Dark Chocolate Brownies

I was giving the cookbook Hershey 4 Books in 1:  Bars, Brownies, & Treats; Cookies, Candies & Snacks; Cakes & Cheesecakes; Pies & Desserts for Christmas last year.  I have found many wonderful recipes.  I took “Best Fudgey Pecan Brownies” and adapted it to our families liking.  I hope you enjoy it as well.

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup Hershey’s Special Dark Cocoa
• 1/4 tsp baking powder
• 1/4 tsp salt
• Dark Chocolate Frosting (recipe follows)

Simple Steps:

1. Heat oven to 350 degrees F.  Lightly grease 8- or 9- inch square baking pan.
2. Beat butter, sugar and vanilla with spoon in large bowl.  Add eggs; beat well.  Add dry ingredients, beating until well blended.  Spread in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.  Meanwhile, prepare Dark Chocolate Frosting.  Spread warm frosting over warm brownies.  Cook completely; cut into squares.

Dark Chocolate Frosting

• 1 1/3 cups powdered sugar
• 2 TBS Hershey’s Special Dark Cocoa
• 3 TBS butter or margarine
• 2 TBS milk
• 1/4 tsp vanilla extract

Simple Steps:

1. Stir together powdered sugar and cocoa in medium bowl.
2. Heat butter and milk in small saucepan over low heat until butter is melted.  Gradually beat into cocoa mixture, beating until smooth.  Stir in vanilla.

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