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Mint Chocolate Brownies




Source of Recipe


Everyday Food--Dec. 2006


Recipe Introduction


These are dense and fudgy with a solid but creamy peppermint filling. Yum! The peppermint patties melted in the middle but returned back to solid when cooled. I could see using other candy fillings in these to vary them. 3/4 teaspoon salt sounded like a lot but they aren't salty. I used a 9-inch pan and that worked fine. Just be sure to check them early...I pulled them out at 35 minutes and they were completely done (instead of 45-55 min)! They're not dry though, but I should have checked them even earlier. And I'm not sure I'd do the whole "line the pan w/foil" bit next time.


List of Ingredients




8 tablespoons (1 stick) unsalted butter, plus more for pan (I just greased it w/the butter wrapper then sprayed lightly w/cooking spray)
8 ounces semisweet or bittersweet chocolate, chopped (I used an 8 oz. Nestle Choclatier dark chocolate bar)
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled not scooped and leveled)
1/4 cup unsweetened cocoa powder (just used Hershey's)
25 small (1 1/2 inch) peppermint patties (12 oz. bag)

Recipe



1. Preheat oven to 350°. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

3. Remove from heat. Whisk in sugar and salt until smooth (I let it cool a bit at this point so the eggs wouldn't cook when added); whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

4. Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached (check earlier than this! mine were done at 35 minutes using a 9 inch pan!), 45 to 55 minutes.

5. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
Makes 16; Prep time: 10 minutes; Total time: 3 hours (this counts cooling time)