Chocolate Mint Brownies

Lolly and I made these doing some stress baking!!! They are really rich and yummy!!!

Chocolate-Mint Bars

The dense base layer is like a rich, fudge brownie, so don’t overcook it or the dessert bars will be dry. Refrigerating the mint bars before cutting, allows the chocolaty top layer to set properly.

Bottom Layer:1 c flour

½ teaspoon salt

1 c granulated sugar

½ cup egg substitute

¼ cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract

2 large eggs, beaten

1 16oz can chocolate syrup

cooking spray

Mint Layer:

2 cups powdered sugar

¼ cup butter, melted

2 tablespoons fat free milk

½ teaspoon peppermint extract

2 drops green food coloring

Glaze:

¾ c semisweet chocolate chips

3 tablespoons butter

1- Preheat oven to 350

2- To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stir with a whisk. Then, combine the rest of the bottom layer ingredients in med bowl and stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into 13 x 9 baking pan coated with cooking spray. Bake for 23 minutes, or until pick comes out clean. Cool completely in pan on wire rack.

3- To prepare mint layer. Combine ingredients and mix until smooth. Spread mint mixture over cooled cake.

4- Glaze; (I always double this part) combine the ingredients in medium microwave safe bowl. Microwave at High 1 min or until melted. Stirring after 30 seconds. Let stand about 2 minutes and spread over top. Refrigerate about ½ hour then cover and continue to refrigerate until ready to cut and serve