3 Points Per Serving
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
Borrowed from WW Recipes (http://www.angelfire.com/journal/wwrecipes)