Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary test

Yield:
16 brownies (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • 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.

Nutrition Facts

121 calories; calories from fat 29%; fat 3.9g; saturated fat 1.1g; mono fat 1.4g; poly fat 1g; protein 2.1g; carbohydrates 19.5g; fiber 0.2g; cholesterol 14mg; iron 0.7mg; sodium 81mg; calcium 7mg.
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