Cooking spray
\n1\/4 cup butter or stick margarine
\n32 (about 3oz.) creamy, small-size mints in chocolate (such as Junior Mints)
\n1 cup all purpose flour
\n1\/4 teaspoon baking soda
\n1\/8 teaspoon salt
\n2\/3 cup sugar
\n1\/3 cup unsweetened cocoa
\n1 large egg
\n1 large egg white<\/p>\n
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.<\/p>\n
Yield: 16 servings
\nServing Size: 2″ square<\/p>\n
Calories: 118
\nFat: 4.1g
\nFiber: .3g<\/p>\n
Note: If this works with Splenda, it would bring it down to 85 calories a square; I might give it a try<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Cooking spray 1\/4 cup butter or stick margarine 32 (about 3oz.) creamy, small-size mints in 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…<\/p>\n