People, if you have been using a box to make brownies, please, hang your head in shame and STOP THAT!
Brownies are one of the fastest and easiest things to whip up-from scratch. Yes, yes I said it. From SCRATCH. The only reason you don’t do it is because you’ve never tried. (Don’t give me some junk about it being hard or that the box is so fast and easy. This is just as fast and easy.) Let me tell you, I always have these ingredients in my pantry and fridge and that is why we eat brownies whenever we want.
Beware though. These brownies seldom last more than one day…because everyone eats them all so fast! And might I add that they are the perfect mix of chewy and yet a scooch crispy. You know, how the top is crunchy and underneath is just layers of chocolatey ooey-gooeiness? Yeah, like that. And no picture, because, um, we ate them all…and besides, you know what they look like.
Hershey’s “Best Brownies”
1/2 Cup (1 stick) butter (salted), melted
1 Cup sugar
1 teaspoon Vanilla
1/2 Cup flour
1/3 Cup Hershey’s Cocoa (I prefer the Special Dark variety because it is super amazing)
1/4 teaspoon baking powder
1/4 teaspoon salt (yes, I know I told you to use salted butter too, just do it)
Optional-1/2 cup chopped nuts (If you are THAT kind of brownie person)
Preheat oven to 350 degrees and spray/grease a 9×9 square baking pan
Stir together melted butter, sugar and vanilla in large bowl. (Think Pampered Chef’s big glass mixing bowl with the lid.) Add eggs; beat well with spoon.
Combine flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in nuts…if desired. (Or chocolate chips, or craisins, or pistachios, the options are endless!) Spread in prepared pan.
Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan and the middle is no longer jiggly.
Remove from oven, cool and cut.