Quick and easy brownie that combines two of my favorites - chocolate and peppermint!
- 24 Small York Peppermint Patties (1 1/2 inch)
- 1 1/2 Cups Butter or margarine, melted
- 3 Cups granulated sugar
- 1 TBSP Vanilla
- 5 Large eggs, room temperature
- 2 Cups All-Purpose flour
- 1 Cup Hershey's Cocoa
- 1 tsp baking POWDER
- 1 tsp salt
- 1.) Heat oven 350 degree F (325 degrees F if using dark or coated pan. Remove wrappers from peppermint patties. Grease 13x9 inch baking pan.
- 2.) Stir together butter, sugar and vanilla in a large bowl. Add eggs, beat until well blended.
- 3.) In a medium bowl, stir together flour, cocoa, baking POWDER and salt. Gradually add to butter mixture, blending well.
- 4.) RESERVE 2 CUPS of the batter and set aside. Spread REMAINING batter into prepared pan. Arrange peppermint patties about 1/2 inch APART in a single layer over batter. Spread reserved batter carefully over peppermint patties.
- 5.) Bake 50 - 55 minutes or until brownies begin to pull away from the sides of the pan. DO NOT OVERBAKE!
- 6.) Cool completely in pan on a wire rack before cutting.
