Prep Time: 10 minutes | Cook Time: 25 minutes
- 8 tbs butter
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1 tbs coffee
- 2 eggs
- 1/4 cup Cocoa powder
- 3/4 cup flour
- 1/4 tsp baking powder
- 1 cup Andes Creme de Menthe Peppermint Crunch Baking Chips
Preheat oven to 350 F. Prepare an 8 x 8 baking dish by lightly greasing.
Melt butter, then stir in sugar, vanilla extract, and coffee.
Add eggs one at a time, beating after each one to fully incorporate. Add cocoa, mixing until evenly incorporated, then add flour and baking powder, mixing until just combined. Fold in the Andes baking chips.
Pour batter into the prepared dish and bake until the center has set, about 25 minutes. It'll just about pass the toothpick test when it's done.
Remove from oven and let cool completely in baking pan.