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“I found this recipe on the Weight Watchers Message Board. It is suppose to be from Cooking Light, March 1999.”
READY IN:
30mins
SERVES:
16
YIELD:
1 brownie
UNITS:
US

Ingredients Nutrition

  • cooking spray
  • 14 cup butter or 14 cup margarine
  • 32 about 3 ounces creamy chocolate-covered mint candies (such as Junior Mints)
  • 1 cup all-purpose flour
  • 14 teaspoon baking soda
  • 18 teaspoon salt
  • 23 cup sugar
  • 13 cup unsweetened cocoa
  • 1 large egg
  • 1 large egg white

Directions

  1. Preheat oven to 350 degrees.
  2. Coat bottom of an 8-inch square baking pan with cooking spray.
  3. Combine butter and mints in a 2-cup glass measuring cup; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.
  4. Lightly spoon flour into a dry measuring cup, and level with a knife.
  5. Combine flour, soda, and salt in a bowl.
  6. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
  7. Add mint mixture; beat well.
  8. Add flour mixture; beat at a low speed just until blended.
  9. Pour batter into prepared pan.
  10. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

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