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Peppermint Pattie Layered Fudge Brownies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium105 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium105 mg4% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 3/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine , melted and divided
  • 1/2 cup boiling water
  • 2 cups granulated sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/3 cups YORK Minis peppermint Patties (8-oz. pkg.)
  • 1 teaspoon Powdered sugar

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely.
  • 3. Spread half of batter in prepared pan. Sprinkle peppermint patties over batter. Top with remaining batter, spreading to cover candies.
  • 4. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. (Brownies will be fudgey.) Sprinkle with powdered sugar; cut into bars. Makes about 24 brownies.