- 3/4 cup (1-1/2 sticks) butter or margarine, melted
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup all-purpose flour
- 1/2 cup HERSHEY’S Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.
VARIATION: Stir 1 cup REESE’S Peanut Butter Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips into batter before spreading batter in pan.
Nutrirional Information per serving (1/16th recipe): VARIATION not included in nutrient analysis
Calories: 150, Total Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 170mg, Total Carbohydrates: 25g, Dietary Fiber: =1g, Sugars: 19g, Protein: 2g, Vitamin A: 6%DV*, Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet
Filed under Brownies by on Jan 31st, 2010. Comment. 
Ingredients:
- 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(optional)
- CREAMY BROWNIE FROSTING(recipe follows)
2. 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.
3. 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; spread over brownies. Cut into squares. About 16 brownies.
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.
Filed under Brownies by on Jan 21st, 2010. Comment.
