Oh, how I love brownies. And mint. And chocolate and mint together. So good. Oh, and I love cheesecake too. So when I dreamt up these brownies up one night while rocking my sweet baby to sleep, I couldn't wait to make them. And they were everything I thought they would be. Rich, creamy and the perfect amount of mint. I was really nice and shared with my husband. Please make them...soon! You will be so happy. And as all my recipes, these are low fat. Yep.... these are awesome.
1 cup sugar
2 egg whites or 1/4 cup egg beaters
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
6 oz. low fat cream cheese, room temperature
1 egg white
1/4 cup sugar
1/4 teaspoon vanilla
24 Andies mints, chopped
1. Turn the oven on to 350. First make the brownies. Mix the applesauce, sugar, egg whites, and vanilla together until all combined. Add in the flour, cocoa, salt and baking powder. Mix until smooth. Set aside.
2. Next is the cream cheese filling. Mix the cream cheese, egg white, sugar, and vanilla together with a hand mixer until smooth. Fold in the mints. Set aside.
3. Ok, grease your 8x8 baking pan with non stick spray and pour half the brownie batter into the pan. Carefully make 9 plops of cream cheese mixture on the brownies. Approximately 3 rows of 3. Next carefully pour the rest of the brownie batter over the blobs. Repeat the blob process on top of the batter again. Now, take a knife and swirl around the cream cheese through the batter.
4. Toss your pan in the oven for 25 minutes. Check the center with a toothpick. If it isn't clean then give them a few more minutes and check again. Right when they come out sprinkle a handful (or two) of chocolate chips on top. When they are shinny, use a knife and smooth out the chocolate to make a thin frosting. Let them cool....or don't and dig in!