Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Junior Mint Brownies
1 (5.5 oz) box
Junior Mints
1 1/2 cups melted butter
3 cups sugar
1 Tbsp. vanilla
5 eggs
2 Cups flour
1 cup cocoa
1 tsp baking powder
1 tsp salt
Preheat oven to 350ºF. Grease a 13x9 inch baking pan. In a large bowl, stir
together butter, sugar and vanilla extract. Add eggs, beat until well blended.
Stir in flour, cocoa, baking powder and salt. Blend well.
Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange Junior
Mints in a single layer over the batter. Spread the remaining batter over Junior
Mints.
Bake for 50 to 55 min. or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack. Cut into squares.
Another easy way if you are in a hurry is to mix up your favorite brownie mix,
bake as directed, and as soon as they come out of the oven, spread the Junior
Mints out over the top and cover tightly with foil until the candies begin to
melt. Then spread in swirls across the top and let cool.
