Printable | Taste of Home

Peppermint Brownies

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

Line a 13-in. x 9-in. baking pan with foil. Melt 1 tablespoon butter;

Printed from tasteofhome.com Sep 7, 2008

-----------------------Fold------------------------

Peppermint Brownies cont.

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.