Mint Brownies With Magnum

Ingredients
Unsalted butter for preparing the pan
Chocolate, chopped 4 ounces
Unsalted butter 4 ounces
All-purpose flour 3/4 cup
Salt ¼ tsp
Sugar 1-1/4 cups
Eggs 3
Vanilla essence 3/4 tsp
Peppermint extract 1/2 tsp

Method:
20 to 25 After Eight mints or 8 York Peppermint Patties, unwrapped Preheat the oven to 325 degrees F. With the rack in the center position.
Melt the chocolate and butter in a metal bowl placed over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. 
Stir until the mixture is melted and smooth. 
Remove the bowl from over the water and let the mixture cool slightly. 
Sift the flour and salt into a small bowl. 
Set aside. 
Place the sugar and eggs in a medium bowl. 
With an electric mixer on medium speed, beat the sugar and eggs until light yellow and fluffy, about 2 minutes. 
Reduce the mixer speed to low and add the vanilla and peppermint extracts. 
Add the melted chocolate mixture and mix well. 
Add the flour mixture and mix just until blended. 
Scrape half the batter into the prepared pan. 
Layer the mints evenly over the top surface of the batter. 
Scrape the remaining batter over the mint layer, being careful not to dislodge the mints. 
Use an offset spatula or a butter knife to gently smooth the batter; make sure all the mints are covered.
Bake the brownies for 35 to 40 minutes, or until the top is shiny and a cake tester inserted in the center comes out with a few moist crumbs attached. 
The batter may puff irregularly, which is fine. 
It is better to underbake than to overbake these brownies. 
Transfer the pan to a wire rack and let the brownies cool completely in the pan.
Use the foil to lift the entire cake of brownies from the pan to a work surface. 
Peel away the foil and cut the brownies into 16 equal squares. 
Wrap the brownies individually in plastic wrap and store them at room temperature in an airtight container for up to 2 weeks.

Mint Brownies With Magnum by Zarnak Sidhwa