Fudge Mint Brownies-Light

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Chocolate Mint Brownies
Chocolate Mint Brownies

Last year I was looking for some recipes that were light yet decadent.  The cover of Cooking Light magazine {March 2008} caught my eye.  It touted fabulous, fudgy mint brownies.  I purchased the magazine, brought it home and much to my delight I had all of the ingredients on hand so I baked the brownies and…oh…my…goodness…they were fabulous, fudgy, minty, and decadent! This has become one of my family’s favorites.  These are served best chilled.  I have baked a tray and froze these in small squares placing a layer of waxed paper between each layer and they have remained tasty for months {if sealed tight}.  They are much less expensive than individual diet dessert servings and are a great answer to late night, mid afternoon, any time chocolate cravings.


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 bottle/can of chocolate syrup

cooking spray


2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons fat-free milk

1/2 teaspoon peppermint extract

2 drops green food coloring


3/4 cup semisweet chocolate chips

3 tablespoons butter

  1. Preheat oven to 350°
  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, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 12 x 9-inch baking pan coated with cooking spray.  Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on wire rack
  3. To prepare mint layer, combine powdered sugar, 1/4 melted butter, and next 3 ingredients {through food coloring} in a medium bowl; beat with a mixer until smooth.  Spread min mixture over cooled cake.
  4. To prepare glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.  Microwave at 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.

CALORIES:  264 (30% from fat); FAT 8.7 grams, PROTEIN:  2.8 grams, CARB 45 grams; FIBER 0.5 grams; CHOL 38 mg, IRON 0.9 mg; SODIUM 139 mg, CALC 12 mg.

I am linking this over at Forever Wherever…lots of fabulous recipes over there…and CUPCAKES are featured this week…drats…I didn’t know…but brownies are sort of like cupcakes…kind of…maybe….

chocolate, minty, fudgy, gooey hugs, mb.


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  1. I love anything chocolate & this looks so yummy. Thanks I’m adding this one to my chocolately recipes.

    Betty´s last blog post..iPhone App Review #17: Wine Jot

  2. This looks so good and the tip about freezing them is great! I love chocolate!!!! I’ll have to try this one!

    I should have told you I was going to do cupcakes this week. Don’t worry…I’ll be doing another one because cupcakes are one of my favorite things! Next time I’ll email you the date so you can post one of your great cupcake recipes!

    Thanks for joining us! You always bring good stuff! :-)

    Kim@ForeverWherever´s last blog post..Valentine’s Day Cupcakes on Tasty Tuesday!

  3. Oh, chocolate and mint are my favorite combination. Thanks for sharing! :)

    Ms.Tee´s last blog post..Feelin’ French (and Spring-y)

  4. Mmmm…those sound delish! Chocolate is my favorite food group~; )

    Tommie Jo´s last blog post.."I’m Giving Away My Sweet Heart" GIVEAWAY!!!

  5. Sounds great! I love chocolate and mint!

    Jerri´s last blog post..Recipe of the Week: Spoon Bread

  6. Oh yum!! I love chocolate/mint anything! I’m thinking this would be nice to serve at a tea party!!! Hmm… you have given me a blog idea… thank you! =)

    Shileen´s last blog post..Biggest Loser & Creating True Self-Image

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