Stolen from the Hershey’s Website. I’ve been making these for years. They’re phenomenal. I make them without the frosting, although I’ve used it for other stuff, like cupcakes.
I also don’t like nuts in my brownies. It distracts from the chocolate. So I replace them with semi-sweet chocolate chips.
- 1 cup (2 sticks) butter, softened
- 1 package (3 oz.) cream cheese, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped nuts -OR- semi-sweet chocolate chips (heck, put both in)
- BROWNIE FROSTING (recipe follows)
- Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan. I’ve found that about the only things that keep it from sticking is Reynolds “Release” foil, or Wilton’s Cake Release. Typical grease/flour/waxed paper combinations don’t cut it. These are just too moist.
- Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter in prepared pan.
- Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into bars. About 36 brownies.
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1-1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons milk
1 tablespoon light corn syrup (optional)
Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.