I made these today with gluten free flour. They were thick and good! I think I’ll like them even better when made with regular flour. The original recipe is found on the Hershey’s website.
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3/4 cup HERSHEY’S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)
1- Heat oven to 350°F. Line a 9X13 inch pan with foil and spray with cooking spray.
2- Place butter in large microwave-safe bowl. Microwave butter for 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
3- Bake 25 to 30 minutes or until brownies barely begin to pull away from sides of pan. Be careful not to over bake. It is so easy to over bake brownies. Cool completely in pan on wire rack. I usually put them in the freezer for a few minutes before using the foil to lift them out of the pan and on to the cooling rack. Peel away the foil and cut into bars. Makes about 24 brownies.