Ingredients:
4 sq. Bakers unsweetened chocolate, chopped into small pieces
approx. 2 oz. mint leaves*
1 1/2 stick butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. all purpose flour
1 c. chopped nuts
Directions:
Preheat the oven to 350
degrees.
Place butter in pot over high heat. Start to add whole mint leaves and stems, stirring as you add leaves. Turn down the heat to medium as the butter simmers. Continue stirring for 15 minutes.
Pour melted butter and leaves through a strainer. Then press down on the leaves with a spatula to remove all butter and flavor.
Add chocolate to butter and stir until melted. Stir sugar into the melted chocolate until well blended. Stir eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13-by-9 inch pan.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. (Do not overbake.) Cool in pan; cut into squares. Makes 24 squares.
*Other types of leafy herbs will work as well. Be creative!
