Chocolate Mint Brownies Recipe
- 1/2 pound (2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, finely chopped
- 3/4 cup granulated sugar
- 34 cup firmly packed light brown sugar
- 4 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/3 cups cake flour
- 1/4 cup natural cocoa powder
- 35 small chocolate-covered peppermint patties candies (about 1 pound)
- 1 cup mini chocolate chips or regular chocolate chips
- Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish and line it with foil.
- Grease the foil.
- In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted.
- Remove from the heat and whisk in the sugars.
- Whisk in the eggs slowly, beating well.
- Whisk in the vanilla and salt.
- Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
- Pour about 1/2 of the brownie batter into the prepared dish, spreading it into an even layer.
- Place the peppermint patties over the top in a single, even layer.
- Top with the remaining brownie batter and spread into an even layer.
- Bake until a toothpick inserted into the center comes out almost completely clean, about 30 minutes.
- During the last 3 minutes of baking, sprinkle the chocolate chips over the top in an even layer; return to the oven to let the chips melt enough to stick to the surface.
- Let cool completely in the dish, then remove from the dish using the foil to lift them out.
- Cool in the refrigerator until firm.
- Cut into gooey squares.
butter, bittersweet chocolate, sugar, brown sugar, eggs, vanilla, kosher salt, cake flour, natural cocoa, chocolatecovered peppermint patties candies, chocolate chips
Taken from www.chowhound.com/recipes/chocolate-mint-brownies-31365 (may not work)