I love brownies and I think most people love brownies…so, I was looking through my Hershey’s cookbook and ran across this recipe that sounded really good. I liked the fact that ithis recipe uses Hershey’s Special Dark Cocoa in the recipe. There’s something about that dark chocolate color that makes me think it’s going to be really moist…and this recipe is. You can also mix this recipe up by adding mini chocolate chips to the recipe, or white chocolate chips, or even peanut butter chips. You can add walnuts or keep them out of your not a nut fan like I am. This is a really easy recipe for anyone who is beginning to bake for the first time. I hope you like this recipe as much as I do!
Happy Brownie Baking!
1 cup (2 sticks) butter
2 cups sugar
2 teaspoons vanilla extract
3/4 cup Hershey’s Special Dark Chocolate Cocoa
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts (optional)
*optional: I sprinkle Heath bar crunch on top of brownies (after icing).
Heat oven to 350F. Grease a 13 x 9 x 2-inch baking pan.
Place butter in a large microwave-safe bowl.
Microwave at high for 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on a wire rack. Cut into bars.
Perfectly Chocolate-Chocolate Frosting”
1/2 cup butter (1 stick)
2/3 cup Hershey’s Cocoa (can use dark if you prefer)
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2. Add small amount additional milk, if needed. Stir in vanilla.
Makes about 2 cups frosting