Categories: Brownies, Dessert

Ingredients

• 1 cup unsalted butter (2 sticks)
• 6 ounces bittersweet chocolate , chopped (at least 60 percent cocoa content)
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 4 (1 7/8 ounce) packages junior mints candies (or other chocolate-covered mint candies)

Directions

1. Preheat oven to 350°.

2. Line a 13 × 9 inch pan with foil; grease it with butter or cooking spray.

3. In a saucepan, melt the butter and chocolate over med-low heat just until melted (make sure not to let the chocolate boil or burn).

4. Remove from heat and let cool for about 10 minutes.

5. Add in the sugar, eggs, flour, salt, and vanilla all at once.

6. Stir until completely combined.

7. Pour into prepared pan.

8. Arrange the Junior Mints in even rows over the top (8 across and 10 down).

9. Bake for about 25 minutes, until the brownies pull away from the sides of the pan.

10. Let cool completely in the pan.

11. Freeze, uncovered, for at least 1 hour, or until firm enough to cut easily.

12. Lift the brownies out of the pan using the edges of the foil as handles.

13. Cut into small squares and place on a serving plate in 1 layer (they are so soft that they will stick together if stacked).

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