Wednesday, August 29, 2007


I was talking on the phone to my mom the other day and she asked if I knew of a brownie recipe that required only cocoa and not melting chocolate. I thought it was funny how quickly I knew of a recipe and where she could find it online because I was out shopping and couldn't look for it at home. I guess this really is one of my hobbies. This recipe is the Hershey's Best Brownies recipe that is often found on the back of the cocoa box. I didn't actually use Hershey's cocoa when I made these, but it is a really great recipe. If you don't overbake them, they have the best wet, chewy texture that makes a brownie really great and that slightly crisp top. I like these brownies and they are a great one to serve with ice cream. Of course, everyone has a different view of what the perfect brownie should be, but I think these are great for what they are--easy, chocolatey, and chewy.

Hershey's Best Brownies

1 c butter
2 c sugar
2 tsp vanilla
4 eggs
3/4 c cocoa
1 c flour
1/2 tsp baking powder
1/4 tsp salt
1 c chopped nuts(optional)-I opted out, so my kids would eat them.

Heat oven to 350F. Grease a 13x9x2 inch baking pan.

Place butter in a large microwave safe bowl. Microwave 2 to 2 1/2 min. or until melted. (I usually do it in 30 sec. incremements. Stir in sugar and vanilla. Add eggs one at a time, beating well with spoon after each addition. Add the cocoa; beat until well blended.

Add flour, baking powder, and salt; beat well. Stir in nuts, if desired.

Pour batter into prepared pan.

Bake 30 to 35 min or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Makes about 36 brownies.

1 comment:

Marie said...

These look great. I have wanted a fresh, not boxed, brownie recipe. These look like they are a little cakey, but rich... Perfect. The brownies I make from a box are always crumbly and never a perfect square. Thanks.