I love Junior Mints so I tried them in these brownies from Cooking Light, March 1999. They came out of the oven pretty high, but then it sank. They aren't very thick, but they are fudgy and minty and low-fat!Junior Mint Brownies
1/4 c. butter
32 (about 3 oz.) Junior Mints
1 c. flour
1/4 t. baking soda
1/8 t. salt
2/3 c. sugar
1/3 c. unsweetened cocoa
1 lg. egg
1 lg. egg white
Preheat oven to 350º. Grease bottom of an 8-inch square baking pan. 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 for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
Yield: 16 brownies at 121 calories per brownie (Yeah, right. Like I ate 1/16 of a pan!)
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