Chocolate-Mint Fudgy Brownies (Cooking Light)

Taken from Cooking Light:

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.

BOTTOM LAYER

1 cup all-purpose flour

1/2 teaspoon salt

I 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 (l6 ounce) can chocolate syrup

Cooking spray 

MINT LAYER

2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons skim milk

1/2 teaspoon peppermint extract

2 drops green food coloring 

GLAZE

3/4 cup semisweet chocolate chips

3 tablespoons butter

Preheat oven to 350°F.

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 all five ingredients  in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled brownie layer.

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 (serving size: 1 piece).