1 c. semi-sweet chocolate chips
1/4 c. (4 Tbl.) unsalted butter
1/2 c. sugar
1/4 c. brown sugar, packed
2 large eggs
1 tsp. vanilla
1/2 c. all-purpose flour
1/4 tsp. salt
1/2 c. green mint chips
Preheat oven to 325 degrees. Line an 8x8-inch baking dish with parchment paper, leaving a slight overhang for easy removal, and spray with cooking spray. Combine chocolate chips and butter in a medium, microwave-safe, dish and microwave until chips and butter are melted, stirring every 30 seconds. Remove from microwave and stir until well combined. Stir in the sugar and brown sugar. Whisk in the eggs, one at a time and add the vanilla. Last, add the flour and salt and stir until combined. Pour batter into prepared baking dish and spread out evenly; set aside.
Add mint chips to a small, microwave-safe, dish and microwave until melted, stirring every 30 seconds. Spoon melted mint chips into four somewhat even parallel lines, each spanning the length of the pan. Rotate pan 90 degrees and using a toothpick, draw five or six vertical lines from the top of the pan to the bottom, pulling the toothpick through the brownie batter and green lines. You can stop here or you can draw lines from corner to corner. Don't go too crazy, you will want to make sure you can see both the brown batter and green swirl. Bake 40 minutes or until a toothpick inserted into the brownie portion comes out mostly clean. Cool completely before cutting.
Jenn's Notes: This is a rich brownie that has just the right sweetness. They're not too sweet, but if you do prefer your brownies a little sweeter, try making with milk chocolate chips instead of semi-sweet.
Base recipe adapted from: Happy Food Healthy Life