Ingredients
8 ounces semisweet chocolate, broken into pieces
1 stick unsalted butter, cut into pieces, room temperature
1 cup sugar
3/4 teaspoon salt
3 eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
12 small peppermint patties
Preparation
Preheat oven to 350°F. Line a muffin tin with paper liners. In a double boiler (or heatproof bowl on top of a pot of simmering water), melt together butter and chocolate until just melted, stirring occasionally. Sift together flour and cocoa powder in a separate bowl and set aside. Remove bowl from heat and whisk in sugar and salt until mixture is smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth. Spoon about 1 tablespoon of batter into each lined cup, place a peppermint on top of each, and then cover with about 2 additional tablespoons of batter. Bake for about 35 minutes or until a toothpick comes out with only a few moist crumbs attached. Be very careful about overbaking. Allow to cool on a wire rack. Store in airtight containers for up to 3 days.
