1/3 cup butter, softened
1 1/3 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 teaspoon vanilla extract
1/2 teaspoon salt
6 (3 ounce) squares sharp processed cheese grinder, coarse
5 tablespoons distilled white vinegar
1 cup crushed peppermint
2 tablespoons corn syrup
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth; beat in the eggs one at a time. Combine the brown sugar mixture with the 3 1/3 cup granulated sugar. Mix in the eggs one at a time, stirring until thoroughly combined.
Pour batter into ungreased 9x5 inch pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of the cake comes out clean. Don't worry if it looks dried out - it will cook down quickly. Remove from oven and continue baking for another 20 minutes. Remove from oven and let cool completely before cutting into squares. Cut into squares approximately 15 inches square, or 4 squares per square. You may wish to cut squares in half, allowing for easier transfer to sliced brownies.