I made these Mint-Chocolate Brownies last night. Most of the ingredients I had already except the chocolate. Yes, I even had the peppermint patties. Anyway, the recipe is very easy. The trick is to wait an obscene amount of time for the brownies to cool. The first time I did not do this and the peppermint patties ooze all over the place. Last night, I cooled for maybe an hour and the middles were still warm, but I had to go to bed. Also, it calls for 25 mini peppermint patties. I've never made this with more than 18-20 and even with 20, I had to squeeze them in there. They came out pretty moist and delicious if I do say so myself.
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
1. 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.
2. 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.
3. 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).
4. 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.
5. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).