Hershey’s Ultimate Chocolate Brownies
By Eat More Chocolate Team Brownies & Blondies Everyday Baking
June 12, 2015
These brownies are dark, rich, decadent, sinful and so chocolatey. The frosting on top along with the thick gooey brownie is any chocolate lover’s dream come true.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 12
In a bowl, mix together flour, cocoa powder, baking powder and salt.
In another mixing bowl stir together butter, sugar and vanilla essence. Add eggs and beat with a balloon whisk till combined.
Add flour mixture in batches to this while mixing with a spoon until completely mixed.
Line a 8 x 8 inch pan with parchment paper making sure that the paper is over hanging above the pan. This is to easily pull out the brownies after they are baked.
Grease the bottom and transfer the batter to the pan. Smooth the top and tap the pan on the counter to even out the surface.
Preheat oven at 180 C (350 F) and bake for 20 – 25 minutes. You can see the sides pulling away from the sides of the pan.
Take out the pan and holding the paper, lift the baked brownies out and let it cool.
For the frosting:
In a mixing bowl beat together butter, cocoa powder, honey and vanilla.
Add powdered sugar and milk and beat well to a smooth spreading consistency.
Slather this frosting on the brownies and level smoothly.
Cut into squares and serve. Keep it refrigerated.
The original recipe called for 2 tbsp milk and I added it as mentioned and found it a bit runny, so if you are going to serve immediately use just 1 tbsp. But, though runny the frosting did firm up after refrigeration.
Do not over beat the batter and also do not over bake than the time mentioned else the top will harden.
If you want you can also add 1/2 cup of walnuts or any nuts of your choice to the batter before baking.
Oven timings will vary accordingly.