CHIPITS Ultimate Chocolate Brownies Recipe

CHIPITS Ultimate Chocolate Brownies

This is one good brownie. Dense and rich, these delectable brownies will have chocolate lovers asking for more.



3/4 cupHERSHEY'S Cocoa (175 mL)
1/2 tspbaking soda (2 mL)
2/3 cupbutter or margarine, melted and divided (150 mL)
1/2 cupboiling water (125 mL)
2 cupssugar (500 mL)
2 eggs (2)
1 1/3 cupsall-purpose flour (325 mL)
1 tspvanilla extract (5 mL)
1/4 tspsalt (1 mL)
1 cupCHIPITS Dark Chocolate Chips or CHIPITS Milk Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
6 tbspbutter or margarine, softened (90 mL)
2 2/3 cupsicing sugar (650 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
1/3 cupmilk (75 mL)
1 tspvanilla extract (5 mL)


    1. Preheat oven to 350°F (180°C). Grease a 9x13x2-inch (3.5 L) baking pan or two 8-inch (2 L) square baking pans.

    2. Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup (75 mL) butter. Add boiling water; stir until mixture thickens. Add sugar, eggs and remaining butter; stir until smooth. Stir in flour, vanilla and salt until well combined. Stir in chocolate chips. Pour into prepared pan.

    3. Bake for 35 to 40 minutes for single pan or 30 to 35 minutes for two square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

    4. One-Bowl Buttercream Frosting - Beat butter in medium bowl. Add icing sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Frost brownies and cut into squares.

    Makes about 36 brownies (and about 2 cups/500 mL frosting).

    For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
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