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about 2½ dozen brownies


Brownie Layer

  • 4 ounces unsweetened chocolate
  • 1 cup butter or margarine
  • 4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters at room temperature
  • 2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • ½ cup sifted flour


Mint Cream Layer

  • 2 cups sifted confectioners' sugar
  • ½ cup butter or margarine, at room temperature
  • 2 tablespoons milk or reduced-fat or skim milk
  • ½ teaspoon mint flavoring or to taste
  • 2 to 3 drops green food coloring or as desired


Chocolate Topping

  • 1 cup semi-sweet chocolate pieces/chips
  • 6 tablespoons butter or margarine


To prepare brownie layer, melt unsweetened chocolate and 1 cup butter in a small heavy  saucepan over low heat; cool.  In a medium bowl, combine chocolate mixture, eggs, sugar, vanilla, and salt, beating well.  Stir in flour, mixing well.  Spread brownie batter into a


13 x 9 x 2-inch baking dish/pan, which has been lightly coated with non-caloric vegetable cooking spray.  Bake in a preheated moderate oven (325 degrees F.) for 30 minutes or until a cake tester inserted into the middle of the brownies comes out clean.  Do not overbake.   Cool thoroughly.

To prepare mint cream layer, combine all ingredients in a medium bowl; beat at high speed of an electric mixer until light and fluffy.  Evenly spread mint frosting over cooled brownies.  Refrigerate until mint frosting is firm

To prepare chocolate topping, combine semi-sweet chocolate and 6 tablespoons butter in a small heavy saucepan; stir over low heat until chocolate and butter are melted and well blended.  Evenly spread chocolate mixture over the mint layer.  Refrigerate again until chocolate topping is firm.  To serve, allow brownies to come to room temperature before cutting into squares,


Variation: Add 1 1/3 cups chopped pecans or English walnuts to brownie mixture before baking.


Reduced Fat Variation: Reduce amount of butter or margarine in brownie layer to ½ cup; add ½ cup Smucker's Shortening & Oil Baking Replacement with the butter.

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