Junior Mint Brownies

Photo: Randy Mayor; Styling: Fonda Shaia
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.0g
  • Protein: 2.1g
  • Carbohydrate: 19.5g
  • Fiber: 0.2g
  • Cholesterol: 14mg
  • Iron: 0.7mg
  • Sodium: 81mg
  • Calcium: 7mg

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

Preparation

  1. Preheat oven to 350 degrees.
  2. Coat bottom of an 8-inch square baking pan with cooking spray.
  3. Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.
  4. 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.
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