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Mr or Mrs or they Hershey happens to have timeless recipes. Remember Bubbie’s chocolate cake? So it came as no surprise to find out that these amazing brownies that someone brought to my sister Susan came from the Hershey files as well. She didn’t know this and asked her friend for the recipe, so when I read it I laughed. The moral is not to judge a recipe by the origin.
Truthfully, it doesn’t sound that great but it is deeply chocolatey and easy to whip up in a hurry. I made a big pan last week to take to my daughter’s house where there were four 14 year old boys, three 12 year old boys and the usual five of us. Needless to say, the teenaged boys ate like they had never seen food.
I cut the brownies into medium sized pieces. Even though they were still too filling and rich for me, I topped each brownie with a scoop of good vanilla ice cream. It looked like a fancy pants dessert, but in reality they were pedestrian brownies. AND I used Hershey cocoa, not the expensive stuff I hoard these days.
Hershey’s Best Brownies
Makes a 9×13” pan size batch
- 1 C salted butter
- 2 C granulated sugar
- 4 eggs, room temperature
- 2 tsp. pure vanilla extract
- ¾ C cocoa (Hersheys is fine, but I do sift it)
- 1 C flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 C toasted nuts, either pecans or walnuts cut into ¼ inch pieces
- Optional: Sprinkle a handful of chocolate chips on top before baking. You better believe I did this and used dark chocolate chips!
(This is a one bowl or pan mixing situation)
Heat oven to 350, spray or use my pam like mixture, 9 x 13 pan.
Melt butter, stir in sugar and vanilla. Add eggs, hand beat, add cocoa and beat until well blended. Add flour, baking powder, salt and nuts. Sprinkle about one cup of chocolate chips evenly on top. Bake for 20-25 min. Cool and cut.
Note: you can make this in an 8 x 8 or 9 x 9 brownie pan by cutting the recipe in half.