Chocolate-Mint Brownies

Each layer needs to cool completely before the next step, and these are best served cold. Either white or green crème de menthe is OK.

Yield: 25 servings (serving size: 1 brownie)

Ingredients

• Brownies:
• 6  tablespoons  butter or stick margarine
• 1  cup  Dutch process cocoa
• 3  tablespoons  evaporated fat-free milk
• 1  cup  packed brown sugar
• 1/2  cup  granulated sugar
• 2  teaspoons  vanilla extract
• 4  large egg whites
• 1  cup  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  salt
• Cooking spray
• 
  Icing:
• 1  cup  powdered sugar
• 1  tablespoon  butter or stick margarine, softened
• 1  tablespoon  crème de menthe or 1/4 teaspoon mint extract
• 
  Glaze:
• 1  ounce  unsweetened chocolate
• 1  tablespoon  butter or stick margarine

Preparation

Preheat oven to 325°.

To prepare the brownies, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in cocoa and milk; cook 1 minute, stirring constantly. Add brown sugar, granulated sugar, and vanilla; cook mixture 1 minute, stirring constantly. (Mixture will be granular.) Remove mixture from heat; cool 5 minutes. Add egg whites, 1 at a time, stirring well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the cocoa mixture, stirring until well-blended. Pour the batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 25 minutes or until brownie barely springs back when touched lightly in center; cool completely on a wire rack.

To prepare icing, combine powdered sugar, 1 tablespoon butter, and liqueur. Beat with a mixer at medium speed until smooth. Spread the icing evenly over brownie layer; refrigerate 30 minutes or until icing is set.

To prepare glaze, place chocolate in a small microwave-safe dish. Microwave at high for 45 seconds; stir in 1 tablespoon butter. Microwave at high for 20 seconds. Stir until smooth. Drizzle the glaze over icing; refrigerate for 30 minutes or until the glaze is set.

Nutritional Information

Calories:

146 (30% from fat)

Fat:

4.9g (sat 2.9g,mono 1.4g,poly 0.2g)

Protein:

2.3g

Carbohydrate:

23.5g

Fiber:

0.2g

Cholesterol:

10mg

Iron:

1.1mg

Sodium:

83mg

Calcium:

25mg