If I knew you in real life, I would offer you my best brownies. If you’d like, I can send the recipe instead. For the PMS, you know. Chocolate makes so many things better, hormonal reentry included.
Hershey’s Reese’s Peanut Butter and Milk Chocolate Chip Brownies
Makes about 36 brownies (or maybe 20 if you cut them generously, as I tend to do)
3/4c Hershey’s cocoa
1/2tsp baking soda
2/3c butter, melted and divided
1/2c boiling water
2c sugar (or your favorite sweetener. When I use half honey, the bars are wonderfully gooey)
1 1/3c all-purpose flour
1tsp vanilla extract
1 3/4c (or 1 11oz package) Reese’s Peanut Butter and Milk Chocolate Chips (The recipe calls for these and they are reflected in the title, but I prefer brownies without bits and have often left these out, or just gone with chocolate.)
1. Heat the oven to 350. Grease a 13x9x2-inch baking pan.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3c butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3c butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chips. Pour into prepared pan.
3. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
(4. Frost, if you’re feeling particularly decadent.)
Taken from the Favorite Brand Name Recipes booklet by Hershey’s. I picked this up in the employee store of the Hershey factory in Hershey, PA…my dad’s side of the family all lives there and several of them have worked for the company.