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Fudgey Brownie Recipe

Fudgey Brownie

Prep Time: 25 Minutes

Skill Level: Beginner

Recipe Rating


  • 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
  • Pecan halves


  • 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.
  • 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.

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