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Marigold Brownies Ingredients 4 sq. unsweetened chocolate 1/2 lb. butter 2 cups sugar 4 eggs 1 1/2 cup flour 2 tsp. vanilla 1 cup nuts 15 Andes cream mints Directions Melt chocolate and butter in pan. Let cool slightly. Add sugar, mix and add eggs. Beat in flour. Add vanilla and nuts. Pour into a greased 9 x 13-inch pan. Bake at 375 degrees for 20 to 25 minutes. Remove from oven and put whole Andes mints on top. Let soften and then spread slightly with knife. |
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