Hershey's Best Brownie Recipe

 

 

I have been on the hunt for a recipe that mirrors a childhood memory of Sara Lee Brownies. The Sara Lee Brownies had pecans; which you can certainly add; but GK would not like. The recipe is easily halved to make just one 9-inch pan. You may serve without frosting, but I cannot imagine why! This is one treat this gluten-free gal will be caught sneaking a piece!

Ingredients for Brownies:

• 2 sticks unsalted butter, 1 cup
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup nuts (optional)

Ingredients for Creamy Brownie Frosting:

• 6 tablespoons unsalted butter, softened
• 6 tablespoons Hershey's Cocoa
• 2 tablespoons light corn syrup or honey
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-4 tablespoons milk

Directions for Brownies:

Heat oven to 350-degrees. Grease 13x9-inch pan, or two 9-inch square pans.

Place butter in microwave-safe bowl and microwave on appropriate setting until melted. Stir in sugar and vanilla.

Add eggs, one at a time, beating well. 

Add cocoa and beat until blended.

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

Pour batter into prepared pan or pans.

Bake 30-35 minutes for 13x9-inch pan or 22 minutes for 9-inch pan or until brownies begin to pull away from sides of the pan. Cool completely and then frost.

Freezes well. Remove from freezer and make sure when unthawing they are in a container that lid does not touch the tops or will be a sticky mess...

Directions for Creamy Brownie Frosting:

Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk; beat until spreading consistency.