Going through a box the other day, I rediscovered a label I had peeled off of the back of a container of Hershey’s Cocoa. There’s a recipe on the back for brownies. I just had to bake them.
I modified the original recipe – reducing the amount of sugar called for, and simplifying the batter preparation to produce a batch of brownies that are the perfect texture for us. Not overly cakey or dense, but just in between. Perfect.
Hershey’s Best Brownies
Inspired by a recipe from the back of a label of Hershey’s Cocoa
- 1 cup (2 sticks) unsalted butter or nondairy substitute
- 1 cup white granulated sugar the original recipe calls for 2 cups
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup nuts or chocolate chips optional
Preheat the oven to 350°F.
In a small bowl combine the flour, cocoa powder, baking powder and sea salt; set it aside.
Grease a 9X13 inch baking pan.
Melt the butter in a pan on the stovetop or in the microwave, as preferred.
Pour the butter into a mixing bowl. Stir in the sugar and vanilla. Add the eggs one at a time, beating in each addition. Add the flour mixture and combine. Stir in nuts or chocolate chips, if desired.
Pour the batter into the baking pan. Bake for 30-35 minutes. Cool the brownies in the baking dish completely before slicing.