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1 package (4 oz.) HERSHEY'S Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
3/4 teaspoon powdered instant coffee
2/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped nuts
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Place chocolate and butter in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Add eggs, vanilla and instant coffee, stirring until well blended. Stir in sugar, flour, baking soda and salt; blend completely. Stir in nuts, if desired. Spread batter in prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. Makes 16 brownies.
Used the 2/3 cup of chocolate chips that the other reviewer suggested. Worked really well! Love that they're not too sweet. Braked brownies were soft enough to cut heart shapes with a cookie cutter and dust with powdered sugar for a Valentine's Day treat.
This recipe is so easy - only slightly more trouble than a mix and so much better tasting. The hint of mocha gives it a special zing. We make it all the time in Panama with 2/3 cup of Hershey's semi-sweet chocolate chips because the baking bar is not available.
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