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Chunky brownies with HERSHEY’S Cocoa and fresh YORK Peppermint Patties!
16 or 17 small (1-1/2 inch) YORK Peppermint Patties
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine
1/2 cup boiling water
2 cups sugar
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon Powdered sugar
Additional small YORK Peppermint Patties
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.
While these brownies were moist and flavorful (even though I used a regular mint creme candy and not peppermint patties), they were so hard to get out of the pan. They were falling part and almost too moist, yet they were baked all the way. I sprayed the pan before baking, but I think it needs to be floured as well. I would up scraping the pan and most or the brownies were a mess (looked NOTHING like the pic). I am not sure if it's the recipe of the mints I used. Very strange. Based on my experience, I would not make them again. I have other recipes I would rather try.
Good as is but I wonder how much peppermint extract could be used in place of Peppermint Patties.
Very good with a good "kick" of peppermint flavor! I used the York Mini Peppermint Patties (8oz)
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