Fudge Peppermint Candy Brownies
|Chocolate wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Finely chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Chocolate covered peppermint patties||10 , chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||3 Ounce (3 squares)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 Large, lightly beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Peppermint extract||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chocolate covered peppermint patties||14 , halved|
Line a 9" square pan with foil, allowing foil to extend over ends of pan; grease foil.
Stir together first 3 ingredients; press into prepared pan.
Bake at 350° for 10 minutes.
Sprinkle chopped peppermint patties over warm crust.
While crust is baking, combine 1/2 cup butter and chocolate squares in a glass bowl.
Microwave at HIGH 1 minute or until butter melts; stir until chocolate melts and mixture is smooth.
Stir in sugar, eggs, vanilla, and peppermint extract.
Add flour and salt; stir well.
Pour over crust.
Bake at 350° for 33 minutes.
Remove from oven, and immediately sprinkle with halved peppermint patties.
Bake 2 1/2 more minutes.
Remove from oven, and let cool 1 minute.
Spread and swirl softened patties over brownies. (Don't wait too long before swirling or candy may be too firm to spread.)
Cool completely in pan on a wire rack.
Lift brownies out of pan; cut into squares.