Archive for the ‘Brownies’ Category

York Peppermint Pattie Brownies

Author: Danita Post Date: June 19 2011
  • 24 small York peppermint patties
  • 1 1/2 cups (3 sticks) butter or margarine, melted
  • 3 cups sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Heat oven to 350°F (325°F for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2 inch baking pan. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved batter over patties. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.

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PHILADELPHIA Marble Brownies

Author: Danita Post Date: June 17 2011
  • 1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla

HEAT oven to 350ºF. PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan. BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Note
For best results, do not use brownie mix with a syrup pouch.
Special Extra
Sprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.

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