| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
36 |
Servings |
INGREDIENTS
| 2 |
|
Sticks butter |
| 1 |
|
Bag (10 oz) semisweet mint chocolate chips |
| 1 |
c |
Sugar |
| 4 |
lg |
Eggs |
| 1 |
c |
Flour |
INSTRUCTIONS
Heat oven to 350. Arrange 36 doubled mini muffin baking cups on 2 jelly
roll pans or cookie sheets with sides.
Melt butter in a 3-qt. saucepan over medium low heat. Add chocolate chips
and stir until melted and smooth. Remove from heat. Stir in sugar. Add eggs
and stir briskly until blended.
Fill baking sups 3/4 full. Bake 20 to 25 minutes until tops look cracked
and pick inserted in center has moist crumbs. Cool on pan on wire rack.
Makes 36.
Recipe by: Laura Hunter
Posted to FOODWINE Digest 26 Jan 97 by Laura Hunter <LHunter722@AOL.COM> on
Jan 26, 1997.
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