Cakey One-Bowl Brownies (Hershey's)

Based on a recipe from Hershey's, though it seems there is a revised recipe now available (amounts in parentheses; seems to be a half-recipe).

LINK for the basis of this post:
https://www.keyingredient.com/recipes/668734501/hersheys-best-brownies/

NOTES:
1. Revised amounts are in parentheses.
2. Liz cut down the sugar by 3/4 of cup from original recipe.
3. We substituted the Hershey's cocoa for other, more flavorful cocoa, like Dutch processed or Equal Exchange Bakers Cocoa
4. Original recipe mentions nuts as optional; we specified toasted walnuts here.
5. Top with the creamy brownie frosting that originally came with this recipe.
6. This recipe makes a very cake-like brownie.
7. The batter can be mixed with a handheld mixer, which adds more air to the batter.


INGREDIENTS:

2 sticks butter (1 stick)
1-1/4 cups sugar (1 cup)
2 tsp vanilla extract (1 tsp)
4 eggs (2 eggs)
3/4 cup cocoa (1/3 cup)
1 cup all-purpose flour (1/2 cup)
1/2 tsp baking powder (1/4 tsp)
1/4 tsp salt (same amt)
1 cup chopped toasted walnuts (optional; 1/2 cup)

PREPARATION:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan for thin brownies; or an 8x8 pan.

2. In a medium bowl, mix together cocoa, flour, baking powder, and salt. Set aside.

3. Place butter in large microwave-safe bowl and microwave at 50% (medium) for 2 to 2-1/2 minutes or until melted. 

4. Stir in sugar and vanilla. 

5. Add eggs, one at a time, beating well with spoon (or mixer) after each addition. 

6. Add cocoa mixture in 3-4 batches, beating after each batch until well blended. 

7. Stir in nuts, if desired and pour batter into prepared pan, smoothing with a spatula.

8. If using an 8x8 pan, bake for 30-35 minutes or until toothpick comes out clean and brownies begin to pull away from sides of pan. For a 9x13 pan, bake for 20-25 minutes.

9. Cool completely in pan on wire rack before cutting into bars.

10. (optional) Cover with creamy chocolate frosting.