Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
3 Hours 25 Mins
20 servings (serving size: 1 piece)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews

hannahsgirl's Review

December 11, 2014
if you don't have egg substitute can you use 1 egg?

nummeh's Review

June 26, 2014
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.

JLang6's Review

April 18, 2014
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.

gkd1029's Review

March 17, 2014
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.

NisaJean's Review

February 08, 2014
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'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!

LightestFan's Review

January 28, 2014
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.

Carlygirl's Review

August 07, 2013
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.

Tinkerbell0914's Review

July 22, 2013

Shannaa's Review

July 14, 2013

slp2go's Review

May 13, 2013
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.