• Preheat oven to 350°F. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool.

  • Meanwhile, line a 9x9x2-inch or 8x8x2-inch baking pan with foil, extending the foil over edges of pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.

  • In a small bowl stir together flour and baking soda. Stir flour mixture into chocolate mixture just until combined. Spread half of the batter in the prepared baking pan; top with mint patties to within 1/2 inch of the edges. Carefully spread the remaining batter over patties.

  • Bake for 25 minutes for a 9-inch pan or 30 minutes for an 8-inch pan. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan.

  • If desired, in a small saucepan cook and stir semisweet chocolate over low heat until melted. Drizzle over cooled brownies. Let stand until chocolate is set. Cut into brownies.

Nutrition Facts

205 calories; 10 g total fat; 39 mg cholesterol; 86 mg sodium. 29 g carbohydrates; 2 g protein;