Someone suggested I share a recipe and these brownies were the first to come to mind. They are absolutely delicious! Seriously. And they can easily be adjusted for a gluten free option as well. What could be better than that?!
How This Recipe for Brownies found me…
Way back in my teens I attended a function with girls in my Sunday school class. It was a presentation of sorts. David Meece, a Christian recording artist and comedian, performed his comedy act. (Look him up. He was hilarious!) And, among other things at the event, there was a cooking demonstration.
David Meece audio – Mother, Muffler, Mozart, and the Beatles
When we left the event we received a goody bag with lots of freebies in it. Among the items was a Hershey’s recipe book. Cool, right?! Luckily, my mom was gracious enough to let me try a few recipes on my own. (Thanks, mom!) And before long I had stumbled upon this recipe and it was an instant hit. Yay! Or… Yum! Lol
This recipe has withstood the test of time. Several have often referred to it as my own recipe, though it is not. Darn it. Lol!
Great Recipes Should Never Die With Us
One thing is for certain though, this recipe WILL NOT go with me to my grave. Which is what happened with my grandmother’s recipe for sugar cookies. Some referred to them as Norwegian tea cakes. They were very thin, flat, extra crispy, and buttery. Delicious! But, she never shared an accurate recipe. There are multiple “recipes” floating throughout our large family. Sadly, none of the recipes can duplicate those fondly remembered cookies.
So, after experiencing that fallacy, I freely share any recipe with anyone who asks. Then, if they have any issues, I can help get them on the right path. This recipe has already been shared successfully with multiple people inside and outside of my family. So enjoy!!!
The “Best” Brownie Recipe by Hershey’s
I checked Hershey’s website and voila! I found an updated version of the recipe online. Woohoo! After fully reviewing and comparing the online recipe with my cookbook recipe I only found a few differences. Online the recipe is for a 9 x 13 pan; the Hershey’s recipe I use is for a 9 x 9, which I double the ingredients for a 9 x 13 pan. Using the 9 x 13 proportions, the cookbook calls for 2/3 cup of cocoa vs the online recipe listing 3/4 cup cocoa. That’s approximately 10% more cocoa, or less than an 1/8 of a cup. Just more chocolatey, right?! It should be negligible, but you can decide which measurement you prefer.
But, for the sake of sharing the recipe my family loves, I’m sharing the recipe and methods I’ve used since my teens. Therefore, without further ado, here’s the recipe that first made me a famous baker within my family.
Gluten Free Note ~ Over the years I have been forced to go gluten free. And I am happy to report that this recipe also works well with gluten free flours. Which is absolutely awesome! Depending on your preferences, you may want to also add 1-2 Tbsn of coconut flour. Most GF flours are not very absorbent. Therefore, recipes will be on the over moist end. Adding a bit of coconut flour solves this issue since coconut flour is very absorbent. (If you’re interested, this is my current favorite GF flour.) So, whether you need a gluten free recipe or not, these will definitely fill the bill.
The “Best” Brownies
Ingredients
- 1/2 cup Vegetable Oil or Melted Butter (I use butter.)
- 1 cup Sugar
- 1 tspn Vanilla
- 2 Eggs
- 1/2 cup Unsifted All-Purpose Flour (For GF, sub with your favorite Gluten Free Flour.)
- 1/3 cup Hershey's Cocoa
- 1/4 tspn Baking Powder
- 1/4 tspn Salt
- 1/2 cup Chopped Nuts (Optional)
Instructions
- Preheat oven to 350*. Grease 9" square pan. (Flour pan if desired.)
- If using butter: Melt butter over low heat on stove top, or at 50% power in the microwave.
- Meanwhile, add sugar and vanilla to mixing bowl. Then add oil, or butter when fully melted. Stir thoroughly with wooden spoon.
- Stir in the eggs.
- Gradually add flour, then cocoa, baking powder, and salt. (I add separately as I go. You can blend them together first if you prefer.) Stir while periodically adding dry ingredients to ensure mix is thoroughly blended together.
- Stir in nuts, or other additions, if desired.
- Spread into prepared pan.
- Bake at 350* for 20-25 minutes, or until brownie pulls away from edges of pan. (Oven times may vary.)
- Cool in pan. Frost or garnish, if desired. Cut into squares. Makes 16 brownies.
Just typing this up makes me crave some fresh home baked brownies. How about you? Mmmm…. I think I now have an extra “to do” item this weekend. Lol! Go ahead. You know you want to make your own batch as well. I’m sure your family will be happy to help you test them out.
Like I said, these brownies are a family favorite. Enjoy!!!
PS. If you know of a successfull recipe for Norwegian “tea cakes”, or sugar cookies, please share! I would be ever so grateful. Thanks!
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Thanks for visiting my site! I like this recipe. I will try it with the gluten free flour and Stevia instead of sugar.
You’re very welcome! You’re going to love these brownies. Be sure to let me know how they turn out with the stevia. I’ve never tried that combo.
You bet!
I agree, recipes shouldn’t die out! My Nan left us with her recipe for the BEST roast potatoes on the planet and nobody has any idea how she did them. These brownies look amazing x
Oh, man…. Now I long for roast potatoes of which I’ll never taste. Darn “secret recipe” traditions. Enjoy the brownies!