24 small (1 1/2-inch) York Peppermint Patties
1 1/2 cups butter or margarine, melted
3 cups granulated sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup Hersheys Cocoa
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees F (325 degrees F for glass baking dish). Remove wrappers from peppermint patties. Grease a 13 x 9-inch baking pan.

In a large bowl, stir together butter, sugar and vanilla extract. 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 2 cups batter over patties.

Bake for 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.