Chocolate-Mint Brownies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup brown sugar packed
• 1 tablespoon crème de menthe or 
• 1 cup dutch process cocoa 
• 4 large egg whites 
• 3 tablespoons evaporated milk fat-free
• 1 cup flour all-purpose
• 0.5 cup granulated sugar 
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine 
• 1 tablespoon stick margarine softened
• 6 tablespoons stick margarine 
• 1 ounce chocolate unsweetened
• 2 teaspoons vanilla extract 

Equipment

• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• microwave
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare the brownies, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in cocoa and milk; cook 1 minute, stirring constantly.
3. Add brown sugar, granulated sugar, and vanilla; cook mixture 1 minute, stirring constantly. (
4. Mixture will be granular.)
5. Remove mixture from heat; cool 5 minutes.
6. Add egg whites, 1 at a time, stirring well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife.
7. Combine the flour, baking powder, and salt, stirring well with a whisk.
8. Add the flour mixture to the cocoa mixture, stirring until well-blended.
9. Pour the batter into a 9-inch square baking pan coated with cooking spray.
10. Bake at 325 for 25 minutes or until brownie barely springs back when touched lightly in center; cool completely on a wire rack.
11. To prepare icing, combine powdered sugar, 1 tablespoon butter, and liqueur. Beat with a mixer at medium speed until smooth.
12. Spread the icing evenly over brownie layer; refrigerate 30 minutes or until icing is set.
13. To prepare glaze, place chocolate in a small microwave-safe dish. Microwave at high for 45 seconds; stir in 1 tablespoon butter. Microwave at high for 20 seconds. Stir until smooth.
14. Drizzle the glaze over icing; refrigerate for 30 minutes or until the glaze is set.