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| Brownies w. Chocolate Covered Mints |
Ingredients
8 oz. unsweetened chocolate
2 sticks unsalted butter
5 large eggs
3 3/4 cup sugar
1 tablespoon + 1 teaspoon powdered instant espresso coffee [see note]
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 2/3 cup sifted all-purpose flour
2 cups pecans, broken into large pieces
2 bags [14 or 15.4 oz] York® chocolate covered peppermint patties, unwrapped
Method
Preheat oven to 425º
Melt chocolate and butter in top of a large double boiler over hot water on medium
heat, stirring occasionally, set aside. Beat eggs, sugar, espresso powder, vanilla,
almond extract and slat in large bowl of electric mixer at high speed 10 minutes.
Reduce speed to low; add chocolate mixture [which may still be warm]. Beat just
until mixed. Add flour, beat on low speed just until mixed. Remove bowl from
mixer; stir in nuts. Pour half of mixture [about 3 1/2 cups] into an aluminum foil-lined
13 x 9 baking pan brushed with melted butter. Place 1 layer of mints, touching each
other and edges of pan, all over batter. Cut some mints to fill in large spaces around
spaces on edges. [You will not use all of the mints]. Pour remaining mixture over,
smooth the top. Bake until brownies have firm crust, but the center is still wet when
"toothpick tested", about 35 minutes.
Cool on wire rack. Cover with cookie sheet; invert pan and sheet. Remove pan and
foil lining. Cover cake with wax paper and another cookie sheet; invert again,
leaving cake right side up. Refrigerate several hours or overnight before cutting into
bars. Pack in airtight box or wrap individually in wax paper or foil to store. These
freeze perfectly and can be served very cold or at room temperature.
NOTE: Espresso powder, such as the Medaglia D'Oro brand, can be found in
specialty markets and most grocery stores.
8 oz. unsweetened chocolate
2 sticks unsalted butter
5 large eggs
3 3/4 cup sugar
1 tablespoon + 1 teaspoon powdered instant espresso coffee [see note]
2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 2/3 cup sifted all-purpose flour
2 cups pecans, broken into large pieces
2 bags [14 or 15.4 oz] York® chocolate covered peppermint patties, unwrapped
Method
Preheat oven to 425º
Melt chocolate and butter in top of a large double boiler over hot water on medium
heat, stirring occasionally, set aside. Beat eggs, sugar, espresso powder, vanilla,
almond extract and slat in large bowl of electric mixer at high speed 10 minutes.
Reduce speed to low; add chocolate mixture [which may still be warm]. Beat just
until mixed. Add flour, beat on low speed just until mixed. Remove bowl from
mixer; stir in nuts. Pour half of mixture [about 3 1/2 cups] into an aluminum foil-lined
13 x 9 baking pan brushed with melted butter. Place 1 layer of mints, touching each
other and edges of pan, all over batter. Cut some mints to fill in large spaces around
spaces on edges. [You will not use all of the mints]. Pour remaining mixture over,
smooth the top. Bake until brownies have firm crust, but the center is still wet when
"toothpick tested", about 35 minutes.
Cool on wire rack. Cover with cookie sheet; invert pan and sheet. Remove pan and
foil lining. Cover cake with wax paper and another cookie sheet; invert again,
leaving cake right side up. Refrigerate several hours or overnight before cutting into
bars. Pack in airtight box or wrap individually in wax paper or foil to store. These
freeze perfectly and can be served very cold or at room temperature.
NOTE: Espresso powder, such as the Medaglia D'Oro brand, can be found in
specialty markets and most grocery stores.
