Chunky HERSHEY'S Candy Brownies
Give your brownies a new layer of sweetness in this HERSHEY'S Kitchens recipe. Chopped HERSHEY'S and REESE'S candy bars ensure the crunchy brownie experience you desire. And HERSHEY'S Cocoa gives it that rich chocolatey taste you love.
Ingredients
- Any combination chopped HERSHEY'S and REESE'S candy bars to make 2 cups
- 1 cup butter or margarine (2 sticks)
- 2 cups sugar
- 2/3 cup HERSHEY'S Cocoa
- 4 eggs, beaten
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
Directions
- 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Remove wrappers from candies. Cut each candy into 1/2-inch pieces; set aside.
- 2. Melt butter in saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla and candy pieces. Spread in prepared pan.
- 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not overbake. Cool completely in pan on wire rack. Cut into bars. Makes about 24 brownies.
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