Chocolate-Mint Brownies (from Cooking light)

1 c. flour
1/2 tsp. salt
1 c. sugar
1 egg plus 2 egg whites or 1/2 c. egg substitute
1/4 c. butter, melted
2 Tblsp. water
1 tsp. vanilla
1 1/2 c. chocolate syrup
Mint layer:
2 c. powdered sugar, sifted
1/4 c. butter, melted
2 Tblsp. fat-free milk
1/4 tsp. peppermint extract
2 drops green food coloring
Glaze:
1/4 c. semisweet chocolate chips
3 Tblsp. butter

1. Preheat over to 350 degrees
2. To prepare bottom layer, combine flour and salt in a bowl.  In a seperate bowl combine sugar,
egg substitute, 1/4 c. melted butter, water, vanilla, chocolate syrup and stir until smooth.  Add the flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13x9 inch metal baking pan coated with cooking spray.  Bake for 23 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, 1/4 c. melted butter, milk, peppermint and food coloring in a medium bowl; beat with a mixer until smooth.  Spread mint mixture over cooled cake; cover and chill at least 1 hour or until mint layer is very cold.
4. To prepare glaze, combine chocolate chips and 3 Tblsp. in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread chocolate and refrigerate at least 1 hour.
264 cal., 8.7 g. fat
20 servings