1 1/4 c. granulated sugar, divided
1 c. all-purpose flour
7 tbsp. Hershey's cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
1 1/2 tsp. vanilla
1 c. Hershey's semi-sweet chocolate chips
1/2 c. packed light brown sugar
1 1/4 c. hot water
sweetened whipped cream
chopped California walnuts
vanilla ice cream (optional)

Heat oven to 350°F. In bowl, stir together 3/4 cup sugar, flour, 3 tablespoon cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

Stir in chocolate chips. Pour batter into 8 or 9-inch square baking dish. Stir together remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over butter. Pour hot water over top. DO NOT STIR.

Bake 35 to 40 minutes. Let stand 15 minutes. Spoon into dessert dishes spooning sauce from bottom of pan over top. Garnish with whipped cream and walnuts (serve with ice cream).