Brownie Crunch

Brownie Crunch

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)
HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)

Ingredients

8 oz. sugar
3-1/3 oz. all-purpose flour
1 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
1/4 tsp. baking soda
1/8 tsp. salt
2 fl. oz. vegetable oil
2 fl. oz. water
1-3/4 oz. (1 large) egg
1/2 tsp. vanilla extract
6 oz. HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225), divided

Directions

    1. Heat convection oven to 275°F (standard oven: 325°F). Lightly spray two 13x18-inch half sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix together sugar, flour, HERSHEY'S Cocoa, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Add oil, water, egg and vanilla, mixing until well blended. Spread 9 oz. batter evenly into EACH prepared pan. Sprinkle 3 oz. HERSHEY'S Mini Semi-Sweet Chocolate Chips over surface of EACH pan.
    3. Bake 15 minutes. Remove from oven; using plastic knife or small metal spatula, cut brownie into 48 pieces per pan. Do not separate. Return to oven; continue baking for an additional 10 minutes or until surface is very firm and dry. Cool completely in pan on wire rack. Separate into pieces.* Store in cool, dry place.
    *Pieces should be completely crisp. Any chewy pieces can be returned to convection oven at 200°F (standard oven: 250°F) oven for 15 to 20 minutes. Cool completely in pan on wire rack.
go to top