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Peppermint Brownies

fatfree.kitchen's picture
Ingredients
  Baking unsweetened chocolate square 4 Ounce (4 Squares, 1 Ounce Each)
  Sugar 1 1⁄2 Cup (24 tbs)
  Egg substitute 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Prune butter 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Unbleached flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Confectionery sugar 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Peppermint extract 4 Drop
  Green food coloring 2 Drop
  Skim milk 5 Teaspoon
Directions

1. If using a microwave oven to melt the chocolate, place the chocolate in a small bowl and microwave uncovered at high power for 3 to 4 minutes, or until almost melted. Remove the bowl from the oven and stir the chocolate until completely melted. If melting the chocolate on the stove top, place the chocolate in a small saucepan and cook over low heat, stirring constantly, until melted.
2. Place the melted chocolate in a large bowl, and stir in first the sugar, and then the egg substitute, Prune Butter, and vanilla extract. Stir to mix well. Stir in the flour, the salt, if desired, and the milk. Fold in the walnuts if desired.
3. Coat a 9-x13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 35 to 40 minutes, or just until the center springs back when lightly touched. Be careful not to overbake. Cool to room temperature.
4. To make the glaze, combine the glaze ingredients in a small bowl. If using a microwave oven, microwave the glaze uncovered at high power for 20 seconds, or until runny. If using a conventional stove top, transfer the glaze to a small saucepan and place over medium heat for 30 seconds, stirring constantly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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