Chocolate Mint Brownies

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David Lebovitz


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8 ounces (225g) unsweetened chocolate

8 ounces (225g) unsalted butter

5 large eggs, at room temperature

2 teaspoons vanilla extract

1/4 teaspoon salt

1 tablespoon instant coffee or espresso

3 1/2 cups (700g) sugar

1 2/3 cup (170g) sifted flour

about 2 pounds (1kg) chocolate-covered thin mints (peppermint patties)

Optional: 1 1/2 cup (150g) walnuts, pecans, or almonds, toasted and coarsely chopped

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