1 1/2 c. (3 sticks) butter, melted
3 c. sugar
1 tbsp. vanilla extract
5 eggs
2 c. all-purpose flour
1 c. Hershey's cocoa
1 tsp. baking powder
1 tsp. salt
24 sm. (1 1/2 inch) York peppermint patties, unwrapped

Heat oven to 350 degrees. (If using a glass pan, 325 degrees.) Grease a 9x13x2 inch baking pan.

In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter; set aside.

Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2 inch apart. Spread reserved 2 cups of batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan or wire rack; cut into squares. About 36 brownies.