Excerpted from "CHEF JAMIE'S MODERN COMFORTS" Cookbook available now!

These brownies are rich and chocolaty, and minty too! Instead of using "fake" flavored mint extract, the trick is to use store-bought peppermint patty candies, large or small, for that great fresh mint flavor and a little extra chocolate!

• 8 ounces unsweetened chocolate
• 5 eggs
• 2 teaspoons vanilla
• 1 2/3 cups all-purpose flour
• 30 ounces peppermint patties
• 1 stick unsalted butter
• 3 1/2 cups granulated sugar
• pinch of salt
• 2 cups chopped walnuts

Preheat the oven to 425°F. Line a 9x13x2-inch glass, baking dish with aluminum foil. Spray the foil with non-stick cooking spray. In a double boiler, melt together the unsweetened chocolate and butter until smooth. Remove from the heat and let cool slightly.

In a large mixing bowl, using an electric mixer, beat together the eggs, sugar, vanilla and salt. Beat for 8 to 10 minutes on high speed. Turn the mixer to low speed and add the melted chocolate mixture. Beat until just combined, then add the flour. Beat on low speed until just blended. Stir in the walnuts by hand.

To assemble the brownies, pour half of the batter into the prepared pan and smooth the top. Place the peppermint patties on top of the chocolate layer, placing them very close together and cutting the mints to fill any spaces. Pour the remaining batter into the pan. Bake for 35 minutes. Remove the brownies from the pan and cool completely before cutting.

Makes 15 Brownies

Per Brownie:

• Standard Recipe
  • Calories: 767
  • Fat: 35g
  • Protein:10g
  • Carbohydrates: 05g
  • Chol: 87mg
    
    
• Reduced Fat Recipe
  
  • Calories: 442
  • Fat: 11g
  • Protein:2g
  • Carbohydrates: 79g
  • Chol: 39mg

CHEF JAMIE'S LOW-FAT TIP

Did you know that peppermint patties have the least amount of fat of any chocolate candy' Isn't that fabulous' To significantly lower the fat in these brownies, use only half of the peppermint patties, and remove the walnuts all together. Use reduced-fat butter (50% less fat) or non-diet tub margarine and 2 whole eggs plus 1/2 cup of liquid egg substitute in place of the 5 eggs.