One of Gabby’s best friends loves Junior Mints, so we found this recipe and made them for her. They’re really delicious – and a good St. Patrick’s Day dessert (or anytime, really!).
- 1/4 cup butter or margarine
- 3 oz. Junior Mints (about 32 mints)
- 1 cup all purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa
- 1 large egg
- 1 large egg white
Preheat oven to 350° F and coat bottom of an 8″ baking pan with cooking spray. Combine butter and mints in a 2 cup glass measuring cup and microwave on HIGH for apx 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, salt in a bowl. In another bowl combine sugar, cocoa, egg and egg white, beat with a mixer at medium speed until well-blended. Add mint mixture and beat well. Slowly add flour mixture and beat just until blended.
Pour batter into prepared pan. Bake at 350° for 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Note: Two large (1.5 oz) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for the Junior Mints.