Chocolate, Almonds-Mint Brownies

You’ll Need:

8 oz. unsweetened chocolate
2 sticks of unsalted butter
5 large eggs
3-5/4 cup sugar
1 tbsp plus 1 tsp instant espresso powder
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1-2/3 cup sifted flour
2 cups walnuts, broken into large pieces
2 bags peppermint patties

Procedures: Microwave chocolate and butter, stir until smooth and set aside.
Beat eggs, sugar, espresso powder, vanilla, almond extract, and salt in a large bowl of an electric mixer at high speed for 10 minutes. While the egg mix is beating, line a 13×9” pan with foil and brush with butter or spray with Pam. Unwrap mints (put about 15 aside, you won’t need them all).
When the egg mix has hit 10 minutes, reduce speed to low, and add the chocolate mixture (which may still be warm). Beat just until mixed. Add flour, and beat on low speed just until mixed. Remove bowl from mixer, stir in nuts. Pour half of the mixture into the pan.
Place 1 layer of mints, touching each other and the edges of the pan, all over the batter. Pour the remaining chocolate mixture over, the smooth top. Bake at 425°F until brownies have a firm crust, but the center is wet when tested with a toothpick, about 30 minutes. You may have some burned edges, which you can cut off later. Cool on the wire rack.
Remove pan and foil lining, and refrigerate for several hours or overnight before cutting into bars. Pack in an airtight box. They freeze perfectly