Mint Brownies

1 c Hershey's Cocoa
1 c + 2 T all purpose flour
2 c - 2 T sugar
1/2 t salt
6 eggs, whisked
2 t vanilla
2 sticks unsalted butter, melted and cooled
1 bag semi-sweet chocolate chips
1 bag Andes Creme de Mint baking chips

Preheat oven to 375 degrees.  Cover a cookie sheet with parchment paper (or grease it with butter).  Whisk together first 4 ingredients.  Make a well and fill it with eggs, vanilla, and melted and cooled butter.  Mix until just combined.  Stir in chocolate chips, the batter will be stiff.  Spread batter into prepared pan.  Bake for 20 minutes.  Remove from oven and sprinkle with mint chips.  Return to oven for one minute.  Remove from oven and spread mint chips with the back of a spoon.  Lick that spoon and let brownies cool completely before cutting into squares with a hot knife.

This recipe was inspired by the book Pie in the Sky:  Successful Baking at High Altitudes by Susan G. Purdy.

Want a half batch?  Use the following measurements and bake in an 8x8 pan for 20-27 minutes.  The brownies are a little thicker.  Make them without the mint topping and they are still delicious.

½ c cocoa
½ c + 1T flour
1 c - 1T sugar
¼ t salt
3 eggs
1 t vanilla extract
8 T unsalted butter, melted and cooled
1 c semisweet chocolate chips