York brownie recipe
36 servings
Ingredients
| Quantity | 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 |
Directions
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.