Ingredients
- 1 cup cake flour, sifted
- 1 cup unsweetened cocoa
- 1/4 tsp table salt
- 1 cup fat-free egg substitute
- 1 cup unpacked brown sugar, dark, packed
- 3/4 cup dark corn syrup
- 3/4 cup apple butter
- 2 Tbsp vegetable oil
- 1 oz unsweetened baking chocolate square, melted
- 36 pieces Junior Mints Junior Mints, candies, chopped (about 6 small
boxes)
Directions
- Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
- Whisk together flour, cocoa and salt. In another bowl, whisk together egg
substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir
dry ingredients into wet ingredients until just blended.
- Pour batter into baking pan and sprinkle with candies. Bake until firm,
about 30 to 35 minutes. Allow to cool completely before cutting into 24
squares.
Serves | 24
POINTS per serving | 3
|