Years ago I had a series called Cooking Through My Collection. A few times a month I would share a recipe from a cookbook that I loved or a recipe from a random cookbook from my cookbook collection.
Yes, I have a cookbook collection…. Not only do I love books, I also love cookbooks. Last time I counted I had over one hundred cookbooks.
I loved this series because it was a way for me to share some of my favorite cookbooks and recipes with you. It also forced me to use my cookbooks more. Which is always a good thing.
It has been a long time since I shared a Cooking Through My Collection recipe, but when my daughter made me a Mother’s Day dessert from a Hershey’s cookbook that we have, I knew that I needed to share the recipe with you. They were so good!
The recipe came from the cookbook Hershey’s Best Loved Recipes. It is an older cookbook, but we have tried several recipes from it over the years and they always turn out. In fact, a few of them have become favorites. I am pretty sure that this brownie recipe is going to be added to the favorites list.
What makes these brownies a little different is the frosting. Frosting always takes a basic brownie and makes it better.
My daughter made these gluten free by using Bob’s Red Mill 1 to 1 gluten free blend and they turned out great. You couldn’t tell that they were gluten free.
Recipe
Hershey's Ultimate Brownie Recipe is rich and delicious.
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, divided into 1/3 and 1/3 and melted
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cups flour ( for a gluten free version use Bob's Red Mill 1 to 1 gf blend)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- 6 tablespoons butter, softened
- 2 2/3 cup powdered sugar
- 1/2 cup baking cocoa
- 4-6 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
Stir together cocoa, baking soda in a large bowl and add 1/3 cup butter. Add boiling water and stir until mixture thickens and is well combined.
Stir in sugar, eggs, and remaining 1/3 cup butter. Stir until smooth.
Add flour, vanilla, and salt. Stir until well combined. Stir in chocolate chips.
Pour batter into pan and bake for 28-30 minutes. Let cool completely.
Beat butter in a bowl. Add cocoa and 1 cup powdered sugar. Beat on low to medium speed until combined. Slowly add remaining powdered sugar alternating with milk. Add vanilla. Beat until desired consistency, adding more milk if needed.
Spread frosting on cooled brownies. Sprinkle with more chocolate chips if desired.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
