Hershey’s Brownie Cake

I call this Hershey’s Brownie Cake because although it is technically a brownie according to the original recipe, one bite into it I thought hey, this kind of tastes like cake! Not exactly what I was expecting, but still great–soft, moist, and full of Hershey chocolate flavor.

What I like about this recipe is its no-fuss nature, with no need for any fancy kitchen equipment. Just a little hand-mixing and voila. Delicious brownie cake. Mine was ready in just below 35 minutes, so definitely check your oven at the lower temperature mark for readiness. Enjoy!

Cheers,
Monica

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Hershey’s Brownie Cake
Incredibly soft, moist, and full of Hershey chocolate flavor.
Adapted from My Baking Addiction | Time: 1 hour | Yield: 12 servings

Ingredients
6 ounces chocolate (I used Hershey, but any high quality chocolate like Ghirardelli, Valrhona, Callebaut work)
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
Splash of vanilla extract
3 eggs
3/4 cup walnuts, pecans, macademias, peanuts (optional)

Directions
Preheat oven to 325 degrees F. Line baking pan with parchment paper.

Melt chocolate and butter over simmering water or using microwave. Watch carefully to avoid burning the mixture.

Whisk in sugar and vanilla. Then add eggs one at a time (which I neglected to do by accident), fully incorporating each before adding the next.

Add flour, salt, and baking powder. Then stir in nuts (if desired). If using a stand mixer or electric mixer, be sure not to over mix.

Bake at 325 degrees F for 35 – 45 minutes. Toothpick inserted through middle should come out with fudgy crumbs. Cool, serve, & enjoy!

Storage Note: Wrap in plastic wrap and then foil and refrigerate for up to 5 days.