Junior Mint Brownies

Makes 16 Brownies


Cooking spray
1/4  cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in
pure chocolate (such as Junior Mints)
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350 degrees.  Coat bottom of an 8 inch square baking pan
with cooking spray.  Combine butter and mints in a 2 cup glass measure;
microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside.
 Lightly spoon flour into a dry measuring cup, and level with a knife.  
Combine flour, soda, and salt in a bowl.  Combine sugar, cocoa, egg, and egg white
in a large bowl; beat at medium speed of a mixer until well-blended.  Add mint
mixture; beat well.  Add flour mixture; beat at low speed just until blended.
 Pour batter into prepared pan.  Bake at 350 degrees for 20 minutes or until
a wooden pick inserted in center comes out clean; cool completely on a wire rack.

NOTE:  Two large (1.5 ounce) mints or 6 miniature chocolate-covered
peppermint patties (such as York) may be substituted for 32 junior mints.

SERVING SIZE: 1 brownie

POINTS:  3.5 (3)

PER SERVING: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber,
3.9 g Total Fat, 19.5 g Carbohydrate, 81 mg Sodium

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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