Palm Beach Brownies
1 tablespoon butter
8 ounces unsweetened chocolate
8 ounces butter, unsalted (2 sticks)
3 3/4 cup sugar
5 large eggs
1 tablespoon + 1 teaspoon instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 2/3 cups all purpose flour, sifted
1 cup chopped nuts (optional)
40 york peppermint patties. (2 11 ounce bags will do, with one or two left over)
Preheat oven to 400
Line 13x9 pan with foil, melt 1 tablespoon of butter in the pan and brush it all over with a pastry brush.
Melt chocolate and butter in a small sauce pan over very low heat or a double boiler. When melted, set aside
In the bowl of a mixer, beat sugar, eggs, espresso powder, vanilla and almond extracts, and salt. Mix for about 30 seconds on low, then turn the speed up to high and beat for 10 minutes.(yes, not a typo TEN minutes) This gives the chocolate mixture time to cool, and it makes the brownies so good.
Turn the mixer speed back to low, add the chocolate mixture, it is okay if it is still a little warm, but you don't want it warm enough to cook the eggs.
Then add the flour, beat just to mix in. Stir in nuts if you are using them.
Spoon about 1/2 the mixture into the prepared pan. Spread the york peppermint patties over the chocolate batter. Put them as close together as you can. DO NOT CUT THE PATTIES. they will turn into a gooey mess.
Pour the rest of the batter patties. Be careful with this.Smooth the top.
Bake for 35 to 37 minutes. Do not overbake !
Remove from oven, and let cool in the pan.
Once cool, invert. Remove pan, then carefully peel off the foil.
Refrigerate overnight before cutting. This makes it easier to cut.