Healthy Kind Of Chocolate Mint Brownies Food

HEALTHY (KIND OF ) CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Coat bottom of an 8 inch square baking pan with cooking spray.
• Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
• Stir until smooth, and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine flour, soda, and salt in a bowl.
• Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
• Add mint mixture; beat well.
• Add flour mixture; beat at low speed just until blended.
• Pour batter into prepared pan.
• Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
• NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
• In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
• In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
• Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.