Peppermint Patty Brownies72 Reviews
“Brownies with York Peppermint Patties in them.” - by Pam
Original recipe yields 2 dozen
- Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
- Reserve 2 cups of batter, set aside
- Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
- Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!
Amount Per Serving (12 total)
- 653 cal
- 28.1 g
- 97.7 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"These brownies rock!! I've had this recipe for a long time, and the original recipe actually calls for 1 1/2 c. MELTED butter or margarine. I prefer to use butter, so this may help to alleviate the ..." See moresticking on the bottom of the pan. Also, I usually push the peppermint patties into the first layer of mixture, then top with the rest, so they won't poke through in cooking. Other than that, this is a good time, and I hope this helped!! :)"
"Everyone has raved about these brownies each time I've made them. A few suggestions that have worked for me: four eggs work fine. Make them in two square pans instead of a 9x13. Don't bake them th..." See moree whole time - they'll burn. And, most important, use YORK patties -- the cheapo ones I bought at Costco melted into a gooey mess and tasted strange."
"I have made these for years -- always my husband's request for Father's Day and birthdays. I always make them in a metal 9x12 cake pan and I only put enough batter on the bottom to cover the pan (thi..." See moreck, but less than half the batter on the bottom) -- it always seems to require more than half the batter to cover the peppermint patty layer. When in doubt, undercook! You can almost never get an accurate toothpick reading because of the peppermint brownies, so I generally take them out when the edges start to crisp and the middle is set when I give the pan a giggle. I also think it helps not to overbeat the batter. Too much time in the mixer or the oven will make them dry and cakey, at which point they're really not worth eating. But a good, gooey center underneath that crisp, flaky top layer? Absolute heaven."
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