Does anyone have the recipe for Hershey's Truffle Brownies?

I lost this recipe a while back, but I remember the recipe was on the back of the Hershey's Dutch Cocoa can about 3 or 4 years ago. I know it called for the Dutch Cocoa, and the brownies came out almost torte like, very dark, moist, and delicious. Any help would be greatly appreciated!Does anyone have the recipe for Hershey's Truffle Brownies?
Truffle Dessert Brownies





1 1/4 cups butter


3/4 cup HERSHEY'S SPECIAL DARK Cocoa


1 cup plus 1 tablespoon granulated sugar, divided use


3 tablespoons all-purpose flour


2 teaspoons vanilla extract


4 large eggs, separated


Powdered sugar (garnish)





1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.


2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes.


3. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.


4. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.


5. Spoon batter into prepared pan.


6. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving.


7. Garnish with powdered sugar.





Makes 20 servings.





Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. 漏 The Hershey Company.Does anyone have the recipe for Hershey's Truffle Brownies?
Truffle Dessert Brownies


Ingredients:


1-1/4 cups (2-1/2 sticks) butter


3/4 cup HERSHEY'S SPECIAL DARK Cocoa


1 cup plus 1 tablespoon sugar, divided


3 tablespoons all-purpose flour


2 teaspoons vanilla extract


4 eggs, separated


Powdered sugar


Directions:


1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.





2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.





3. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.





4. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar. 20 servings.
hmm u can go to


http://www.hersheys.com/recipes/


mayb u cna find it in there =)
Ingredients:


BROWNIE LAYER(recipe follows)


3 packages (8 oz. each) cream cheese, softened


3/4 cup sugar


4 eggs


1/4 cup whipping cream


2 teaspoons vanilla extract


1/4 teaspoon salt


2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided


1/2 teaspoon shortening


Directions:


1. Heat oven to 350掳 F. Grease 9-inch springform pan.





2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.





3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, whipping cream, vanilla and salt, beating until well blended.





4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.





5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.





6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.





BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

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