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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 1/2 lb sweet butter
- 4 eggs
- 2 tsp vanilla
- 4 oz unsweetened chocolate
- 12 oz semi sweet choc chips
- 1 C flour
- 2 1/4 C sugar
- 3/4 package of Andes Mints (optional)
Method
- Preheat oven to 350 degrees
- Melt choc and butter in microwave or on stove top. Cool.
- In food processor with metal blade, or with mixer, beat eggs until frothy.
- With machine running slowly add sugar. Mix until thick and light in color.
- Add vanilla and flour until just combined.
- Add choc/butter mixture and mix until combined.
- Add choc chips and stir in or use on/off switch several times.
- Pour in greased 9X13X2 pyrex pan.
- Bake 30 - 35 minutes.
- (If adding Andes mints, take out just before they are done and put Andes mints on top. Put back in oven for two minutes. Take out and spread mints like frosting on top. Let cool. Cut before mints are cold or the chocolate will come off.)
