Chocolate-Mint Bars (A Lighter Version)

Total Time
Prep 20 mins
Cook 25 mins

From Cooking Light, March 2008 edition. This is a lighter version of Becky Reppe's original recipe. Although I have not tried it, I wanted to post it for safe keeping.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

I was going to post this recipe and was so happy to see that you had already done it. I have made these for a few years and they are loved by everyone who tries them. They are a must for anyone who loves chocolate and mint together. As an added bonus they are very pretty. Thanks for posting this great recipe!

Lucky in Bayview June 08, 2011

These are excellent! I took these to a BBQ yesterday, and there wasn't a crumb left. I had actually gotten this recipe in a Cooking Light ad flyer in the mail, and no one could believe it when I told them they were from Cooking Light! The flyer says to bake the brownie layer for 28 minutes, so that's what I did, and they were perfect. I also just used 4 eggs instead of 2 eggs and the egg substitute. After I spread the mint layer on, I stuck the pan in the fridge while I prepared the chocolate layer, because I didn't want the mint and chocolate to swirl together. I actually cut this into 32 squares, which was good, because they are still so sweet, even for being lighter. Several people asked for the recipe. Thanks for posting this!

Greeny4444 June 21, 2010