Mint Layer Brownies

This slimmed-down recipe, with just half the fat and cholesterol of the original recipe, is still divinely decadent and makes a great meal finale!


24 servings

Bottom Layer Ingredients

1/2 cup reduced-fat butter
1 1/2 cups granulated (white) sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt

Mint Layer Ingredients

1/3 cup reduced-fat butter, room temperature
2 cups confectioners' (powdered) sugar
1/4 to 1/2 teaspoon peppermint extract
2 drops green food coloring, optional

Icing Ingredients

1 cup (6 ounces) semi-sweet chocolate chips
6 tablespoons butter


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, then egg whites, beating well after each addition. Beat in the applesauce, chocolate and vanilla (mixture will appear curdled).

Combine the flour, cocoa and salt; stir into butter mixture just until blended. Pour into prepared baking dish.

Bake for 22 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire cooling rack.

For mint layer: In a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract and food coloring if desired; beat until smooth. Spread over cooled brownies. Refrigerate until firm.

For icing: In a microwave, melt chocolate chips and butter; stir until smooth. Gently pour over the top. Refrigerate until set. Cut into bars.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 25 minutes + chilling

Nutritional Information

1 brownie equals 218 calories, 10 g fat (6 g saturated fat), 33 mg cholesterol, 134 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

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