4 oz. Unsweetened Chocolate
1 Cup Butter or Marg.
3 Eggs
1 Cup Granulated Sugar
1 Cup Brown Sugar, firmly packed
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
1 Cup All-ppurpose Flour
1/4 Teaspoon Salt
1/4 Cup Chopped Walnuts
2/3 Cups Andes Chocolate Mint Wafer Candies, chopped
In a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and cool completely. Preheat oven to 350. In a large bowl, beat eggs and sugars 3 minutes or until thick and creamy. Stir in extracts and chocolate mixture. Add flour and salt, stirring until mixture is completely blended. Stir in walnuts and chopped candies. Spoon batter into buttered miniature muffin pans, filling pans two-thirds full. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pans. Cool completely before removing from pans.
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