Do these brownies live up to their name? Yes! We’ve been making them at least since 1989.
Here’s the original clipping, possibly from Parade Magazine, in the recipe holder our oldest made in kindergarten in 1987. Now his youngest is in kindergarten. Aww.
Here’s
my advice and a prediction for the new year. Sit down with one of these
brownies (or two. Three?) and you’ll handle everything in 2023 with aplomb.
York
Sensational Brownies
Ingredients
3
sticks unsalted butter (1 ½ cups), melted
3
cups sugar
1
Tablespoon vanilla extract
5
eggs
2
cups all-purpose flour
1
cup cocoa powder
1
teaspoon baking powder
1
teaspoon salt
24
1 ½-inch peppermint patties
Directions
Heat
oven to 350℉ (325℉ if using a
glass baking dish)
Grease
a 13x9x2-inch baking pan.
In
large bowl, whisk together butter, sugar, and vanilla. Add eggs and whisk until
well blended.
Stir
in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter.
Spread remaining batter in prepared pan. Arrange peppermint patties (unwrapped) evenly over batter. (I used mini patties this time and they worked just as well as the small ones – and they came unwrapped.)
 |
| Oops. I was so intent arranging the mini patties that I forgot to take a picture until it was almost too late! |
Bake 50-55 minutes, or until brownie edges begin to pull away from sides of the pan. Cool in pan on a wire rack. Cool completely before cutting. Makes 36 (or fewer, depending on how big you cut them).
.jpg)
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect
with her on Twitter or Instagram.
