Chocolate Mint Brownies

Serving 15 people

45 min


  • chocolate syrup 1 (16 oz) can chocolate syrup
  • confectioners' sugar 2 c Confectioners' sugar
  • egg substitute 1/2 c egg substitute
  • eggs 2 lg eggs, beaten
  • flour 1 c all-purpose flour
  • granulated sugar 1 c granulated sugar
  • green food coloring 6 drops green food coloring
  • kosher salt 1/2 tsp Kosher salt
  • peppermint extract 1/2 tsp peppermint extract
  • semisweet chocolate chips 3/4 c semisweet chocolate chips
  • skim milk 2 tbsp skim milk
  • unsalted butter 3 tbsp unsalted butter
  • vanilla extract 1 tsp pure vanilla extract
  • water 2 tbsp water
Add to Shoping List
Order Ingredients Now

How to make it

  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour and salt; set aside. In a separate medium bowl, combine sugar, egg substitute, melted butter, water, vanilla extract, whole eggs and chocolate syrup; stir until smooth.
  2. Add flour mixture to chocolate mixture, stirring until just blended.
  3. Pour batter into a 13" x 9" baking pan coated with cooking spray.
  4. Bake for 23 minutes or until a wooden pick inserted into the center comes out almost clean. Cool completely in pan on a wire rack.
  5. Combine powdered sugar, melted butter, milk, peppermint extract and food coloring in a medium bowl; beat with a mixer until smooth.
  6. Spread mint mixture over cooled cake.
  7. Combine the chocolate chips and butter in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until melted, stirring after 30 seconds.
  8. Let stand 2 minutes.
  9. Spread chocolate mixture evenly over top of brownies. Cover and refrigerate until ready to serve. Then cut into desired size, resulting in 15 to 20 brownies.Source: Cooking Light