Fudgey Brownie

Fudgey Brownie

Top these nutty brownies with easy-to-make brownie frosting. You don't have to be an expert baker to make these fudgey morsels taste delicious!

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium75 mg3% DV
Total Carbohydrates22 g7% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium75 mg3% DV
Total Carbohydrates22 g7% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 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)

Directions

  • 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 over bake. 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. Makes 16 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.
Ingredients sitting on a table

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