Hershey's Thick and Fudgey Brownies

As you know, I absolutely love brownies...they are my favorite dessert.....EVER!!! And, I hate to admit it, but, I could live off of boxed betty crocker brownies! I think that they are some of the best brownies because they are always dense, chocolately, fudgey, and moist and they just produce the perfect kind of brownie for my liking! I am always a little apprehensive about making brownies from scratch because I don't want them to turn out cakey because to me that is just a waste! I hate cakey brownies....if I wanted cake I would make a cake, which Hershey's Perfectly Chocolate Cake is my go to chocolate cake recipe!

I decided to make these Hershey's Thick and Fudgey Brownies from a Hershey's cookbook that I have because I have had them bookmarked off for a while and I seem to have good luck with hershey's recipes. The name of the brownie being "thick and fudgey" made me want to try them out and the picture of the brownies in the cookbook looked absolutely delicious.

And let me tell you, these brownies did not dissapoint me at all and they tasted excellent. They were everything the name said and more! They were very thick and had a crispy and shiny top that combined so well with their inside texture which was very dense and oh so moist, chewy, and fudgey inside and they had the added bonus of chocolate chips running throughout them....YUM!

Hershey's Thick and Fudgey Brownies:

Makes 24 brownies

-2 1/4 cups all-purpose flour

-2/3 cup HERSHEY'S cocoa

-1 teaspoon baking powder

-1 teaspoon salt

-3/4 cup (1 1/2 sticks) butter or margarine, melted

-2 1/2 cups sugar

-2 teaspoons vanilla extract

-4 eggs

-1 3/4 cups (10-oz. package) HERSHEY'S Mini KISSES milk chocolates (or chocolate chips)

1. Heat oven to 350 degrees F. (325 degrees F for glass baking dish). Grease 13x9x2-inch baking pan.

2. Stir together flour, cocoa, baking powder and salt. With spoon or whisk, stir together butter, sugar and vanilla in large bowl. Add eggs; stir until well blended. Stir in flour mixture, blending well. Stir in chocolate pieces. Spread batter into prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.