I originally found this on the back of the Western Family brand cocoa can. My sister, Daisy, tells me that’s because the Hershey’s cocoa can has the best chocolate cake recipe on the planet, so they had to do something different. It’s always been my favorite brownie recipe, although I modified it recently, because my taste for sugar has decreased (see below).
1/2 C + 2 T butter or margarine
1 C sugar
1 t vanilla
2 eggs
6 T cocoa
1/2 C flour
1/2 C chopped walnuts
Preheat oven to 325 F. Cream butter, sugar and vanilla; beat in eggs. Blend in cocoa. Stir in flour and nuts. Bake in greased 8x8x2 pan for 30 to 35 minutes. Cool and cut in squares.
February 2016: Meps’ New and Improved Version
1/2 C (1 stick) butter
2 T coconut oil
1/2 C sugar
1 t vanilla
2 eggs
6 T Hershey’s Special Dark Cocoa
1/2 – 1 t salt, depending on your taste
1 t espresso powder
1/2 C flour
1/2 C chopped walnuts
1/2 C dark chocolate chips
Preheat oven to 325 F. Cream butter, coconut oil, sugar and vanilla; beat in eggs. Blend in cocoa and espresso powder. Stir in flour and nuts. Bake in greased 8x8x2 pan for 30 to 35 minutes. Cool and cut in squares.