Preheat oven to 350° F. 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° F. for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
Yield: 16 brownies (serving size: 1 brownie).

*Note: Two large (1.5 ounce) mints or 6 miniature chocolate covered peppermint patties (such as York) may be substituted for 32 Junior Mints.

CALORIES 121 (29% from fat); FAT 3.9g (sat 1.1g, mono 1.4g, poly 1g); PROTEIN 2.1g; CARB 19.5g; FIBER 0.2g; CHOL 14 mg; IRON 0.7 mg; SODIUM 81 mg; CALC 7 mg