Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.