• Cooking Time: 40 to 45 minutes
  • Servings: about 12
  • Preparation Time: 15 to 20 minutes


I got this wonderfully moist and chocolatey brownie recipe from Hershey's Kitchens. As a variation, you can also add semisweet chocolate chips (which I added), or peanut butter chips. And although the recipe calls for Hershey's products, you can just as easily use store products as well (although I did use Hershey's products!).


  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 1 1/2 cups sugar
  • 1 1/2 tsp. vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup Hershey's Cocoa (or store brand is fine)
  • 1 cup semisweet chocolate chips or peanut butter chips (optional)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt


  • Preheat oven to 350 F.; grease an 8-inch square baking pan (or use cooking spray).
  • Combine butter, sugar and vanilla in bowl; add eggs and beat well with spoon (I used an electric mixer on low speed).
  • Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended; stir in chocolate or peanut butter chips (if using).
  • Spread batter evenly into pan.
  • Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan; cool completely in pan on wire rack and cut into bars.

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