Ingredients for 36 servings
– one tablespoon plus one cup butter, divided; eight ounces unsweetened chocolate, chopped; four teaspoons instant coffee granules; 1 tablespoon boiling water; five eggs; three and 3/4 cups Imperial Sugar/Dixie Crystals Granulated Sugar; two teaspoons vanilla extract; 1/2 teaspoon almond extract; one and 2/3 cups all-purpose flour; 1/2 teaspoon salt; two cups coarsely chopped walnuts; 44 chocolate-covered peppermint patties
Directions: Line the baking pan (13 inches by 9 inches) with foil. Melt a tablespoon of the butter and brush it over the soil, then set it to the side. Melt the chocolate and what’s left of the butter in the kitchen’s microwave. Stir the melted content until it is smooth and let it cool slightly. Next, dissolve the coffee granules in boiling water.
Now, beat the eggs and sugar until they blend in a large bowl. Next beat in the vanilla, almond extract, coffee mixture and chocolate until a fluffy consistency is achieved. Gradually add a combination of flour and salt to the chocolate mixture. Then stir the walnuts.
Take the prepared pan, and pour half the batter into it. Top that with a layer of peppermint patties, using pieces of the candies to fill in the gaps. Top the patties with what’s left of the batter.
Bake the concoction at 425 degrees for 23-27 minutes or until the top is set. Let it cool, and then use foil to remove the brownies from the pan. Let them chill for six hours or overnight before you cut them.