1/4 cup of eggs substitute = approx. 1 egg
Therefore, if you you were to replace the egg substitute for egg in this particular recipe, you would need 2 eggs to replace the 1/2 cup of egg substitute required :)
if you don't have egg substitute can you use 1 egg?
Nothing "healthy" about this recipe. 3 cups of sugar, sweetened chocolate chips, and sweetened chocolate syrup. This has to be one of the unhealthiest recipes I've seen, actually.
I have made these about five times now and this last time was the best batch yet. They are fantastic, and actually quite easy to make. I will definitely make them again, and again.
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.
My family clamors for these! I keep making them for the kids (older teens) and they invite their friends over to share. I'll be sending these as 'care packages' to college with my son. Always been a big hit, and making them again for this year's St. Patty's day celebration.
Since this is a makeover recipe, I did not expect them to be phenomenal. Well, they were. I wouldn't have guessed they were lightened at all; they were dense and fabulous. I had really good luck with the egg substitute, although I didn't know what to expect. I did use 3-4 drops of straight-from-the-farm peppermint oil rather than 1/2 tsp. of peppermint extract, which worked well. Now, if only my family liked chocolate-y mint things as much as I do... I had to give some away as gifts!
When I first saw this recipe I was very excited to try it when I got home that evening. I made sure I had everything that I needed. Once I got started I couldn't wait till I was done to see how everything turned out. I pulled the cake out of the oven and my taste buds started screaming for a taste after I got a good smell. After letting the cake cool down I put on the mint glaze let that harden and then put on the chocolate glaze put it in the fridge for a few more hours and then cut a small piece of what I thought was going to be paradise on my tongue... Sadly the cake was a little rubbery :(. After cutting a piece and taking it to work to get the opinion of 2 of my coworkers I was told "DO NOT USE THE EGG SUBSTITUE!" So I went back home that night and in place of the egg substitue I used 2 more eggs and redid everything... Then after time in the fridge with all the toppings having time to harden I cut a piece off and then, there it was paradise on my tongue! no more rubbery cak
I love love LOVE this recipe. I made it so easily and it was delicious. It was the first thing I have ever made. It was easy and tasted perfect. Try by adding a little more mint extract. I did it and I loved it!
If I wouldn't have had the higher fat version, I'd probably like these. There are some things that I'm willing to cut the fat on and some things that I'm not. I especially like frosted things and would much rather have a smaller, richer piece that satisfies me. This, unfortunately didn't. My teenage daughter was OK with the fat reductions in the mint filling and glaze but not in the brownie part. Overall, I watch fat content, but it didn't work for me in this recipe. I personally wouldn't make them again.
I've made these bars twice. The first time I made a full recipe and they were good, but I think I over cooked them a bit. The second time I made a half recipe and they were amazing. I halved the recipe and used a 10 X 7 baking dish. I also found Santa Cruz Mint Chocolate syrup, from Whole Foods, and used that in the cake. I will definitely take these to a BBQ at some point and share them. Unless you know, you would never guess they are light. Love them!
The first time I made these I used peppermint oil by mistake, making the mint flavor extrememly intense. I've made them that way ever since, and everyone raves about them. I serve them chilled, in a 2 x 2 square, and its a satisfying, decadent dessert! Yum :)
This is the best brownie recipe ever!!! You have to try this if you love brownies! I would cut them into smaller pieces though, save on the calories!
The bars are easy to make and always a hit with everyone. When making the bottom layer, make sure you stir, not whisk the ingredients. It will prevent the bottom layer from getting tough and will make it dense and gooey. I always leave out the food coloring too. People are always asking for the recipe!
I've made these several times and they always turn out perfectly! The brownie part is very moist (though actually more cake-like), and toppings are fabulous together. I have used a few more choc chips for the top, to make sure I covered the surface (1 cup), but didn't add extra butter. I frequently make ahead and put the brownie layer in the freezer (& back in after the mint layer goes on); then it's very easy to spread the chocolate frosting on. I've very slightly cut down on butter in both cake and frostings (like 1/2-1 Tbsp) w/o noticeable change in taste. They are rich, but very addictive--everyone loves them!
I liked these but I'm not a huge chocolate (GASP!) fan. My husband actually loved these so I gave them 4 because I wasn't a huge fan of the taste.
I didn't have much time before a birthday gathering so I used a boxed brownie mix and added the layers of mint and chocolate on top following the recipes provided. Big hit!! Has been highly requested. Looking forward to making it with the lighter version brownies next time.
So moist and delicious. Very easy to make. Much lighter than a brownie and not dry or crumbly. This is one of my new favorites!
My teenage daughter made these. Very good, not as rich as full fat bars.
absolutely flawless recipe! great for any occasion & every day. we've been using this recipe since its cover debut and are never disappointed. in a pinch and for bake in bulk children's events we've been known to use a box brownie mix & the same delicious topping. but for the grown up palate go with the original. now i'm headed upstairs to have a second piece for breakfast. enjoy!
Absolutely delicious. The brownie/cake layer is not too sweet. which is great. I also add a touch more peppermint extract. Just perfect.
Oh my gosh!!! This was the BEST dessert & I don't like chocolate! I made this for a party recently and everyone requested the recipe. Sure is hard to believe this is a "light" version. The only thing I changed was to increase the mint extract to 1 tsp from a 1/2 - it was perfect! This recipe is perfect for any occassion.
These were wonderful. I made them for St. Pat's Day and they turned out just right. I had to bake the brownies about 5 extra minutes. And the Hershey's syrup is by weight, not fluid ounces. So, if you're pouring from a bottle, weigh it, don't measure. Enjoy! I'll make these again and again.
These bars are absolutely delicious. But I'm surprised more people didn't have trouble with the top layer. The first time I made these, the top chocolate layer kept mixing in with the mint layer. Next time I'm going to try refrigerating them after I put the mint layer on for a while before spreading the last layer on. Also, I was unable to find a can of syrup, so I called Hershey's. Even though the can is 16 oz, the Hershey's rep said that it was 1 1/2 cups of syrup in the can. So I used 1 1/2 cups syrup from a bottle of Hershey's syrup.
These are sooooo yummy and addictive! I loved the gooey brownie layer and the cool, creamy mint layer. Usually I find Cooking Light serving sizes to be too small, but these are so rich that it only takes a small piece to satisfy. I will definitely be making these again!
These chocolate-mint bars are yummy!!! If you want the artery clogging version of the recipe check out the Chocolate Peppermint Bars in the Colorado Cache Cookbook (someone has posted it on RecipeZaar). Better yet stay the course with this light recipe, it is really delicious, but you have to put the whole thing together and refrigerate before passing judgment.
I agree with many of the reviews that the chocolate layer is unusual, but that's what makes this recipe a winner and not just another boring brownie! I substituted light chocolate syrup for the canned syrup and the bars turned out wonderfully (with an additional calorie reduction!) The mint layer didn't completely set, but it's still delicious! I will definitely make these again!
I have made these once and they were delicious. You really have to appreciate a fudgier type of brownie which my partner and I did. I left out the green food coloring which made it look less exciting but just as tasty. I agree that they are wonderful cold. Because of the richness, I cut them smaller and enjoyed them more.
Like a lot of other reviewers, I found the brownie layer to be very weird. It tasted eggy to me, making me wonder if two eggs AND half a cup of egg substitute was a mistake. I cooked it about 23 minutes, and it seemed done, but I didn't like the rubbery feel of it either. The mint topping and chocolate glaze WERE good, and I'd use that again on a brownie tasted better.
I made the bottom layer twice and threw it away each time - it was too spongy and eggy - didn't like the taste or texture. However, the third time I used a boxed brownie mix. It was much better! Loved the mint layer and the top chocolate layer.