Junior Mint 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 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.
Makes 16 Brownies SERVING SIZE: 1 brownie