- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
- CREAMY BROWNIE FROSTING (recipe follows)
Heat oven to 350°F. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl.
Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
Stir in nuts, if desired. Spread batter evenly in prepared pan. I don’t have a square pan at the moment so used a cake pan. It worked just fine.
I decided to top with mini chocolate chips before baking and skip the frosting.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Prepare CREAMY BROWNIE FROSTING if desired; spread over brownies. Cut into squares. Makes 16 brownies.
(They were gone before I could get a picture of the chewy goodness on the inside!)
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;Beat to spreading consistency. About 1 cup frosting.