- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup butter or margarine, melted
- 1/2 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter or margarine, melted
- 3 tablespoons baking cocoa
- 2 tablespoons warm water
- 1 teaspoon instant coffee granules
- 1-1/2 cups confectioners' sugar
- In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
- Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
- For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies. Yield: 12-16 servings.
Reviews forRich Chocolate Brownies
"Turned out more cake-like than in the picture, but still very good. I skipped the frosting to save on time, so can't really rate that part. I added about a 1/3 cup each pecans and chocolate chips to the batter to fancy it up a bit since I was skipping the frosting. quick and easy, so you really don't need to buy a mix again!"
"Delicious brownies! I did not make the frosting after reading previous reviews, and they were great without it!"
"Very rich and moist! Better than any other recipe I have tried. I did not use the instant coffee as we are not into that kind of coffee. I used brewed coffee in place of the water but I did need to add more to make the frosting spreadable just a few extra drops to make it spreadable. My husband really enjoyed these and said he could taste the coffee in the frosting. Make sure you have Ice cream to off set the richness of these brownies. I will make these again."
"Very good brownies! I only added one half a teaspoon of instant coffee to the frosting, and even that was too much - I'd leave it out if I made the frosting again. Actually, I don't care for frosting, period, and I'd rather just make the brownies and leave them unfrosted. These were very soft and delicious, and I'd make them again without hesitation."
"A richer brownie recipe for when you have a taste for frosted brownies. I don't usually like coffee in brownies but this was really good,"
"With the exception of the frosting recipe, this is the Hershey's Best Brownies I have been making for years. When I made them the first time, my husband said don't bother making any other recipe!"
"I just made these today, and honestly, this brownie recipe is nothing special or exceptional to me. They were no better than any other brownie recipe I have made. Not bad. Just not as good as I was expecting according to the reviews. I guess I am still in search of a really awesome dense brownie recipe."
"These brownies are wonderful! Moist and fudgy and the frosting is delicious. Can't taste the coffee in the frosting; it just serves to enhance the flavor of the chocolate. I doubled the brownie recipe for a 9x13 pan (and added 1 Tbl. of vanilla) but only 1.5 times the frosting recipe (adding 2 tsps. vanilla) because it makes so much. Still baked for 30 minutes. Heavenly!"