chocolately chocolateness brownies

by Manasi

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I live with a bonafide chocolate snob. Rabi constantly needs to find the next level in chocolate awesomeness and usually poo-poos the people’s chocolate, such as Hershey’s. As you have probably realized, I’m a baker and usually when left up to Rabi, I need to make something chocolately. I’m not sure where I first saw this recipe mentioned, but a couple of blogs I read have mentioned Hershey’s recipes from their website. I was a bit hesitant to try something from Hershey’s as Rabi will sit and explain to you why he doesn’t like this type of chocolate. I won’t give anything away as I wouldn’t want to steal his thunder, but needless to say he’s not a Hershey’s fan.

I had a potluck to go to the other day and decided to bring dessert. I immediately thought of these brownies as I didn’t have a ton of time and wanted something universally appeasing. I don’t think you can ever go wrong with chocolate. The recipe itself involves the brownies as well as a rich chocolate frosting. Popular opinion stated that the brownies were pretty chocolately on their own and didn’t need the frosting, so I originally planned on doing just the brownies. After I had finished baking them, though, I asked Rabi what he thought and he said to go forth with the frosting, because, why not? Mind you, I had already made one extra trip to the grocery store because I had forgotten that I was out of sugar. I then had to make another trip to the grocery store because I didn’t have any powdered sugar. It was really annoying, but honestly, these were amazing. I think the brownies themselves would be good, but I think with the frosting, these are totally over the top, which is not always a bad thing. If you like chocolate, or know someone that does, these are really perfect. Now, I asked Rabi honestly what he thought and he loved them. I’m sure you could use ‘better’ cocoa powder/chocolate and get even richer results, but these are awesome. I used the dark chocolate chips in the recipe and I thought it was perfect. I think if you’re going to frost these, I would use the dark chocolate in the brownies to cut down on the sweetness. Either way, make these for the chocolate lovers in your life–I don’t think you’ll be sorry.

Ultimate Chocolate Brownies

by Hershey’s Kitchen

3/4 cup HERSHEY’S Cocoa

1/2 teaspoon baking soda

2/3 cup butter or margarine, melted and divided

1/2 cup boiling water

2 cups sugar

2 eggs

1-1/3 cups all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

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