Triple Layer Mint S’More Brownies

• 8 ounces, weight Semi-Sweet Chocolate Chips
• 4 ounces, weight Butter
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups All-purpose Flour
• 1/4 cups Cocoa
• 1/2 teaspoons Salt
• 1 cup Granulated Sugar
• 1 bag York Peppermint Patties (about 25 Small Candies, Unwrapped)
• 2 cups Mini Marshmallows

1. Preheat the oven to 350F.
2. Melt the chocolate and butter together over very low heat on the stove. Remove and whisk in the eggs and vanilla. Add the flour, cocoa powder, salt and sugar and mix well to combine.
3. Line a 9x13-inch baking pan with tin foil. Butter the foil (really butter it!) and then pour half of the brownie batter in the pan. Arrange peppermint patties over the top and then spread the remaining batter over it, smoothing it out with a palate knife.
4. Bake for 45 minutes and then sprinkle marshmallows over the top. Broil for five more minutes, until the marshmallows are lightly browned and gooey.
5. Let cool for AT LEAST an HOUR before attempting to cut. And when you do cut, spray your knife with cooking spray or else the marshmallows will stick to it. Cutting these is tricky, yes, but the end result is very, very worth it. I used a combination of a knife and a scissors to cut. Don't give up!

chocolate chips, butter, eggs, vanilla, allpurpose, ubc, salt, sugar, marshmallows

Taken from tastykitchen.com/recipes/desserts/triple-layer-mint-se28099more-brownies/ (may not work)