From Hershey's
- Carbohydrate 24.8383292386598 g
- Cholesterol 248.568888888889 mg
- Fat 11.0498220436887 g
- Fiber 0.449696679753126 g
- Protein 8.0263859979298 g
- Saturated Fat 5.19119324217072 g
- Serving Size 1 1 Serving (89g)
- Sodium 166.320893626576 mg
- Sugar 24.3886325589067 g
- Trans Fat 1.31298945042965 g
- Calories 229 calories
Step-by-step
- Preheat oven to 350?.
- Grease 13 x 9 x 2 baking pan.
- In large microwavable bowl place butter.
- Microwave high 2 - 2 ? minutes or until melted.
- Stir in sugar and vanilla.
- Add eggs, one at a time, beating well with spoon after each addition.
- Add cocoa, beat until well blended.
- Add flour, baking powder and salt, beat well.
- Pour batter into prepared pan.
- Bake 30 - 35 minutes or until brownies begin to pull away from sides of pan.
- Cool.
- Cut into bars.
Unlike a fudgy cake, which relies on whipped egg foam for lift, dense chocolate squares demand minimal incorporation to avoid toughness. Overbeating the flour after it joins the wet ingredients develops gluten, turning a tender crumb into a chewy, resilient bread. Melt the butter completely before introducing the sugar, as this dissolved state encourages a shiny, crackled top crust during baking. Add the eggs individually, beating thoroughly after each addition to emulsify the fats and liquids into a homogeneous base. Watch the edges carefully in a 350-degree oven; baking for 30 to 35 minutes works, but pulling the pan the moment the sides shrink inward prevents the center from drying out. Cool the slab entirely on a wire rack before slicing with a long, thin blade wiped clean between cuts. Stored in an airtight container at room temperature, these squares hold their texture for up to three days, or freeze them individually wrapped in plastic for up to two months without losing structural integrity.
