"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

HERSHEY'S Best Brownies with coconut Recipe

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This recipe for HERSHEY'S Best Brownies with coconut, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Genovese
Added: Saturday, September 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
. 1 cup (2 sticks) butter or margarine
. 2 cups sugar
. 2 teaspoons vanilla extract
. 4 eggs
. 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 1 cup all-purpose flour
. 1/2 teaspoon baking powder
. 1/4 teaspoon salt
. 1 cup chopped nuts
. 1 cup of sweetened shredded coconut

Directions:
Directions:
1. Heat oven to 350F. Grease 13x9x2-inch baking pan.

2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 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. Stir in nuts, if desired. Pour batter into prepared pan.

3. When brownies have been baking about 25 minutes remove from oven and evenly sprinkle on a layer of shredded coconut, cover loosely with foil and put back in oven.
4. Bake 30 to 35 minutes (total time - 5- 10 minutes more from the time you put the pan back into the oven!) or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

Number Of Servings:
Number Of Servings:
About 36 brownies.
Preparation Time:
Preparation Time:
40 - 45 minutes

 

 

 

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