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Ganache Dark Fudgey Brownies

Ganache Dark Fudgey Brownies

YIELD: 24 triangles

3/4 cup Hershey's cocoa
1/2 tsp. baking soda
2/3 cup butter or margarine, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
3 cups Hershey's semi-sweet chocolate chips, divided
1 cup whipping cream
fresh strawberries, as needed, optional

  1. Heat oven to 350°F. Grease a 13x9x2" baking pan
  2. Stir together cocoa and baking soda in a 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 1 cup of chocolate chips. Pour into prepared pan.
  3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
  4. Place remaining 2 cups chocolate chips and whipping cream in microwave-safe bowl. Heat on high (100%) 30 seconds; stir. If necessary, heat an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Pour over brownie.
  5. Refrigerate 20 to 30 minutes. Cut into3-inch squares; cut squares diagonally in half to form triangle shape. Garnish with strawberry, if desired.

Recipe and photo submitted by Hershey's Foodservice

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