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Junior Mint Brownies




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




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


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



Recipe



Preheat oven to 350 degrees F.


Coat bottom of an 8-inch square baking pan with cooking spray.


Combine butter and mints in a 2-cup glass measuring cup; microwave on 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 F for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.