Junior Mint Brownies

3 Points Per Serving

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 350º.  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 350º 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

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