Title: York Brownie Recipe
Categories: Brownies
Yield: 36 Servings
| 1 1/2 | c | BUTTER OR MARGARINE, MELTED |
| 3 | c | SUGAR |
| 1 | tb | VANILLA EXTRACT |
| 5 | | EGGS |
| 2 | c | ALL-PURPOSE FLOUR |
| 1 | c | COCOA POWDER |
| 1 | ts | BAKING POWDER |
| 1 | ts | SALT |
| 24 | | YORK PEPERMINT PATTIES |
HEAT OVEN TO 350F (325F FOR GLASS PAN). GREASE 13X9X2-INCH BAKING PAN. IN
LARGE BOWL WITH SPOON OR WIRE WHISK, STIR TOGETHER BUTTER, SUGAR AND
VANILLA. ALL EGGS; STIR UNTIL WELL BLENDED. RESERVE 2 CUPS OF BATTER; SET
ASIDE. SPREAD REMAINING BATTER IN PREPARED PAN. ARRANGE PEPPERMINT PATTIES
IN SINGLE LAYER OVER BATTER, ABOUT 1/2 INCH APART. SPREAD RESERVER 2 CUPS
OF BATTER OVER PATTIES. BAKE 50 TO 55 MINUTES UNTIL BROWNIES BEGIN TO PULL
AWAY FROM SIDES OF PAN. COOL COMPLETELY IN PAN OR WIRE RACK; CUT INTO
SQUARES. ABOUT 36 BROWNIES.