I've said it before, I'll say it again. I'm a mint & chocolate combo addict. I need a support group, but until then I make yummy treats like these Chocolate-Mint Brownies from Cooking Light Magazine, which makes these lower in fat. While these brownies take patience and a bit of time to create, they are well worth the effort. I will even go so far out on a limb and say these are the best brownies I've ever had.
Begin by melting 6 tablespoons of butter in a medium saucepan. Then stir in cocoa and milk, cooking for a minute. Then add the sugars and vanilla, cooking for another minute. Remove from heat and add the egg whites one at a time. Once thoroughly combined, add the flour, baking powder and salt. Pour the batter into a pan and bake at 325 degrees for 25 minutes.
Once baked, cool on a wire rack. Once cooled, mix the frosting layer using 1 cup powdered sugar, 1 tablespoon of softened butter and mint extract. I also added some food color for that minty green look and added a little water because the frosting was lacking in moisture. The spread the frosting over the cooled brownies and refrigerate for 30 minutes.
Once the 30 minutes is up, melt 1 ounce of unsweetened chocolate and 1 tablespoon of butter. Then spread the mixture on top of the frosted brownies. Chill for 30 minutes.
The final product is a whole lot of fudgy, minty wonderfulness.