5 tbsp unsalted butter, cut into 5 pieces
3 oz. bittersweet chocolate, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
pinch of salt
1/3 cup all-purpose flour
1 cup (6 oz.) York Peppermint Pattie Bites (or an equal weight of patties), chopped into bits
Centre a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one by one. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the centre comes out almost clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into sixteen 2-inch squares.
Makes 16 brownies.
Source: Baking from my Home to Yours, 2006