Lighting designer Jim Ingalls, Set Designer Santo Loquasto and Director Andrei Belgrader joined the cast and crew for this end of the week tradition.
All were pleased with the results. Actress Katherine Borowitz decided this was her favorite dessert so far. (In fact, this recipe has made me add a new category to this blog — Decadent!)
Brownies Stuffed with Peppermint Patties
1 Tablespoon plus one cup of butter (divided)
8 squares (1 once each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 Tablespoon boiling water
3 3/4 cups of sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate covered peppermint patties or one bag of the miniatures. Flatten the patties a little bit with your fingers.
1. Preheat oven to 425 degrees F. Line a 13x9x2 inch baking pan with foil. Melt 1 tablespoon of butter, brush over foil, set aside. In a microwave, melt chocolate and remaining butter. Cool slightly. Dissolve coffee granules in boiling water.
2. In mixing bowl beat the eggs, sugar, coffee mixture, vanilla, salt and almond extract on high for 3-4 minutes or until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.
3. Pour half of the batter into prepared pan. Top with a layer of Peppermint patties, filling the gaps with broken pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set (watch them closely, they tend to burn around the edges). Cool on wire rack. Using foil, lift the brownies out of the pan and refrigerate for 6 hours or overnight. Cut into small pieces. They are filling.
Yield- 3 dozen