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Ingredients
- Ingredients
- 1/2 c butter
- 2 oz unsweetened chocolate
- 1 oz semi-sweet chocolate
- 2 eggs
- 1 C sugar
- 1 1/2 T unsweetened cocoa
- 1 t vanilla extract
- 1/2 c all-purpose flour
- 14 thin mint candies (such as Andes)
Preparation
Step 1
Instructions
Preheat oven to 350. Coat an 8 inch square baking pan with spray. Line bottom and sides with foil; letting foil extend over sides. Coat foil with spray.
Place butter and next two chocolates in a double boiler; cook until melted. Cool slightly.
Beat eggs, sugar, cocoa, vanilla and butter-chocolate mixture until blended. Turn to low speed; add flour and beat until just blended. Pour into prepared pan.
Bake 20-22 minutes, until a tester comes out barely clean. Immediately place mints over top and let stand 1 min or until melts. Lightly swirl with a spatula to spread. Cool; remove from pan by lifting foil and cut into squares.