HERSHEY'S Best Brownies
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Trial Size
Food Service Size
About 42 brownies
About 7 dozen brownies
Ingredient
Ingredients
Brownies
Featured Products
2 cups (1 lb.)
4 cups (2 lbs.)
1-1/2 Tbsp.
8 whole (14 oz.)
1-1/2 cups (5-1/2 oz.)
2 cups (10 oz.)
1 tsp.
1/2 tsp.
2 cups (8 oz.)
4 cups (2 lbs.)
8 cups (4 lbs.)
3 Tbsp.
16 whole (28 oz.)
3 cups (11 oz.)
4 cups (1 lb. 4 oz.)
2 tsp.
1 tsp.
4 cups ( 1 lb.)
Butter or margarine
Sugar
Vanilla extract
Eggs
HERSHEY’S Cocoa - Natural
All-purpose flour
Baking powder
Salt
Chopped walnuts (optional)
Directions
HERSHEY’S Cocoa 1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full
Natural
25 lbs.
sheet pan (Trial size: one 12x18-inch half sheet pan) with vegetable cooking spray. Place
Item#:63525
parchment paper on prepared pan.
2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2
minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with
spoon after each addition. Add HERSHEY'S Cocoa; beat until well blended. Add flour,
baking powder and salt; beat well. Stir in walnuts, if desired. Pour batter into prepared pan.
3. Bake 30 to 40 minutes* or until brownies begin to pull away from sides of pan. Cool
completely in pan on wire rack. Cut into bars.
*If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.
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