February 25, 2008

Minty Fudgy Goodness

It's a rarity that I actually get around to making any of the baked goodies from my cooking light issues. But when I got my March issue and the cover had what looked like chocolate, mint and brownies all in one I found the page instantly, added the items to the grocery list for the next day and that was it.

I made these yesterday, took a few in to work to some friends, then took about 20 next door to the neighbors as a Thank You and still managed to keep 2 small rows for me.


A little time consuming but very good

Here's the recipe for Chocolate Mint Bars

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
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
Cooking spray

Mint layer:
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


Preheat oven to 350°.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 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 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, 1/4 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 the glaze, combine the 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.

20 servings (serving size: 1 piece) note this is 6 points per 1/20th of a serving. However, I cut mine small and got about 33 squares from the pan.
Nutritional Information

CALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45g

Some changes I may make for next time and suggestions - and there will be a next time!
1. My cake took about 10 minutes longer to bake in the oven, so just be sure to test it before you take it out and turn your oven off.
2. I had to add a little more water to the mint layer to avoid it pulling up the brownie when you frost it.
3. Next time I may try raspberry extract and red food coloring. Heck maybe even orange and orange.
4. Melt the chocolate chips over a double boiler instead of the microwave, they never got truly smooth and went on very chunky and wouldn't spread, but it looked pretty with the green coming through the top fo the chocolate.

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