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Brownies with Chocolate Covered Mints

8 oz unsweetened chocolate
8 oz unsalted butter
8 oz (2 generous cups) walnuts, broken into large pieces
5 large eggs
2 tsp. pure vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 tablespoon + 1 tsp. powdered instant espresso
3 3/4 cups granulated Sugar
1 2/3 cup flour
2 bags York Peppermint Patties, about three-quarters of them unwrapped

Adjust oven rack to 1/3 from bottom. Preheat oven to 425 F. Line
a 9" x 13" baking dish with foil. Brush foil well with melted

Melt chocolate and butter. In a large bowl beat the eggs, vanilla
and almond flavorings, salt, espresso, and sugar at high speed for
10 minutes. On low speed, add the chocolate and butter until just
mixed, then add the flour and beat only until mixed. Stir the nuts
in by hand.

Pour half the batter into the pan. Place a layer of mints on the
batter, cutting them as required to fill spaces. Pour remaining
batter over mints and smooth the top.

Bake 35 minutes rotating pan halfway through baking time. Cool
almost completely. Use two baking sheets to remove brownies from
baking dish and then to remove foil and return right side up.
Refrigerate at least 4 hours or preferably overnight before cutting.

Cut off the hard/burnt edges. Divide the brownie into 4 pieces.
Divide each quarter in half. Cut each half into 4 narrow bar shaped


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