These minty brownie bars were pictured on the cover of the March Cooking Light magazine and were so appealing that I had to make them! In hindsight, I should have made them for St. Patrick's Day, but whatever.
I read a lot of reviews on the CLBB, and everyone said the bottom layer of this recipe is bizarrely spongey and not that great. Recommendations were made to replace the bottom with some standard brownies. So that is what I chose to do.
But instead of trying a new brownie recipe, I decided to buy some No-Pudge Original Brownie mix, which is fat-free, low in calories, and super easy (you just have to add yogurt). It also makes surprisingly tasty brownies.
So I made those brownies in place of the base layer of the original recipe and then followed the recipe as written. It was fairly simple to make and tastes very good!!! The minty flavor is strong but in a good way, like a Peppermint Patty. I would make these again, repeating the changes that I made.
I'm going to post the original recipe here, but replace the brownie layer with standard brownies if you so desire.
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
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
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. 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.
3. 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.
4. 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.
Yield: 20 squares
(I got 12 because I made mine in an 8x8 pan instead)