Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 1/3 cup HERSHEY'S Cocoa

  3. 2 large eggs

  4. 1 cup granulated sugar

  5. 1/2 cup all-purpose flour

  6. 1/4 teaspoon baking powder

  7. 1/4 teaspoon salt

  8. 1 teaspoon vanilla extract

  9. 1 cup finely chopped nuts

  10. CREAMY FILLING (recipe follows)

  11. MINI CHIP GLAZE (recipe follows)

  12. 1/2 cup sliced almonds or chopped nuts

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.

  2. Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth.

  3. Beat eggs in medium bowl; gradually add sugar, beating until fluffy.

  4. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.

  5. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise.

  6. Spread one half with CREAMY FILLING; top with second half.

  7. Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired.

  8. After glaze has set, cut into bars.


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