Fudgey cocoa brownies topped with rich chocolate ganache.

Ganache Dark Fudgey Brownies

3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted - divided use
1/2 cup boiling water
2 cups granulated sugar
2 large eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips - divided use
Chocolate Ganache (recipe follows)
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1 cup whipping cream
Fresh strawberries (optional garnish)

Heat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
Stir together cocoa and baking soda in 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 chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Prepare Chocolate Ganache. Pour over brownies. Refrigerate 20 to 30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape.
Garnish with fresh strawberry, if desired.

Makes 12 brownies.

Chocolate Ganache: Place 2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache.