Ingredients Jump to Instructions ↓

  1. 3/4 cup butter or margarine

  2. 1/2 cup HERSHEY'S Cocoa

  3. 1 1/2 cups granulated sugar

  4. 1 1/2 teaspoons vanilla extract

  5. 3 large eggs

  6. 1 1/4 cups all-purpose flour

  7. 1/4 teaspoon baking powder Peanut Butter Filling And Glaze (recipe follows) Chocolate Drizzle (recipe follows)

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. Melt butter in medium saucepan over low heat. Add cocoa; stir constantly until smooth. Remove from heat; stir in sugar and vanilla. Beat in eggs, one at a time, until well combined. Stir in flour and baking powder. Spread batter evenly in prepared pan. Bake 14 to 16 minutes or until top springs back when touched lightly in center. Remove from oven; cool 2 minutes. Invert onto wire rack. Peel off foil; turn right side up on wire rack to cool completely. Prepare Peanut Butter Filling And Glaze. Cut brownie in half; spread half of glaze evenly on one half. Top with second half; spread with remaining glaze. Cool until glaze is set. Prepare Chocolate Drizzle; drizzle over glaze. After chocolate is set, cut into bars.


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