Junior Mint Brownies

Makes 16 Brownies

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

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.

SERVING SIZE:  1 brownie

POINTS:  3

PER SERVING: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat,
19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol