Fudgy Mint Brownies

By Hklbrries

"Chocolate mints scattered over the brownies when they come out of the oven make an easy chocolate glaze."

Ingredients

• 1/2 cup (1 stick) butter
• 2 ounces unsweetened chocolate
• 1 ounce semisweet chocolate
• 2 eggs
• 1 cup sugar
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 14 thin mint candies (such as Creme de Menthe flavor Andes mints)

Preparation

Step 1

Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.

Place butter and unsweetened and semisweet chocolates in the top of a double boiler; cook over simmering water until melted. Cool slightly.

Beat eggs, sugar, cocoa, vanilla and butter mixture with a mixer until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan.

Bake 22 minutes or until a tester comes out barely clean. Immediately place mints over top and let stand 1 minute or until mints melt; lightly swirl to spread mints. Cool, remove from pan with foil and cut into squares.

Nutrition Information:
Per brownie
190 calories
10 g fat
25 mg cholesterol
2 g protein
25 g carbohydrates
0 g fiber
50 mg sodium