1/2 C (1 stick) Butter
2 oz Unsweetened Chocolate
1 oz Semisweet Chocolate
2 Eggs
1 C. Sugar
1 1/2 T. Unsweetened Cocoa
1 t. Vanilla Extract
1/2 C. All Purpose Flour
13 Andes Mints
Preheat oven to 350 degrees. Coat an 8 inch square baking pan with cooking spray. Line bonttom and 2 sides with foil, letting foil extend over sides. Coat foil with spray.
Place butter, unsweetened and semisweet chocolate in the top of a double boiler; cook over simmering water until melted. Cool slightly.
Beat eggs, sugar, cocoa, vanilla and butter-chocolate mixture until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan.
Bake 20-22 minutes until a rester comes out barely clean. Immediately place thin mine candied over top and let stand 1 minute or until mints melt lightly swirl with a spatula to spread. Cool, remove from pan by lifting foil, and cut into squares.