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Substances
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2 sticks unsalted butter, cut back into minute items, plus extra for greasing
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1 pound bittersweet chocolate, chopped
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2 teaspoons pure peppermint extract
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4 substantial eggs
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1 3/4 cups packed gentle brown sugar
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3/4 cup all-goal flour
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1 teaspoon lovely sea salt
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4 sweet canes, crushed (1/3 cup)
Instructions
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Preheat the oven to 350°. Butter a 9-by-13-budge baking pan and line with parchment paper; allow 2 inches of overhang on the prolonged aspects.
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In a heatproof bowl, mix two-thirds of the chopped chocolate with the 2 sticks of butter. Put the bowl over a pot of simmering water and hurry except melted. Scrape the chocolate into one more bowl and let wintry comparatively. Add the final chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; scheme shut a long way from the warmth and let wintry comparatively.
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In a medium bowl, go the eggs with the brown sugar except blended. Lumber in the chocolate-butter combination except glossy and thick. Sprinkle the flour and salt into the bowl and hurry except correct incorporated. Unfold the brownie batter in the ready baking pan. Dollop the peppermint chocolate onto the brownie batter and swirl in with a desk knife.
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Bake the brownies in the heart of the oven for quarter-hour. Sprinkle the crushed sweet canes on high and bake for 10 to fifteen minutes longer, except the perimeters are field and a toothpick inserted in the heart comes out with a few moist crumbs. Let the brownies wintry in the pan for a minimal of 2 hours. Lower into squares and back.
Originally regarded: December 2015
