Deep, dark, chocolate fudge with a hint of mint! These Junior Mint Brownies have great texture and flavor and just one pan of them will disappear fast between just two people. Don’t ask me how I know…..
What is it that makes us all think of the same thing (or food) at the same time? What is it about brownies lately that have us all thinking about them? I’m not sure what the answer is to that question. Maybe its because we all (guys and girls!) are having chocolate cravings?
Of course, I am trying to make things in the house healthier so Grumpy doesn’t blame me anymore for his getting fat (did I just say that?)! Cooking Light has a lot of brownie recipes. I have earmarked a few recipes that I want to try and if they turn out and are scrumptious, I will share them with you.
Which brings us to today’s post. The Junior Mint Brownie, published in Cooking Light, March 1999 magazine. Ten years later I am finally making it. I don’t know why it took me so long, I love chocolate, I love brownies, and I love mint! It won’t be another 10 years before I make this recipe again, that is for certain!
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.
This makes 16 brownies at 121 calories per brownie![br]I used Penzey’s cocoa powder to make this recipe. I highly recommend it! This cocoa powder brings real richness and fudginess to the recipe that you won’t get with other cocoa powders.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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