Chocolate Mint Brownies

I made some Chocolate Mint Brownies, but Gary took them to work with him before I could take a picture. They turned out really good. The only thing I didn't like is that my recipe (which is my favorite!)is cooked over the stove and when it came time to add in my Andes Chocolate Mint Chips, they sort of melted. The mint flavor was throughout the entire brownie instead of in chunks. It still tasted good, but I bet it would have been better to take a bite and get individual chocolate & mint flavors. My original recipe only calls for nuts. I sometimes like to add in chocolate chips which is why when I saw the mints in the store I had a brainstorm. I never thought the chocolate mints would melt since the chocolate chips never did. I would like to try and add peanut butter chips to them next time, but we will have to see since I don't think anybody here will like them.

I got this recipe from a cookbook that I purchased a long time ago. I don't remember the name of it since it is old and a paperback which the first few pages have fallen off. I know it is a New Mexican published book because it refers a lot to Albuquerque. It talks about being from "The Service League" I wish I could remember what the name of it was because I sure would like to give credit where it is due. This is the easiest brownie recipe I have ever found and the brownies turn out so moist and chewy. Here is my recipe if you want to try it.

Blue Ribbon Brownies

1/2 C butter or Margarine
1 Cup sugar
5 Tbsp cocoa powder
2 eggs
1 tsp vanilla
1/4 tsp salt
1/2 Cup plus 2 Tbs flour
1/2 C chopped nuts, if desired

In saucepan, over low heat, melt butter. Add sugar, mix well. Add cocoa, mix well. Remove saucepan from stove. Beat in eggs, vanilla and salt. Mix in flour and chopped nuts. Put in greased and floured 8x8 inch pan. Bake at 350 for 20-25 minutes. Remove brownies from pan. Cool. Sift powdered sugar over top or frost with any type icing.

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