October 22, 2017
Desserts, Cookies, Dairy,
Eggs, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Entertaining, Fall/Autumn, Picnic, Rosh Hashanah, Summer, Winter, Oven Bake, Vegetarian, Bars, Kid's Lunches, Chocolate, Butter/Margarine more
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"A great way to use that leftover or half-price Halloween candy! From ATK, so they're delicious, of course! NOTE: Make sure you're using the 1 1/2 inch York patties, or else you'll have to adjust."
Preheat oven to 350 degrees and adjust oven rack to the middle position. Line 8-inch-square baking pan with parchment paper in both directions, making sure that at least 1 inch overhangs the top on all sides. Butter or spray the bottom.
Melt butter and chocolate together. Set aside to cool slightly.
Combine flour, baking powder, and salt in a separate small bowl. Set aside.
Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
Set 1 cup of the brownie batter aside. Pour remaining batter into the prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours.
Grasp overhanging parchment on sides of pan and transfer brownies to a cutting board. Cut into 36 pieces and serve. Brownies will keep at room temperature in airtight container for up to 3 days.
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