These are pretty much based on the Andes Mint Brownies that I dreamt of a few years ago. Pour half the batter in the pan, put a layer of a thin chocolate, then top it with the remaining batter. After it's fully cooled, the center firms up, and it's like a candy bar in the center. Pretty nifty.
I'm currently in the middle of a weird "everything I attempt goes to hell" phase. These were made earlier in the week, before the cooties attacked. I'm doing just a basic chocolate chip cookie recipe tomorrow. If those aren't up to standards... well, we'll deal with that then. :)
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
1 3.5 oz Ghirardelli Intense Dark Mint Bliss chocolate bar
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, cocoa, baking powder, and salt; set aside.
Mix together butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.
Spread half the batter into bottom of pan. Break apart chocolate bar and place squares as desired. Spread remaining batter (gently) over the chocolate.
Bake at 350F for 20-25 minutes.