| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Home3 | 1 | servings | |
INGREDIENTS
| 8 | oz | Unsweetened chocolate |
| 8 | oz | Unsalted butter |
| 5 | Eggs | |
| 3 3/4 | c | Sugar |
| 4 | ts | Instant espresso powder |
| 2 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 2/3 | c | All purpose flour |
| 2 | c | Chopped walnuts |
| 30 | oz | Peppermint patties |
INSTRUCTIONS
Directions: In a double boiler, melt together the unsweetened chocolate and butter until smooth. In a large bowl, using a hand mixer, beat together the eggs, sugar, espresso powder, vanilla and salt. Beat for 8-10 minutes on high speed. Turn the mixer to low speed and add the chocolate mixture. Beat until just combined, then add the flour. Beat on low speed only until mixed through. Stir in the walnuts by hand. To assemble, line a 9x13x2 pan with aluminum foil. Spray the foil with non-stick spray. Pour half of the batter into the pan and smooth the top. Take the peppermint patties and place them on top of the chocolate layer. Place them very close together and cut the mints to fill any spaces. Pour the remaining batter into the pan and bake at 425 degrees for 35 minutes. Let cool in the refrigerator overnight before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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