Directions: 

1. Heat oven to 325°F. Line 9x5-inch loaf pan with parchment paper, extending paper beyond pan edges.
2. Place 1 cup plus 2 tablespoons sugar, butter and cocoa in large microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. Microwave an additional 30 seconds; stir. Let mixture stand 1 minute. Stir in egg, vanilla and salt. Add flour; stir vigorously until blended (about 50 strokes). Spread batter in prepared pan; set aside.
3. Place 1 cup plus 2 tablespoons sugar, butter and cocoa in large microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. Microwave an additional 30 seconds; stir. Let mixture stand 1 minute. Stir in egg, vanilla and salt. Add flour; stir vigorously until blended (about 50 strokes). Spread batter in prepared pan; set aside.
4. Bake 40 minutes or until wooden pick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack. Use parchment paper to lift brownie out of pan. Cut into slices. Cover; refrigerate leftover brownies.

Recipe courtesy of HERSHEY’S KITCHENS, and reprinted/posted with permission of The Hershey Company.