Luck o' the Irish Brownie

Luck o' the Irish Brownie

110
Cher 22

"This decadent dessert is perfect for a St. Patrick's day celebration full of green!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 35 m servings 744 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
  3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
  4. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
  5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

110
  1. 139 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

If anyone is having toruble with the top chocolate layer here's a tip: My recipe does not microwave the chocolate (it got edited by the higher ups) Melt ingredients over low heat on the stove....

Most helpful critical review

I followed the recipe exactly and used the correct ingredients. The middle layer came out gritted, the top layer was runny and the brownie on the bottom was still mushy after 40 minutes in the o...

If anyone is having toruble with the top chocolate layer here's a tip: My recipe does not microwave the chocolate (it got edited by the higher ups) Melt ingredients over low heat on the stove....

OMG! If I could give these more than 5* I would. So chocolatey, and minty...what's not to love?! These are very rich and creamy and sooo delicious! The one thing I did do is put each layer in th...

More than 5 stars! Very rich,very chocolatey, very minty....everything you can imagine. These are easy to make and sooo tasty! Will definately be making these again. Thanks Cher for a fantastic ...

I made a change to the chocolate frosting that went on top. I melted 2 ounces of semi sweet chocolate, 1/3 cup butter and 4 TBL of light whipping cream in a double broiler. Once melted I took of...

Oh my goodness these are rich and delicious. Had the in-laws over and everyone loved them. Did not have unsweetened chocolate so used 6 tablespoons of cocoa and 2 tablespoons of oil for two of...

I followed the recipe exactly and used the correct ingredients. The middle layer came out gritted, the top layer was runny and the brownie on the bottom was still mushy after 40 minutes in the o...

These were great! Only had semisweet baking squares They were fine with those. Lessened the sugar by a quarter of a cuo because of teh semi sweet chocolate. Wish I had the regular chocolate. Wil...

CRAZY, MAD GOOD ! I usually don't rate recipes...however this dessert warrants rating... AWESOME ! Yes, I'm a guy...that cooks...and has done the Fire Station competitive cooking gigs with my ...

These have got to be the richest, the most decadent brownies I ever tried...I couldn't cook these in a 9 x 13 pan. I'm in an RV and that size of pan will not fit in my oven, so I baked in a 9 x ...