york brownies

about a year ago, kate and folks were chatting about these brownies.

the word spread about their divinity, even up here in see-att.

how could anything be that good?

how dare i doubt...

this summer at janer's shower, em made them. i witnessed their goodness.

she slightly undercooked them, making them hard to cut and messy, but so up my alley!

ya, i was the one scraping the pan during clean-up time.

tonight i took dinner to a girl and found it an excuse to make these babies.

they are light and flaky on the outside and dense and chewy inside.

definitely rich, but that didn't stop me from eating far too many...

don't mind that there are 3, yes 3 cubes o' buttah! ya baby!

York Peppermint Brownies

1 pkg (about 24 small york patties)

1 ½ cups butter, melted

3 cups sugar

1 TBLS vanilla

5 eggs

2 cups flour

1 cup cocoa

1 tsp baking powder

1 tsp salt

Preheat oven to 350 degrees. Grease a 9x13 baking pan.

In a large bowl, mix together melted butter, sugar and vanilla. Add eggs, one at a time and mix until well blended.

Sift in cocoa powder and stir to combine. Add flour, baking powder and salt and mix well.

Spread half of the batter in the prepared pan. Arrange the York Patties in a single layer over the batter. Carefully spread the remaining batter on top, covering the Patties. Use a knife or spatula to smooth the top of the batter.

Bake for 50-55 min or until brownies begin to pull away from the sides of the pan. Cool completely in the pan before cutting into squares. (I cook these at 325 degrees convection for about 40 minutes instead.)

Notes: You can also make these with Junior Mints instead (you just won’t have a nice white stripe down the middle of your brownie!)