I have very vivid – and numerous – memories of finding Mom digging in the big chest freezer on the farm, looking for the container that held her stash of Chocolate Mint BARS.  Yes, this recipe is all Mom.

And I do have to agree, these beautiful bites are quite the perfect after meal treat.  Reminiscent of those little foil wrapped Andes mints, but softer and a bit more decadent, these mint layered brownies finish off a meal in the most lovely way.

Refrigerating the bars allows the mint layer and glaze to set properly. For a more grown-up taste, you can substitute dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

PREPARATION

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.

INGREDIENTS

Bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)
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

Glaze:

3/4 cup semisweet chocolate chips

3 tablespoons butter

NUTRITION INFO

Serving Size: 1 (1716 g)    Servings Per Recipe: 1

Calories 168.9    Calories from Fat 73 44%    Total Fat 8.2 g 12%    Saturated Fat 5 g 24%    Cholesterol 35.4 mg 11%  Sodium 71.6 mg 2%    Total Carbohydrate 23.4 g 7%    Dietary Fiber 0.6 g 2%    Sugars 18.8 g 75%     Protein 1.4 g 2%

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