19 August 2011

Mint Brownies

Today is my co-worker Mike's last day at the office before he heads back to medical school in Tel Aviv, and I promised him that I'd bring him something special. These brownies - the recipe is adapted from Maida Heatter's classic Brand-New Book of Great Cookies - are for special occasions only: they're incredibly rich, chocolatey and layered with peppermint patties. They're perfect for presents, since they always turn out beautifully and taste out-of-this-world fantastic. Make sure to let them cool completely before slicing, unless you want a mess of crumbs and gooey mint chocolate (I didn't wait quite long enough, as you can tell from the picture - the smell of the warm mint chocolate was amazing, and my self control isn't quite up to par).

  If you don't like peppermint patties or are simply feeling a bit more creative, these can be made with
  any type of chocolatey candy you'd like. I've tried milky ways (slice vertically) and mounds, and
  both have turned out great - the caramel and coconut complement the chocolate just as deliciously
  as the mint.

6 oz unsweetened chocolate
1 stick + 3 tbsp butter
5 eggs
2 tsp vanilla
1 tbsp instant espresso
2 cups sugar
1 1/3 cups flour
about 15 small peppermint patties

Preheat oven to 425 degrees
Line a 9x13 inch baking pan with aluminum foil and grease
Melt butter and chocolate in microwave until smooth
While heating, combine eggs, vanilla, espresso and sugar and whisk until light and airy
(about 4-5 minutes)
Add butter/chocolate mixture and stir until combined
Gradually stir in flour
Pour half the batter into the pan
Top with peppermint patties (I like to leave a little space between them)
Pour remaining batter on top of candy
Bake 20-25 minutes (edges with be set, but a toothpick inserted into the center WILL NOT
come out clean)
Remove from oven and allow to cool completely (about 30 - 40 minutes) before slicing

16 brownies

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