You'll love these if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter
How to Make It
Preheat oven to 350°.
To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
This recipe was updated for the November, 2012 25th anniversary issue.
I love chocolate and mint together, but these were neither chocolately or minty enough for me. I used 2 eggs instead of egg substitute and a cup and a half of chocolate syrup, as I couldn't find a 16 oz. can.
Okay, so I don't get it. The only thing "light" about this recipe is the portion size and the egg "substitute" and fat-free milk. Recent studies show that the eggs & milk are NOT the problems......it's the refined sugars. 3 cups of sugar??? 16 ounces chocolate syrup??? REALLY!! I've not made this recipe and I certainly will not make it because of the sugar content!
This is a fabulous recipe that no one would ever guess was a "light" recipe. I've made them often and taken to friends as a special treat. Everyone who enjoys chocolate and mint loves them. These brownies disappear almost as quickly as it takes to make them.
These were good, but not great. I thought the bottom chocolate layer was a little too dense and rich for me. It was kind of like a really dense brownie with a hint of mint and chocolate on top. They were pretty easy to make though, which is a plus. The added food coloring also kind of makes it fun with a little pop of color.
These are fantastic. I made them for Mother's Day and they will definitely be in the special occasion menu. I made them per the recipe and refrigerated between each layer. They did require an extra 10 minutes of cooking since at 23 minutes, the middle was not even close to being set. The brownie layer was moist and maybe a little gooey...just like my family likes. Yum.
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