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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; 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

Printed from tasteofhome.com Sep 7, 2008

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Peppermint Brownies cont.

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.