Happy early St Patty’s Day!!
An Irish girl myself I love St Patricks Day and every year I try to make corned beef and cabbage and some type of themed dessert. We are in Florida this year so I hope I can find some corned beef and cabbage but in the mean time I made these adorable little brownies to ring in the festivities and celebrate the day.
And of course I had to have a male shamrock brownie as well…
I used this brownie recipe…my personal favorite… but you could easily substitute it with your favorite recipe just be sure to use a 9 x 13 pan to make sure the brownies are thin enough to be able to be cut through easily with the cookie cutter.
Once your brownies are baked and cooled cut out the shamrock shapes with your cookie cutter. I sprayed my cookie cutter with PAM spray before I cut out the shapes so they don’t stick/get stuck. I used a 2.75 inch shamrock cookie cutter and was able to get 8 shamrocks out of one batch plus about 6 small sized square brownies which I will freeze and save for a later date/occasion.
Then I melted the white chocolate in a double boiler and colored the white chocolate green with a couple drops of food coloring. I then put the melted chocolate in piping bag but if you have no idea what that is or don’t have one just take a small plastic sandwich bag and cut a tiny hole in one of the corners. Then pour the melted chocolate inside so you can easily pipe/put the white chocolate where you would like it to go.
I put a few dots of white chocolate where I wanted the eyes, nose and shamrock bow to go and then added the candy eyes, sprinkle “nose” and shamrock “bow” aka sprinkles. For the guy shamrocks I piped/drew on the little green bow ties. And voila…mini shamrock peeps!
Hope you have a wonderful St Patty’s Day!
- 4 oz of unsweetened chocolate, coarsely chopped
- 8 tablespoons (1 stick) of unsalted butter
- 2 cups of sugar ( 15 5/8 oz )
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup of all-purpose flour (4 7/8 oz)
- 4 oz chopped white chocolate (I like Ghiradelli's)
- 1 tsp vegetable shortening
- green food coloring
- candy eyes
- shamrock and gold dot sprinkles
- 1. Preheat oven to 350 degrees.
- 2. Line a 13x9-inch baking pan with greased aluminum foil, allowing the foil to overhang the 2 narrow ends of the pan by about 2 inches.
- 3. In a large saucepan over very low heat, melt chocolate and butter. Stirring instantly until the mixture is smooth.
- 4. Set aside the mixture to cool. Then stir in sugar and vanilla. Stir until well combined.
- 5. Next, add 4 eggs... one at a time, stirring until well combined.
- 6. Last, stir in flour until just combined.
- 7. Scrape the batter into the pan and spread to the edges.
- 8. Bake for approximately 20 minutes.
- 9. Allow brownies to cool in the pan on a baking rack.
- 10. Once cool, lift the brownies out of the pan carefully, using the aluminum foil as handles.
- 11. Peel off aluminum foil and cut into bars or use your shamrock cookie cutter to make shapes with the brownies.
- 12. Melt 4 oz of chopped white chocolate with 1 tsp of vegetable shortening in a pot over low heat. Stir until melted.
- 13. Swirl in a couple drops of green food coloring.
- 14. Put the melted chocolate into your piping bag or a plastic bag (with a tiny hole cut into one of the bag's corners).
- 15. Pipe or place dots of the melted chocolate where the eyes should be, then take candy eyes and gently press down. Repeat for each brownie.
- 16. Pipe/place dots of melted chocolate where the nose should be. Place gold nose sprinkle gently down. Repeat for each brownie.
- 17. Pipe/place dots of melted chocolate where shamrock "bow" should be. Then place shamrock sprinkle gently down. Repeat for each girl brownie.
- 18. Pipe little green bow ties on each of the boy brownies.
- 19. Let white chocolate dry.
- 20. Enjoy!
- I used a 2.75 inch shamrock cookie cutter and was able to get 8 shamrock brownies...with the leftover brownie I was able to get 6 small squares that I will freeze and save for a later day!
