These brownies from Everyday Food magazine use small peppermint patties to give a cool, mint taste. This recipe is quick and easy to make. You can use semisweet or bittersweet chocolate, I actually used a combination of the two (about half and half).
1/2 cup (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties
Preheat oven to 350F
Line an 8-inch square baking pan with foil, leaving overhang on all sides. Butter foil and set aside. You can also use a foil baking pan sprayed with cooking spray.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water, or use a double boiler. Stir occasionally until just melted, about 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth, then whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer (see below). Top with remaining batter and smooth surface.
Bake until a toothpick inserted n the center comes out with moist crumbs attached, about 30-35 minutes (recipe originally said 45-55 minutes, but mine was done sooner).
Cool completely in pan (about 2 hours). Use foil to lift from pan, peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
Peppermint patties in a single layer:
Cool, cut, and serve:
