1 1/2 sticks (6 ozs.) unsalted butter
1 lb. bittersweet chocolate, coarsely chopped and divided
1 tablespoon plus 1 teaspoon pure peppermint extract (don't add more because the extract is very strong)
5 large eggs
1 1/2 cups (6 ozs.) all-purpose flour
1 cup (7 ozs.) sugar
3/4 cup (1 1/2 ozs.) unsweetened cocoa, plus extra for the pan
1 teaspoon salt
Four 1 1/2 oz. Peppermint Patties, coarsely chopped

In a small pan, melt together over very low heat the butter and half of the chopped chocolate. Stir occasionally. When the butter and chocolate are completely melted and smooth, remove from heat and set aside to cool.

Set oven rack to upper middle level. Preheat the oven to 350° and lightly grease a 9" by 13" baking pan. Lightly dust this with the extra cocoa and set aside.

Add peppermint extract to chocolate mixture. Beat in eggs, one at a time, until smooth.

In a separate bowl, stir together the flour, sugar, cocoa, and salt. Beat into chocolate mixture until just combined. Scrape down sides of bowl and beat again.

Fold remaining chopped chocolate and Peppermint Patties into the batter and pour into prepared pan. Bake brownies on upper middle rack at 350°F for about 25 minutes. Cool on a wire rack, cut, and serve.

Storage

These brownies are so moist that they keep in an airtight container for up to 5 days. You can also freeze them after baking and letting them cool -- just allow them to thaw at room temperature for a couple of hours before serving.