Chocolate and mint are a heavenly match in this brownie recipe. Either white or green crème de menthe is fine to use. Be sure to allow each layer to cool before moving to the next step. Serve brownies cold for best taste.
6 tablespoons butter or stick margarine
1 cup Dutch process cocoa
3 tablespoons evaporated fat-free milk
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
4 large egg whites
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1 tablespoon butter or stick margarine, softened
1 tablespoon crème de menthe or 1/4 teaspoon mint extract
1 ounce unsweetened chocolate
1 tablespoon butter or stick margarine
How to Make It
Preheat oven to 325°.
To prepare the brownies, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in cocoa and milk; cook 1 minute, stirring constantly. Add brown sugar, granulated sugar, and vanilla; cook mixture 1 minute, stirring constantly. (Mixture will be granular.) Remove mixture from heat; cool 5 minutes. Add egg whites, 1 at a time, stirring well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the cocoa mixture, stirring until well-blended. Pour the batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 25 minutes or until brownie barely springs back when touched lightly in center; cool completely on a wire rack.
To prepare icing, combine powdered sugar, 1 tablespoon butter, and liqueur. Beat with a mixer at medium speed until smooth. Spread the icing evenly over brownie layer; refrigerate 30 minutes or until icing is set.
To prepare glaze, place chocolate in a small microwave-safe dish. Microwave at high for 45 seconds; stir in 1 tablespoon butter. Microwave at high for 20 seconds. Stir until smooth. Drizzle the glaze over icing; refrigerate for 30 minutes or until the glaze is set.