Chocolate Mint Bars

Makes 20 pieces

meghna

Almost like a brownie in consistency

ingredients

Bottom Layer:
1 cup all-purpose flour
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

directions

1
1. Preheat oven to 350°.
2
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 and next 6 ingredients in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave on 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.

notes

You can make dessert up to one day ahead. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert will be dry. Refrigeration allows the chocolaty top layer to set properly.

Source: meghna