York brownie recipe

Yield: 36 servings

Measure Ingredient
1½ cup BUTTER OR MARGARINE, MELTED
3 cups SUGAR
1 tablespoon VANILLA EXTRACT
5 eaches EGGS
2 cups ALL-PURPOSE FLOUR
1 cup COCOA POWDER
1 teaspoon BAKING POWDER
1 teaspoon SALT
24 eaches YORK PEPERMINT PATTIES

HEAT OVEN TO 350F (325F FOR GLASS PAN). GREASE 13X9X2-INCH BAKING PAN. IN LARGE BOWL WITH SPOON OR WIRE WHISK, STIR TOGETHER BUTTER, SUGAR AND VANILLA. ALL EGGS; STIR UNTIL WELL BLENDED. RESERVE 2 CUPS OF BATTER; SET ASIDE. SPREAD REMAINING BATTER IN PREPARED PAN.

ARRANGE PEPPERMINT PATTIES IN SINGLE LAYER OVER BATTER, ABOUT ½ INCH APART. SPREAD RESERVER 2 CUPS OF BATTER OVER PATTIES. BAKE 50 TO 55 MINUTES UNTIL BROWNIES BEGIN TO PULL AWAY FROM SIDES OF PAN.

COOL COMPLETELY IN PAN OR WIRE RACK; CUT INTO SQUARES. ABOUT 36 BROWNIES.

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