Ingredients
- 1/2 cup sugar
- 2 tablespoons butter or margarine
- 2 tablespoons water
- 1-1/3 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
- 2 eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans (optional)
- EASY BROWNIE FROSTING (recipe follows, optional)
- Pecan halves (optional)
Preparation
Step 1
1 Heat oven to 325°F. Line 8- or 9-inch square pan with foil; grease foil.
2 Combine sugar, butter and water in saucepan; cook over medium heat, stirring occasionally, until mixture boils. Remove from heat. Add small chocolate chips, stirring until melted. Add eggs; beat with spoon until well blended. Stir together flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts, if desired. Pour batter into prepared pan.
3 Bake 25 to 30 minutes or until wooden pick inserted in center barely comes out clean. Do not overbake. Cool completely in pan on wire rack. Remove from pan; remove foil. Frost, if desired, with EASY BROWNIE FROSTING. Cut into squares; top each square with pecan half, if desired. 20 brownies.
EASY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar
2 tablespoons milk
Beat butter and cocoa in small bowl until creamy; add vanilla and powdered sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup frosting.
CHOCOMINT FROSTING: Add 1/4 teaspoon peppermint extract with vanilla extract to frosting.