For Meatless Monday we had veggie stir fry with brown garlic sauce from the freezer. This batch was better than the first batch I made. I simmered it at a lower temperature for longer amount of time and it defrosted better than when I defrosted the General Tso's sauce (which I just microwaved and threw in the wok). We need to eat lots of veggies to make up for all the food we ate this weekend (too much company and parties!). Plus we had these bad boys: delicious chocolate mint brownies which I like to call Andes Candies Bars. I think this is the third or fourth time I've made these. The brownie is nice and fudgie and the mint is perfect. The only thing I would change is how you melt the chocolate. If you have the time I would use a double boiler to melt it, it looks prettier and gets more of a shine. This is the first time I melted it in the microwave and it wasn't pretty.
Andes Candies Bars
(adapted from Cooking Light)Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute (or switch out for more eggs)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter
1. Preheat oven to 350°.
2. To prepare bottom layer 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.
3. 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.
4. 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.