sugar until smooth.
- Beat in the eggs, 1 at a time.
- Stir in 2 1/2 teaspoons of the vanilla.
- Stir in the flour until just blended, being careful not to overmix.
- Pour the batter into the prepared dish, spreading it out evenly.
- Bake until the surface appears dry, and the sides begin to pull away from the edges of the pan, about 20-25 minutes. It is okay if this layer looks cake-like or jiggles in the center.
- Remove the baking dish from the oven and let it cool on a wire rack.
- In a large bowl using an electric mixer, beat 1/2 cup of the butter with the confectioners' sugar.
- Add 2 tablespoons of the milk and beat to combine. If the mixture is too thick, add the extra milk, a little at a time, until a spreadable consistency is achieved.
- Stir in the peppermint extract and the green food coloring.
- Spread the frosting mixture over the brownie layer in the baking dish.
- Refrigerate for 30 minutes.
- In a microwave-safe bowl, microwave the semisweet chocolate chips with the remaining butter until melted, heating it in 20-second intervals and stirring between intervals until the mixture is smooth.
- Stir in the remaining vanilla.
- Pour the chocolate mixture over the frosting layer and quickly spread to cover the entire surface.
- Chill until firm, about 10 minutes.
- Cut into squares and serve.
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