by Cate Wells
Limited edition mint and dark chocolate chips inspired me to think outside the box of brownie mix. What better way to move on than a double chocolate and minty fresh cookie combination? And classic cocoa brownies are almost as easy as any mix—make them even more your own and build your cooking confidence by added these morsels just before cooking.
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoon butter or margarine
1 cup sugar
2 large eggs
2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease 8-inch by 8-inch metal baking pan. On waxed paper, combine flour, cocoa, baking powder, and salt.
2. In 3-quart saucepan, melt butter on low. Remove saucepan from heat; with spatula, stir in sugar, then eggs, 1 at a time, and vanilla until well blended. Stir in flour mixture. Spread batter in prepared pan.
3. Bake 18 to 20 minutes or until toothpick inserted in brownies 2 inches from center comes out almost clean. Cool brownies completely in pan on wire rack, about 2 hours.
4. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.