Mint-Chocolate Brownies (2)

Years ago, the cyclist was told (by a wise, wise man) that you should always have a little something sweet after dinner. Just to let your tummy know that the meal is over. For this reason, I always have Junior mints or York Peppermint Patties in my freezer. They are the perfect little after dinner treat. I love the chocolate mint combination.

I found this recipe in an Everyday Food magazine and just got around to making them (the second treat served at this year's progressive dinner.)

Delicious, moist, fudgy, minty, perfect.

Mint-Chocolate Brownies
from Everyday Food

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon 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 (use York's, not those sad imitations they sell at Costco)


Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; 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, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).