Hershey’s Ultimate Double Chocolate Brownie
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Dessert
Ingredients
- 3/4 cup cocoa – do not use Dutch processed or a mix of Dutch Process and Natural, just use regular old Natural cocoa powder (Hershey’s or Nestlé’s)
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted and divided into two portions
- 1/2 cup boiling water (bring about a cup of water to a boil, then measure out the 1/2 cup)
- 2 cups sugar
- 2 eggs
- 1 1/3 cup flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup chocolate chips, preferable semi-sweet or dark or about a cup of larger pieces of chocolate can be folded in at the end instead
- 1/2 cup of pecans, if desired, optional. Stir in with chips.
Instructions
Grease a 9 x 13″ pan. Preheat oven to 350 degrees. Bring a cup of water to boil.
Stir cocoa and soda together in large bowl. Add 1/3 cup of the melted butter and stir in. Add 1/2 cup boiling water and stir until thickened.
Stir in sugar, eggs, and the remaining butter until smooth. Add flour, vanilla, and salt. Fold in chocolate chips.
Bake 35 -40 minutes until brownies begin to pull away from the sides of the pan. Do NOT overbake. A “toothpick” test will not work. The brownies are done when they just start to pull away from the edge of the pan. Cool completely in pan, then cut.
Makes about 24 brownies if cut three across the short side, eight along the length.
Dust with powdered sugar if desired; lovely served with vanilla ice-cream.
Notes:
- Using smaller bits of chocolate (for instance, if you cut your own and add the shavings along with the chunks) can make the brownies greasy.
- My favorite chip to use in this recipe is the Ghiradelli chip because they’re a bit larger than Tollhouse.
Nutrition: Servings 24.0; calories 194; Total Fat 9 g 13 %; Saturated Fat 5 g 26 %; Monounsaturated Fat 2 g; Polyunsaturated Fat 0 g; Trans Fat 0 g’; Cholesterol 31 mg 10 %; Sodium 94 mg 4 %; Potassium 56 mg 2 %; Total Carbohydrate 29 g 10 %; Dietary Fiber 1 g 4 %; Sugars 22g; Protein 2 g 4 %; Vitamin A 4 %; Vitamin C 0 %; Calcium 1%; Iron 4%