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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 36 |
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I think these are the best brownies around. They've always been well received by friends and family. My brother-in-law likes them so much that I made him a gift for his birthday, Christmas and other holidays.Tami Somorajski, New Berlin, Wisconsin Ingredients:
1 tablespoon plus 1 cup butter, divided |
8 ounces unsweetened chocolate, chopped |
4 teaspoons instant coffee granules |
1 tablespoon boiling water |
5 eggs |
3-3/4 cups sugar |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1-2/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups coarsely chopped walnuts |
44 chocolate-covered peppermint patties |
Directions:
1. Line a 13-in. x 9-in. baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool slightly. Dissolve coffee granules in boiling water.
2. In a large bowl, beat eggs and sugar until blended. Beat in the vanilla, almond extract, coffee mixture and chocolate until fluffy. Combine flour and salt; gradually add to chocolate mixture. Stir in walnuts.
3. Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint pieces. Top with remaining batter.
4. Bake at 425° for 23-27 minutes or until top is set. Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting. Yield: 3 dozen.
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