Fresh salsa created by Dan Seidman of The Chef Dan with grilled corn, black beans, jalapenos, cilantro, and lime juice is served with grilled avocados on a warm corn tortilla.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 24 brownies |
Ingredients
- 1 ½ 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mix margarine, sugar, and vanilla in a large bowl. Beat in eggs until well-blended. Stir in flour, cocoa, baking powder, and salt; blend well. Set aside 2 cups batter.
- Spread remaining batter in the prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart. Spread reserved 2 cups batter over patties.
- Bake until brownies begin to pull away from the sides of the pan, 50 to 55 minutes. Cool completely in the pan on a wire rack, then cut into 24 brownies.
Nutrition Facts
| Calories | 653 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 537 mg |
| Sugars | 51 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Used 4 eggs rather than 5 and butter vs. margarine. The batter is VERY THICK, so was concerned that would be an issue….but turned out amazing. Have a glass of cold milk ready to wash these down and enjoy.
I skipped the patties and added chocolate chips instead.
Not bad with some tweaks. I tried the recipe twice–the first time with 5 eggs and the 2nd time with 4; 4 eggs work just fine. I melted the butter (since that’s what my other brownie recipes call for), and I cut the amount of sugar in half (the brownies still had the right amount of sweetness). They were a little too cake-like for my taste, but I like the concept, so I’ll try it again with other brownie recipes.
People love these….especially men. Make sure you have a thick enough layer of the patties or they taste like regular brownies. I use extra and overlap the patties. Frosting is a must for me for all brownies. Awesome recipe!
I used the Best Brownie recipe in a 9×9 pan, 26 minutes baking time was perfect. I did not like the texture of the peppermint patties when it cooled as they became chewy. I topped with a ganache. The flavour was good but the texture was a deal breaker.
These were a total disaster for me, even though I had high hopes for this recipe. And yes, I did follow the instructions exactly. Ended up with a hard and sticky mess on the bottom and an overly crusty top that crumbled everywhere. This was the 3rd of 3 different peppermint brownie recipes I’ve tried over the past month, and this one did not make the grade. Perhaps a much shorter cooking time would have been better? But as written, this recipe sure didn’t work for me, and both of the other brownie recipes were so good that I don’t think I need to try this one again.
Easy and delicious!
These are a holiday staple in my backing!! Love them.
These really cake like. I’m not a fan of cake like brownies.
Very nice! We used the “Perfect Brownie Pan” and the Mini York Peppermint Patties worked perfectly in the center of each brownie.
Hmmmmm? Anyone know what I did wrong? I baked them for a total of about 50 minutes and there was no evidence of peppermint patties! They melted away…. nothing like the photo. I used Yorks. What gives? Flavor was realllly good.
I made the brownies as individual cupcakes. Wonderful
The taste was nice. Parchment paper made then a snap to remove and cut. I put more batter on the top than bottom as suggested but some of the patties seemed to melt right to the bottom and solidify. Also, reviewers cautioned not to overbake and I trusted that. My brownie “fell” shortly after coming out of the oven.
My husband found this same recipe on a candle lid he bought at the Hershey gift shop in Hershey, PA. “Look darling, I bought you a candle… and it has a recipe you can use on the top.” They are ridiculously good.
I will second the suggestion to use York brand. I tried the other types and all I ended up with was minty sauce under a pan of brownies. Messy and sticky, but tasty.
These brownies are absolutely amazing. I can’t wait to make them with different candy bars, and even without any candy bars in the middle. The brownie itself is perfection, and it is almost impossible to find a recipe for a perfect cake like brownie. Fabulous!
These were really good!!! Chocolate and peppermint…so good! I definatley recommend the cooking method here (layer of brownie mix on the bottom, then layer of Patties, then top layer of brownie mix) because one time, I tried just chopping up the patties and mixing them all in the batter, but that was a disaster because the patty peices that were on the bottom stuck to the pyrex baking dish. It was IMPOSSIBLE to slice the brownies and get them out in one peice. I ended up with a huge glop of cooked brownines. Definatley much better to have the barrier of brownie batter between the baking dish, and the peppermint patties. Also, I will try adding some Peppermint Extract next time, for more peppermint taste!
I ended up making Reese’s Pieces Peanut Butter Cup Brownies. I placed nine snack size Reese`s Pieces half an inch in from the all four sides of the pan as suggested. These were snack size, not the mini size chocolates. I will add a few mini`s next time here and there I think. I just like more of a good thing, but they were delicious as made! OH MY GOODNESS they were a hit. I followed a tip, and used butter, as I have very soft healthy spreadable margarine. This type of margarine gets very watery when melted. **Hard squares of margarine like Imperial, are much better for baking purposes. I used all 5 eggs, and used the measurements given for each ingredient. I also carefully spread less then half the batter in the bottom of the pan to make sure there was enough batter left over to cover the larger Peanut Butter Cups. I found that saving more batter for the top worked well. I checked them at 50 minutes and they were a little under done. It was hard to judge with the chocolate`s melted inside, I tested in several spots. I followed the directions, and baked them for the full 55 minutes. I had perfect results. I set my oven to the stated temperature, mine is a convection oven, this automatically changes the temperature to convection. OUR FAVOURITE results, they were fudgy, chewy, inside with a thin, crispy top. Perfect!**We made mint brownies too with 35 mini mints, topped with fudge icing from the back of the Hershey Chocolate Chip bag. **Make these !! So delicious! OUR new fav!
LOVE is the word for these! Sooo good everyone loved these. Made me famous lol thanks
I’m glad I gave this recipe another try. I made it when it first appeared in magazine ads, with less-than-desirable results. The edges were burned, and the patties oozed and stuck to the sides of the pan. Having said that, this time I lined the long side of the pan with parchment paper, sprayed the paper with cooking spray, and greased the short sides of the pan. Melted butter worked better for me (for the batter), and I used Hershey’s Special Dark cocoa powder, as this was all I had. It takes a little care to spread the bottom layer of batter on the paper in the pan but is doable, and I made sure that the patties were positioned 1/2-inch in from all the sides. I placed a sheet pan on the rack below the brownie pan in the oven; this helps with heat distribution and has prevented burning. The brownies took the full 55 minutes in my oven, and they were perfect—no burned edges, and the middle was cooked but not dry. The Special Dark cocoa makes these extra-rich. Now that I know that, with a few extra steps, these are a success for me, I’ll definitely make them more often—especially for gifts or pot lucks.
so naughty but soooooo good