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Recipe Room Home » Low Carb Recipes » Desserts and Sweets « Previous Recipe · Next Recipe » AAAAmazingly Awesome Mint Layered Brownies! Reviews Views Date of last review 1 11501 Sun January 15, 2006 Recommended By Average Rating 100% of reviewers 10.0 supersize Description: I used the Atkins brownie mix because it is the best tasting brownies but I am going to post a couple brownie recipes that other people have sworn by (I will put who's recipe they are) You may use any brownie recipe of your choice. The mint cream layer is so so good! It only took me one try and it worked the first time... omg these taste just like the real mint brownies that my mom makes on all the holidays! For the brownie layer you can either try Jaideyes Here You can also make the Carb Quick Brownies Here Make sure you use a 8x9 or 9x9 pan... bake brownies according to brownie directions. This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission. Ingredients: Brownie Layer: In the Recipe Description Mint Layer: 2 - 8oz packages of cream cheese (softened) 3/4 cup splenda or surgar equivalent 3/4 teaspoon peppermint extract 3-4 drops green food coloring Low Carb Chocolate Frosting: 3 tablespoons unsalted butter, softened (not melted) 5 tablespoons unsweetened cocoa powder 1 cup pourable splenda (or other sugar substitute of your choice equaling a cup of sugar) 1/3 cup heavy cream or half and half 1 teaspoon vanilla extract Few drops hot water, as needed, to thin How To Prepare: Mint Layer: Put the cream cheese into a bowl and microwave for 10-15 seconds so it is very soft. Add in the splenda and stir until well mixed. Add the peppermint extract and food coloring. Put it back into the refrigerator for about 10-15 minutes to thicken back up but can still be spread over the brownie layer. Chocolate Frosting: Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt. Pour over the mint layer. Refrigerate overnight and then slice in small squares. These are very rich so you do not want to eat a lot at once because it is so filling! (again, I will be posting the carb content a little later but it is going to depend on which brownie recipe you are using and how big of slices you cut) Number of Servings: 24-48 bars Effort (Easy, Average, Difficult): Easy Source: Cheri

Author luvlowcarb Senior LCF Member Registered: April 2005 Location: Alberta, Canada Posts: 86 Review Date: Sun January 15, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very Good Cons: None I made this using an Atkin's brownie mix for the base. For the mint layer I used Peppermint Davinci syrup to lower the carb count. It wasn't green or minty enough so I added the extract and food coloring anyway. For the icing I used 3 T each of granular Splenda, Canadian Sugar Twin and Davinci simple syrup and 1/8 tsp of Stevia, also to lower the count. The icing came out very much like regular icing made with icing sugar. I baked it in an 8" x 8" pan and cut it into 16. One wasn't quite enough so I had 1 1/2. Even the non-LCers loved it. Great recipe!!

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