Email to Phyllis_ aka_ Filus      

Junior Mint Brownies

Source of Recipe

Cooking Light Magazine
YIELD: 16 brownies

Cooking spray
1/4 cup 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

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

Preheat oven to 350 degrees. Coat bottom of an 8-inch square baking pan with cooking spray.

Combine margarine 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.

1 brownie equals: Calories: 121... Carbohydrates: 19.5 g... Cholesterol: 6.5 mg... Fat: 3.9 g... Sodium: 81 mg.... Protein: 2.1 g... Fiber: 0.2 g