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Making brownies from scratch is just as easy as getting the mix from a box.

Brownies

• 3/4 cup Hershey's cocoa powder
• 1/2 teaspoon baking soda
• 2/3 cup butter or margarine, melted and divided
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1-1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (I prefer Giardelli chocolate chunks)

Frosting

• 6 tablespoons butter or margarine, softened
• 2-2/3 cups powdered sugar
• 1/2 cup Hershey's cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract

Preheat oven to 350°F. Grease 13x9x2-inch baking pan.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

Bake 35 to 40 minutes for rectangular pan or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

While brownies are cooling, beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. (Makes about 2 cups frosting.)

Once cooled, frost the brownies and cut into squares. About 36 brownies.

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Nutrition Data

• Calories = 273
• Total Fat = 14.6 g / Saturated Fat = 9.3 g
• Cholesterol = 34.2 mg
• Sodium = 278.3 mg
• Carbohydrate = 37.7 g / Dietary Fiber = 2.7 g
• Protein = 1.8 g