Skinny Mint Chocolate Brownies Recipes

Steps:

• Beat eggs until fluffy.
• Add sugar and vanilla; beat well.
• Melt the butter and chocolate and add to the mixture (mixing well).
• Add flour and stir until smooth.
• Pour into pan.
• Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
• Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
• Add green food coloring.
• Frost brownies and refrigerate.
• Chill 1 hour.
• Top with remaining butter and melted chocolate chips.
• Refrigerate and cut into squares.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.
• In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
• Combine flour, baking soda, and salt in a medium bowl.
• Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes.
• Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.

Steps:

• Preheat oven to 350 degrees.
• Coat bottom of an 8 inch square baking pan with cooking spray.
• Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
• Stir until smooth, and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine flour, soda, and salt in a bowl.
• Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
• Add mint mixture; beat well.
• Add flour mixture; beat at low speed just until blended.
• Pour batter into prepared pan.
• Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
• NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non stick cooking spray. (You can use a 9x13 dish the brownie will be thinner and not as thick if you do.) In a large mixing bowl combine, dry cake mix, eggs, unsweetened applesauce, water and extract. Stir until fully combined. Spread brownie batter into prepared pan. Bake for 25-28 minutes. Notes You can omit the mint extract all together to make plain chocolate brownies. Be aware the peppermint extract can be pretty potent so you'll not want to add any more than a 1/4 teaspoon. If you prefer fudge like brownies you will want to use 2 eggs and the sugar free brownie mix as the base. If you prefer thick, cake like brownies you will want to use 3 eggs and the sugar free devil's food cake mix as the base.