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Peppermint Brownies

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

36 ServingsPrep: 15 min. Bake: 25 min. + chilling

Ingredients

1 tablespoon plus 1 cup butter, divided
8 ounces 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. 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

2 of 2

Peppermint Brownies (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 287 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 103 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.