Makes 16 Brownies
1/4 cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in
pure chocolate (such as Junior
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
in a large bowl; beat at medium speed of a mixer until well-blended. Add
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
a wooden pick inserted in center comes out clean; cool completely on a wire
large (1.5 ounce) mints or 6 miniature chocolate-covered
peppermint patties (such as York) may be substituted for 32 junior mints.
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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