Ingredients:

  • 3/4 cup HERSHEY’S Cocoa (Natural Unsweetened)
  • 1/2 cup boiling water
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted and slightly cooled
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups all-purpose flour, sifted
  • 1 cup HERSHEY’S semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 9x13 pan with parchment paper.
  2. Whisk the 3/4 cup cocoa and 1/2 teaspoon baking soda in a large bowl.
  3. Pour the 1/2 cup boiling water over the cocoa. Whisk until the mixture is smooth and thickened.
  4. Incorporate the 2/3 cup melted butter and 1 1/2 cups sugar, stirring until the grainy texture starts to smooth out.
  5. Add the 2 eggs and 1 teaspoon vanilla. Beat by hand for 1 minute until the batter looks glossy.
  6. Fold in the 1/4 teaspoon salt and 1 1/3 cups flour gently using a spatula. Note: Stop as soon as no white streaks remain.
  7. Stir in the 1 cup semi sweet chocolate chips.
  8. Spread the batter evenly into the prepared pan.
  9. Bake for 35 minutes until the edges pull away slightly and the top looks dull and crackled.
  10. Cool completely in the pan. Note: Slicing while hot will cause the brownies to fall apart.