Chocolate Mint Bars

I don't get St. Patrick's Day. It seems like everyone is Irish when March 17th rolls around. I don't usually do anything for St. Patrick's Day since I think it's kind of silly but this year I decided I'd get a little bit festive and make chocolate mint brownies. I know what you are thinking. "How does she not like St. Patrick's Day?" Well, growing up my English parents just never talked about so I only ever knew it existed from my school friends. Even then I thought it was kind of silly. I wore green just so I wouldn't get pinched but it was always a small amount and I never made it a big deal.

But I do like mint treats and this recipe is inspired by Cooking Light so it's a tiny bit better for you. Not healthy, but a little bit lighter. After combining the dry ingredients I mixed the wet. Pouring the chocolate syrup was actually kind of fun because I was able to make these fun swirls on the egg and butter mixture. I know, I'm a huge dork.

Next I added the dry ingredients and mixed until combined. I baked the brownie/ bottom layer for about 23 minutes, give or take. I like softer brownies so it was probably closer to 21 minutes. I made this layer a day in advance so it had plenty of time to cool.

The next day I made the second/mint layer. I used a little bit more than 2 food coloring drops because I wanted mine a little bit greener.

The cake was already cooled so I put the second/ mint layer on top and spread the layer on (somewhat) evenly.

I put the pan into the refrigerator to firm up the mint layer while I made the top chocolate layer. This was your basic melted butter-chocolate blend which went over the brownies nicely, you just have to make sure they have cooled completely. When they were ready to be cut, I was pleasantly surprised by the way they turned out. The layers looked nice and they tasted pretty good as well.

See what I mean? Better than I thought. Not quite as good as the pictures in the other recipes but I am not entirely sure those aren't photoshopped.

So I'm thinking about having a Cinco de Mayo/ Kentucky Derby party but the loner in me worries that no one would come. I know it's crazy but I'm always afraid of things like that. What do you guys think?

Recipe
Culinary Covers
Yields: 20 bars

Ingredients
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint Layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk (I used almond milk, which is even better)
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Instructions:
Preheat oven to 350°.

To prepare bottom layer: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer:  Combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

To prepare the glaze: Combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
20 servings (20 pieces)