Peppermint Brownies
By: Taste of Home [source]

1 serving (1 each) equals 287 calories,
12 g fat (5 g saturated fat), 44 mg cholesterol,
103 mg sodium, 43 g carbohydrate,
1 g fiber, 4 g protein.

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.

1 tablespoon plus 1 cup butter, divided
8 ounces unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 tablespoon boiling water
5 eggs
3-3/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon salt
2 cups coarsely chopped walnuts
44 chocolate-covered peppermint patties

1. Line a 13-in. x 9-in. baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool slightly. Dissolve coffee granules in boiling water.

2. In a large bowl, beat eggs and sugar until blended. Beat in the vanilla, almond extract, coffee mixture and chocolate until fluffy. Combine flour and salt; gradually add to chocolate mixture. Stir in walnuts.

3. Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint pieces. Top with remaining batter.

4. Bake at 425° for 23-27 minutes or until top is set. Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.

Makes: 3 Dozen