Ingredients
- 4 oz. unsweetened chocolate
- 1 cup butter
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 tsp. vanilla
- 1/4 tsp. almond extract, opt.
- 1 cup + 1 Tbsp. flour
- 1/4 tsp. salt
- 3/4 cup chopped walnuts, opt.
- 2/3 cup chopped Andes chocolate mints
Directions
In saucepan, melt chocolate and butter over low heat, stirring until smooth.. Remove from heat. Cool completely. In large bowl, beat eggs, granulated sugar and brown sugar until thick and creamy. Stir in extracts and chocolate mixture. Add flour and salt, stirring until mixture is completely blended. Stir in walnuts and chopped candies. Spoon in to buttered miniature muffin tins two-thirds full. Bake 15 minutes at 350 degrees F or until brownies begin to pull away from sides of pans. Makes 4 dozen.
By Robin from Washington, IA
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