J is for Junior Mints: Junior Mint Brownies (Jennifer)

Hello friends!

I'd like to ditto Jessica and say I love this time of year! Whether you are eating latkes or cranberry jello salad, you have to admit, this is a fabulous time of year for some gooooooooood eats!! And I've been doing PLENTY of that over the past few days. For Sunday's family feast alone, I made cranberry raspberry jello salad with cream cheese topping (it's good I promise), creamed spinach, green beans amandine, and a baked corn dish that was so very yummy. Add to those dishes the roasted potatoes with goat cheese, frog's legs salad (there's a story behind this one...no frogs were harmed in the making of this dish), citrus whipped sweet potatoes, and tons of desserts that my mom, cousin and some family friends made. Oh, sweet goodness! A lot of food, yes, but worth every calorie. : )

Keeping with the theme of the holidays, it seemed only fitting to pick a brownies recipe to pair with my secret ingredient this week of Junior Mints. I was a bit skeptical as I read over the recipe...melting Junior Mints?? Eww... But, I'm glad I gave this one a shot! Here's wishing you a wonderful holiday season! Enjoy these precious and delicious days while they last!

Junior Mints Brownies
My Recipes.Com


Ingredients

Cooking spray
1/4 cup butter
32 (about 3 ounces) 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
1/3 cup unsweetened cocoa
1 large egg
1 large egg white


Directions
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 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.

Review: Yum! These brownies were rich, decadent and had a smooth peppermint taste. I thought these also fit in nicely with a season in which mint and chocolate go hand and hand in a variety of drinks, desserts and other tasty dishes. These would be great served alongside a warm mug of coffee or tea with cream and sugar, or a big glass of milk!

Enjoy!
Jennifer

Jessica's secret ingredient this week is Kit-Kats!