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Peppermint Brownies

  • 1 c. unsalted butter
  • 5 oz. unsweetened chocolate squares (coarsely chopped)
  • 2oz. semi sweet chocolate squares (coarsely chopped)
  • 4 eggs
  • 2 c. sugar
  • 1/2 t. salt
  • 2 t. vanilla
  • 1 1/4 c. flour
  • 3 packages of Andes Peppermint mints (about 80 mints)

Preheat the oven to 350 degrees. Unwrap the mints and place aside.
Place foil in a 9x13 inch pan and spray with baking spray.
Place butter in a medium microwavable bowl and microwave until melted.
With a large whisk, slowly whisk chocolate into melted butter until fully melted. (If necessary, place bowl back in microwave for 30 seconds)
In a large bowl, whisk together eggs, and sugar. Add the chocolate mixture, salt and vanilla and whisk until blended. Finally, add the flour in two additions, whisking until fully incorporated.
Pour half the batter in the prepared pan and spread in an even layer. Lay mints on top side by side until a full layer of mints is formed and then pour remaining batter on top and spread evenly.
Bake 30-38 minutes or until the center is firm.
Remove to a cooling rack and wait for at least 30 minutes before cutting into them. I then use the foil to carefully lift the whole thing out of the pan and lay on a cutting board. I cut the edges off so every piece shows the peppermint from all sides. Makes about 16 large brownies.

Source recipes -Here-

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