1 c. all purpose flour( 1 c. plus 2 T. White Lily All Purpose flour)
1-10 oz. pkg. Andes Mint Chips
Instructions
Preheat oven to 350 degrees.
Put a sheet of buttered parchment paper in a 13' x 9'" x 2" pan. I used a glass plan.
In a glass bowl, micro-melt butter and chocolate on high for 1 minute; stir. Cook for an additional 30 seconds; stir. Continue for 15 second intervals, if needed, until melted and easily blended into butter.
In another bowl, whisk together eggs, sugars and vanilla.
Blend in the chocolate-butter mixture.
Whisk in flour.
Spread batter evenly into lined pan.
Bake for 40 minutes.
Remove from oven and sprinkle a bag of Andes Mint baking chips on top while warm.
Spread melted chips on top, swirling in a marbled pattern.
You may want to slice into desired sizes while still warm with a plastic utensil before chocolate hardens, otherwise it will crack when cut.
Cool in a pan on a rack.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/decadent-mint-brownies/