PALM BEACH BROWNIES WITH CHOCOLATE COVERED MINTS

Palm beach brownies with chocolate covered mints image

Number Of Ingredients 11

Ingredients

16 ounces Unsalted butter plus 2 Tbsp more for greasing
8 ounces Unsweetened chocolate
5 Large eggs
3 3/4 cups White sugar
1 tablespoon Powdered instant espresso plus 1 teaspoon
2 teaspoons Vanilla
1/2 teaspoon Almond extract
1/4 teaspoon Kosher salt
1 2/3 cups All purpose flour, sifted
8 ounces walnuts, broken into large pieces
22 ounces York peppermint patties 2 11 ounce bags

Steps:

Put oven rack in center and preheat to 425.
Butter a 9 x 13 cake pan and line it with foil, shiny side down. Butter the foil too. I used nonstick foil, with the nonstick side up and buttered it and it worked fine.
In the microwave, or in the top of a double boiler or bowl set over a pan of simmering water, add the remaining 8 oz of butter and and the chocolate. If using microwave, use the melt chocolate function. On the stove, warm, stirring occasionally, till fully melted, then take it off the heat.
In an electric mixer, with a whip attachment, mix eggs, instant espresso, vanilla and almond extracts and salt on high speed until very thick, 10-12 minutes.
Adjust mixer speed to low and add chocolate mixture. Beat only until mixed, scraping the sides of the bowl to combine.
Add the flour and beat again on low speed only until mixed.
Remove the bowl from the mixer and use a spatula to fold in the walnuts.
Pour half of the batter (about 3 1/2 cups) into the prepared pan and smooth it with a spatula.
Place a layer of mints, touching each other and the edges of the pan, evenly over the batter. Cut mints as necessary to fill in large holes. You may not need all the mints.
Pour the rest of the batter over the mints, and again smooth the top with a spatula.
Transfer pan to oven and bake until the brownies have a firm crust on top but a toothpick in the center still comes out wet and chocolatey, 33-35 minutes. Rotate the pan halfway through the bake time. Remove from oven and set aside to cool to room temp.
Cover the pan with a large baking sheet and invert the pan and sheet. Remove the baking pan and foil lining, then cover the brownies with wax paper and another baking sheet and invert again, so brownies are right side up on a baking sheet. ,
Refrigerate brownies for at least three hours to overnight. DO NOT try to cut them before chilling them!!
When you cut the brownies, use a long heavy knife with a sharp blade (straight or serrated, it doesn't matter)
Cut into 32 brownies. Serve immediately, pack in an airtight box, or wrap individually in cellophane, wax paper or foil. These freeze wonderfully, and can be served very cold or at room temp.