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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 36g Recipe makes 36 brownies) |
||
| Calories 151 | ||
| Calories from Fat 76 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 68mg | 2% | |
| Potassium 61mg | 1% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 14.6g | ||
| Protein 2.0g | 4% | |
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Hershey's Best Brownies
By: Petdrwife
Aug 1, 2005
I searched for years for a brownie that was more ooey gooey than cake like and here it is. I make it in a 9X13 pan and it dissapears FAST. I found this on the back of a Hershey's Cocoa can and the icing is from a friend.
36 brownies
Ingredients
- 1 cup butter (use the real stuff)
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3/4 cup hershey's cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional, I do not use)
Icing
- 1 cup confectioners' sugar
- 3 tablespoons cocoa powder
- 1 tablespoon melted butter
- 2 tablespoons warm water
Directions
1
For brownies heat oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray.2
In large microwave safe bowl place butter and microwave until melted.3
Stir in sugar and vanilla.4
Add eggs one at a time, hand beating well with spoon after each addition.5
Add cocoa; beat until well blended.6
Add flour, baking powder and salt; beat well.7
Stir in nuts if desired.8
Pour batter into prepared pan and bake for 30 - 35 minutes (I underbake mine for 25 minutes).9
Drop icing on hot brownies and spread with a rubber spatula as icing melts. Cool completely and cut into bars.10
For icing. Melt butter then wisk in the cocoa, butter and powder sugar. Icing will be thick but will melt when placed on hot brownies and make like a thin chocolate coating. The brownies are still good without the icing but what the heck, go for it!
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Canadian_in_the_Bay
On Sep 7, 2008
I made these without the topping and the nuts but I threw in an entire bag of semi-sweet chocolate chips, making them the best brownies I've made yet.
From: KWB
On Aug 18, 2006
Liked this--didn't have to mess with melting chocolate with butter in a dbl. boiler, blah, blah, blah. My modifications: 3 drops peppermint oil, 1 T instant coffee, 1 t dried crushed mint, omited walnuts and added 2 bittersweet chocolate bars, chopped. With these modifications I felt like it tasted "Christmasy"--not just like plain chocolate-mint brownies. I'm not disappointed, but will probably save the mint flavor for December!
From: Top Chef
On Jul 26, 2007
Very quick and easy recipe. I had all the ingredients on hand. The brownies are on the cake like side, but other than that they are wonderful.
From: ~kdp
On Aug 29, 2005
Very rich chocolate flavor!!! SO good. Followed the recipe exactly, left out the walnuts. Baked for 30 minutes, edges were beginning to pull away from pan...center was a bit gooey. I will "underbake" them next time. 
These were wonderful served warm with vanilla ice cream and the next day (when they had cooled) with a tall glass of ice cold milk. I ended up with 24 brownies as opposed to the 36, but we're not complaing. I like that this recipe makes a 9 X 13 pan of brownies instead of the typical 8 X 8 pan size. So glad you posted this recipe...and I stumbled upon it!
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