3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups flour
1 bag Andes mint baking chips (about 2 cups)
Directions:
Preheat your oven to 350ºF and butter a 9x13" glass baking dish.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth.
Stir in the boiling water until the mixture is smooth and thick. Then stir in the sugar and eggs with the remaining 1/3 cup melted butter, the vanilla and the salt.
Place the Andes mint chips in a small bowl and stir combine with the flour, tossing to coat well. Stir the flour-coated candy into the batter and spread the mixture into your prepared baking dish.
Bake for 35-40 minutes, or until the edges start to pull away from the pan. (Better to under-bake than to over-bake these!!) Cool completely in the pan, and cut into squares. If you're not going to eat them out of the pan with a fork, that is! :o)
