Brownies with York Peppermint Patties in them.

Pam

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.

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  • 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!!!

Nutrition Facts

653 calories; protein 7.2g 14% DV; carbohydrates 97.7g 32% DV; fat 28.1g 43% DV; cholesterol 77.8mg 26% DV; sodium 536.6mg 22% DV. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
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 sticking 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!!:) Read More
(77)

Most helpful critical review

Rating: 3 stars
01/05/2011
I don't know what went wrong with these. 55 mins was way too long in my oven. I had to take it out after 25 mins. The brownie wasn't moist kind of dry and the peppermint patties didn't melt. It was just a peppermint patty stuck inside a dry brownie. Read More
(11)
99 Ratings
  • 5 star values: 58
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
12/12/2003
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 sticking 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!!:) Read More
(77)
Rating: 5 stars
12/14/2005
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 the 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. Read More
(70)
Rating: 5 stars
09/27/2007
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 (thick 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. Read More
(44)
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Rating: 5 stars
01/11/2010
I love these. Of course they are better from scratch but I ALWAYS have brownie mixes and a bag of yorks (I buy the regular size for cheap after Christmas) on hand. Prepare 2 boxes of mix as directed then follow this recipe from step 3... great for those last-minute occasions when you need something yummy quick. Read More
(23)
Rating: 4 stars
12/17/2003
These had a rich dark appearance great gooey texture and a refreshing mint flavor. Make sure you watch them the last 15 minutes or so of baking - I took mine out about 10 minutes before the recipe said to because they were getting a little crispy around the edges. Very good! Read More
(18)
Rating: 5 stars
03/08/2010
I didn't follow the brownie part of this recipe (I'm lazy...I used a box) but am rating the concept anyway to show how diverse the recipe is; you could use it w/any brownie recipe. What a simple way for a creme de menth type brownie. Be sure to fully cover your patties w/brownie batter and make sure the patties aren't touching the sides of the pan. THANKS for a great recipe Pam (next time I'll use your brownie recipe too)! Read More
(15)
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Rating: 5 stars
03/17/2011
I'm glad I gave this recipe another try. I made it when it first appeared in magazine ads with less-than-desirable results. The edges were burned and the patties oozed and stuck to the sides of the pan. Having said that this time I lined the long side of the pan with parchment paper sprayed the paper with cooking spray and greased the short sides of the pan. Melted butter worked better for me (for the batter) and I used Hershey's Special Dark cocoa powder as this was all I had. It takes a little care to spread the bottom layer of batter on the paper in the pan but is doable and I made sure that the patties were positioned 1/2-inch in from all the sides. I placed a sheet pan on the rack below the brownie pan in the oven; this helps with heat distribution and has prevented burning. The brownies took the full 55 minutes in my oven and they were perfect---no burned edges and the middle was cooked but not dry. The Special Dark cocoa makes these extra-rich. Now that I know that with a few extra steps these are a success for me I'll definitely make them more often---especially for gifts or pot lucks. Read More
(14)
Rating: 4 stars
02/02/2006
Brownie was very good and mildly minty. I tend to like brownies 'fudgy' as opposed to 'cakey'. These were a bit 'cakey' for me so next time a will try 4 eggs to see if that helps. I did spray the pan with nonstick spray to avoid the trouble getting them out of the pan that other reviewers were having. Read More
(14)
Rating: 5 stars
01/19/2008
I have made this recipe for years now. Everyone loves it. I have taken to baking it in 2 half pans one with peppermint patties the other with peanut butter cups. Everyone seems to have their favorite and it works well. Reduce the baking time by 10 minutes at least for peanut butter cups. Read More
(13)
Rating: 3 stars
01/05/2011
I don't know what went wrong with these. 55 mins was way too long in my oven. I had to take it out after 25 mins. The brownie wasn't moist kind of dry and the peppermint patties didn't melt. It was just a peppermint patty stuck inside a dry brownie. Read More
(11)
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