Peppermint Patty Brownies

2 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
11/2 cups (3 sticks) unsalted butter, room temperature
3 cups sugar
5 eggs
1 tablespoon vanilla
1 (13-ounce) package York peppermint patties (about two dozen 0.6-ounce mini patties)

Preheat oven to 350 F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Into a large mixing bowl, sift the flour, cocoa powder, baking powder and salt. Set aside.

In a second large bowl, use an electric mixer to beat the butter and sugar until fluffy. One at a time, add the eggs, beating well between each addition. Add the vanilla and mix well. Add dry ingredients and mix well.

Spread about two-thirds of batter into prepared baking dish. Arrange the unwrapped peppermint patties in a single layer over batter. Carefully spread remaining batter over patties. Bake for 35 to 40 minutes, or until edges begin to pull away from sides of pan and a toothpick inserted near center comes out clean. Top will appear uneven.

Cool completely on a wire rack in the pan, then cut into bars. Makes 16 servings.

— Recipe adapted from Taste of Home magazine's "The Taste of Home Baking Book."

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