Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
1 stick unsalted butter, melted and cooled
¾ Cup unsweetened cocoa powder (I used Hersheys)
2 Cups granulated sugar
1 Cup flour
3 eggs
¼ Cup canola oil
1 teaspoon vanilla
1 Cup Andes Thin Mint baking chips
Directions:
1. Preheat oven to 325 degrees F. Spray an 8×8 inch pan with cooking spray. (I Love my calphalon 8×8 inch square cake pan for these) Place butter, cocoa powder, sugar, flour, eggs, oil, vanilla and ½ Cup baking chips into a large mixing bowl; stir to combined. Pour into prepared pan then sprinkle remaining ½ Cup mint chips and bake for 35-40 minutes or until toothpick comes out clean from center. Let cool for 3-4 hours or overnight before cutting and serving. Enjoy!
Yield, 9 bars