½ cup butter
4 ounces semisweet chocolate, chopped
4 large eggs
2 cups granulated sugar
1¼ cup Butterfly all-purpose blend
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup mint-flavored chocolate chips
- Preheat the oven to 350°F and line a 13 x 9-inch baking pan with parchment. paper
- In a heavy saucepan, melt the butter and chocolate over low heat. Let cool for 5 to 10 minutes, and then mix in the eggs, one at a time, until combined. Add the sugar, flour mix, salt, vanilla extract, walnuts and chocolate chips.
- Pour the mixture into the baking pan and bake for 30 to 35 minutes, until a toothpick inserted to the center of the cake comes out with a few crumbs.
- Transfer the pan to a wire rack to cool and then cut into bars. May be stored in an airtight container for up to 3 days.