Mint brownies

This past few weeks have been so busy, I really sometimes cannot believe how fast time goes by. We have had bike races and Brad and David had an overnight backpacking trip up on South Willow Canyon this Friday night. Then had full packs and food and our puppy,Maddie. They really had fun.

Sammi and I were not invited this year, so we went and say Mama Mia and had fun with that. I have never seen the play, but the movie was enjoyable. I have been working full time and along with my calling, well the Blog just get put on the back burner.

This past week at work, our Manager, Carla, had her last day. She and her family are moving to Idaho. I really wish them all the best in this new adventure in their lives. Carla loves my mint brownies, so I made them for the lunch, but also made her, her own tray to take with her on her drive to potato land. I will really miss her, she was an incredible boss. Anyway I thought I would pass along the recipe for all to make and enjoy.

Chocolate-Mint Bars

The dense base layer is like a rich, fudge brownie, so don’t overcook it or the dessert bars will be dry. Refrigerating the mint bars before cutting, allows the chocolaty top layer to set properly.

Bottom Layer:
1 c flour
½ teaspoon salt
1 c granulated sugar
½ cup egg substitute
¼ cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 16oz can chocolate syrup
cooking spray

Mint Layer:
2 cups powdered sugar
¼ cup butter, melted
2 tablespoons fat free milk
½ teaspoon peppermint extract
2 drops green food coloring

Glaze:
¾ c 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. Then, combine the rest of the bottom layer ingredients in med bowl and stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into 13 x 9 baking pan coated with cooking spray. Bake for 23 minutes, or until pick comes out clean. Cool completely in pan on wire rack.
3- To prepare mint layer. Combine ingredients and mix until smooth. Spread mint mixture over cooled cake.
4- Glaze; (I always double this part) combine the ingredients in medium microwave safe bowl. Microwave at High 1 min or until melted. Stirring after 30 seconds. Let stand about 2 minutes and spread over top. Refrigerate about ½ hour then cover and continue to refrigerate until ready to cut and serve