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Peppermint Patty Brownies
SUBMITTED BY:
Pam
PHOTO BY:
Mike
"Brownies with York Peppermint Patties in them."
RECIPE RATING:
Read Reviews
(31)
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Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups margarine
3 cups white sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
24 small peppermint patties
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DIRECTIONS
Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
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!!!
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REVIEWS
Reviewed on Dec. 12, 2003 by
Artrox
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Artrox
Dec. 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!! :)
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8 users found this review helpful
These brownies rock!! I've had this recipe for a long time, and the original recipe actually...
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Reviewed on Dec. 17, 2003 by LORI LEACH
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LORI LEACH
Dec. 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!
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6 users found this review helpful
These had a rich dark appearance, great gooey texture, and a refreshing mint flavor. Make...
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Reviewed on Dec. 13, 2005 by mom robin
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mom robin
Dec. 13, 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.
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4 users found this review helpful
Everyone has raved about these brownies each time I've made them. A few suggestions that have...
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Reviewed on Sep. 27, 2007 by
BURTRAM
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BURTRAM
Sep. 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.
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3 users found this review helpful
I have made these for years -- always my husband's request for Father's Day and birthdays. I...
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Reviewed on Jun. 12, 2006 by
kerriheffel
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kerriheffel
Jun. 12, 2006
What a great brownie! I baked them for just about 50 minutes and they stayed super moist. They were a great hit at the office, I will make these again!
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2 users found this review helpful
What a great brownie! I baked them for just about 50 minutes and they stayed super moist. They...
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Reviewed on Feb. 2, 2006 by aziffle
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aziffle
Feb. 2, 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.
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2 users found this review helpful
Brownie was very good and mildly minty. I tend to like brownies 'fudgy' as opposed to...
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Reviewed on Dec. 30, 2004 by BEATLEFAN1964
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BEATLEFAN1964
Dec. 30, 2004
After reading the list of sinful ingredients, I knew I had to make them...and I wasn't disappointed! These brownies are rich, moist and yummy. It's best to use real butter, which adds to the richness. I've probably made these brownies 30 times over the years and they're always a hit!
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2 users found this review helpful
After reading the list of sinful ingredients, I knew I had to make them...and I wasn't...
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Reviewed on Dec. 17, 2003 by MOJO2GO
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MOJO2GO
Dec. 17, 2003
This recipe is the best "specialty" brownie I've ever tasted. I was originally put off by the number of eggs (5), but then a friend made it anyway, and I was hooked!! - Chewy, fudgy, minty smooth...wonderful!
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2 users found this review helpful
This recipe is the best "specialty" brownie I've ever tasted. I was originally put off by the...
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Reviewed on Dec. 17, 2003 by Julie
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Julie
Dec. 17, 2003
These brownies go SO QUICKLY whenever I make them! Whenever our company has a pitch-in, they tell me I'm not allowed in the building without a pan of these brownies. Thanks for the recipe!
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2 users found this review helpful
These brownies go SO QUICKLY whenever I make them! Whenever our company has a pitch-in, they...
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Reviewed on Dec. 17, 2003 by
Theresa
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Theresa
Dec. 17, 2003
Wow, these rule!
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2 users found this review helpful
Wow, these rule!
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