Low Fat Mint Brownies Recipes

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MINT BROWNIES



Mint Brownies image

The BEST mint brownies recipe. Chewy, fudgy brownies topped with layers of creamy mint and chocolate. Like an Andes mint in brownie form!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 3h

Number Of Ingredients 14

3/4 cup unsalted butter ((12 tablespoons))
3 ounces unsweetened bakers chocolate ((1-ounce squares))
3 large eggs (at room temperature)
1/2 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup whole wheat pastry flour (or additional all-purpose flour)
1/4 cup all-purpose flour
3 tablespoons unsalted butter (softened)
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
3/4 teaspoon pure peppermint extract
2 drops green food coloring
1 1/2 ounces unsweetened chocolate ((1-ounce squares))
1 1/2 tablespoons unsalted butter

Steps:

  • Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
  • Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water's surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn't burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
  • Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
  • Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
  • For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.

Nutrition Facts : ServingSize 1 (of 16), Calories 306 kcal, Carbohydrate 39 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 62 mg, Fiber 2 g, Sugar 30 g

CAN'T TELL THEY'RE LOW-FAT BROWNIES



Can't Tell They're Low-fat Brownies image

This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!

Provided by Roberta Tripp

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 12

Number Of Ingredients 8

½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 cup white sugar
⅛ teaspoon salt
2 tablespoons vegetable oil
½ teaspoon vanilla extract
1 (4 ounce) jar pureed prunes baby food
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
  • In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
  • Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 37 mg, Sugar 17.8 g

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