With Thanksgiving just a few days away, it’s hard to think about much else besides getting home and spending time with my family. One of the things that I love most about being home is spending time with my mom while we cook and bake together. I look forward to learning a new recipe from her and being able to try it out in a full size, not New York style, kitchen. This brownie recipe is one we’ve made together for a family gatherings since high school and is the only one I ever use because it is proven to be the best. It originated from a Hershey’s recipe (this recipe no longer exists online) and has grown into a super rich, extra chocolate final product.
3/4 cup of cocoa powder
1/2 teaspoon of baking soda
2/3 cup melted butter – divided into 1/3 cups
1/2 cup of boiling water
2 cups of sugar
1 & 1/3 cups of flour
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of semisweet chocolate (I used Trader Joe’s chocolate pieces)
Pre-heat the oven to 350 degrees and grease a 9×13 baking dish.
Stir together cocoa powder and the baking soda in a large bowl and add 1/3 cup of the melted butter. Once combined, add the boiling water and continue stirring until the mixture thickens. (My mom swears that the key to this recipe is mixing everything by hand. There is always a designated stirrer.)
Add the sugar, eggs, and remaining 1/3 cup of butter and stir until smooth. Add the flour, vanilla, and salt. This is where the stirring gets tough – make sure to blend completely. Add the chocolate pieces and spread evenly into the baking dish.
Bake for 35-40 minutes, or until the brownies begin to pull away from the sides of the pan. Let the brownies cool completely in the pan placed on a wire rack.
I think these are best served warm with vanilla ice cream, but they are incredible on their own as well!