NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

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 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.
• Makes 16 Brownies SERVING SIZE: 1 brownie
• POINTS: 3