Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 287
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 103 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Peppermint Brownies

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I think these are the best brownies around. They've always been well received by friends and family. My brother-in-law likes them so much that I made him a gift for his birthday, Christmas and other holidays.—Tami Somorajski, New Berlin, Wisconsin

SERVINGS: 36

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min. + chilling

Ingredients:

  • 1 tablespoon plus 1 cup butter, divided
  • 8 squares (1 ounce each) unsweetened chocolate, chopped
  • 4 teaspoons instant coffee granules
  • 1 tablespoon boiling water
  • 5 eggs
  • 3-3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped walnuts
  • 44 chocolate-covered peppermint patties

Directions:

Line a 13-in. x 9-in. x 2-in. baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool slightly. Dissolve coffee granules in boiling water.
    In a large bowl, beat eggs and sugar until blended. Beat in the vanilla, almond extract, coffee mixture and chocolate until fluffy. Combine flour and salt; gradually add to chocolate mixture. Stir in walnuts.
    Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint pieces. Top with remaining batter.
    Bake at 425° for 23-27 minutes or until top is set. Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting. Yield: 3 dozen.


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