Fudge Brownies with Peppermint Patties

Fudge Brownies with Peppermint Patties
from King Arthur Flour

1 cup (2 sticks) unsalted butter
2 1/4 cups (15 3/4 oz) sugar
4 large eggs
1 1/4 cups (3 3/4 oz) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups (6 1/4 oz) King Arthur Unbleached All-Purpose Flour
20 small peppermint patties

Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) In a medium-sized microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour, again stirring until smooth.

6) Spoon half the batter into a lightly greased 9" x 13" pan.  Layer the peppermint patties on top, leaving some space between the peppermint patties and the side of the pan.  Top with other half of the batter.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.