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Melt-Away Mint Brownies

Plum puree and grapeseed oil replace the butter in this
recipe, producing a rich-tasting brownie with very little fat or cholesterol. 2 oz/57 g
unsweetened chocolate
1 Egg
2 Egg Whites
1 Cup / 250 mL Sugar
1 teas. / 5 mL Watkins Vanilla
1 teas./ 5 mL Salt
1/2 Cup / 125 mL Plum Puree (try baby food)
1/3 Cup / 80 mL Flour
1 1/2 Cups / 375 mL Powdered Sugar
2 Tbsp. / 30 mL Milk
3 Tbsp. / 45 mL Watkins
Original Grapeseed Oil
2 teas. / 10 mL Watkins
Peppermint Extract
Green Food Coloring (optional)
2 oz. / 57 g Semi-Sweet Chocolate
1 oz. / 28 g Sweetened Baking Chocolate
1 teas. / 5 mL Watkins Vanilla
2 Tbsp. / 45 mL Watkins
Original Grapeseed Oil
Preheat oven to 350*F/180*C. Lightly coat an 8 inch / 20
cm square baking pan with Watkins cooking spray. Melt unsweetened chocolate in small
saucepan, stirring occasionally until melted. In mixing bowl, beat together egg, egg
whites, sugar, vanilla and salt until well blended. Mix in flour. Spread evenly in baking
pan. Bake for 30 minutes or until toothpick comes out clean. Let cool. Combine powdered
sugar, milk, 3 Tbsp. / 45 mL grapeseed oil and peppermint extract. Stir until smooth. Add
1 drop green food coloring and stir until evenly blended. Frost cooled brownies.
Refrigerate for 1 hour. Melt semi-sweet chocolate, sweetened baking chocolate, vanilla and
remaining grapeseed oil, stirring occasionally until melted. Pour over top of brownies and
refrigerate until serving. Makes 36 brownies.
Nutritional Information Per Serving:
Calories 85, Protein 1g, Carbohydrates 13g, sodium 70mg, Fat 3g, Saturated Fat 1g,
Cholesterol 6mg, Fiber 1g
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