Perfectly Peppermint Brownies
Chunky brownies with HERSHEY’S Cocoa and fresh YORK Peppermint Patties!
Ingredients
- 16 or 17 small YORK Peppermint Patties (1-1/2 inch)
- 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 sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon Powdered sugar
- Additional small YORK Peppermint Patties (optional)
Directions
- 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Unwrap and coarsely chop peppermint patties; set aside.
- 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. Stir in peppermint pattie pieces. Spread in prepared pan.
- 3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Sprinkle with powdered sugar; cut into bars. Garnish with peppermint pattie pieces, if desired. Makes about 24 brownies.
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