These brownies are soft, moist, addictive, chocolate heaven awesomeness. For years I’ve tried to make the perfect brownies, trying countless recipes from various sources because let’s face it the boxed kind just don’t cut it. I tried all sorts of recipes to no avail. Once I even tried a recipe made with Baileys cream. I thought it would be delicious, but it was… well, let’s leave it at I had to throw out the entire batch.
You know how on every episode of some medical procedural, the doctor gets that epiphany look on his or her face? That was the look I had when I finally realized I should go to the source. The source being Hershey.
My dad is an avid and very talented baker that will put many professional bakers to shame. He makes the best Mexican breads and Polish Kolachky among many other great treats. He always had Hershey cocoa and Hershey products in the house. I remember seeing a brownie recipe on the back of a box or package. I’ve been perfecting this recipe for the past year and every time it yields delicious results. Soft, moist and to a chocoholic almost orgasmic. The anticipation is high, the smell in the air can be torturous and I can never wait for them to cool off before taking my first bite. 
These heavenly brownies are ones that must be shared with friends. Though it’s hard to hand over the box of freshly baked brownies and watch it disappear as you watch your friend carry it off down the sidewalk. You wipe the tears and hurry back home to bake yourself another batch. Don’t worry you can do an extra hour of yoga this week to burn off all the oh so worthy extra calories. Brownies for breakfast, oh yes that’s the breakfast of champions. This has been the confessions of a brownie addict and her chocolate vice.
How to Make Hershey’s Brownies
Prepare Your Baking Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square baking pan with butter or cooking spray, or line it with parchment paper for easier removal.
Mix the Wet Ingredients
- In a large mixing bowl, combine the melted butter, sugar, and vanilla extract. Stir until well blended.
- Add the eggs, one at a time, beating well with a spoon or whisk after each addition.
Combine the Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures even distribution and removes any lumps.
Create the Batter
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Be careful not to overmix; stop as soon as no dry streaks remain.
- If using nuts, gently fold them into the batter.
Bake the Brownies
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve
- Allow the brownies to cool completely in the pan on a wire rack before cutting them into 16 squares.
- Serve at room temperature or slightly warmed with a scoop of vanilla ice cream.
101 Guide to Succeeding with Hershey’s Brownies
Tips for the Perfect Brownies
- Avoid Overmixing: Overworking the batter can lead to tough brownies. Stir just until combined.
- Don’t Overbake: Brownies continue to cook as they cool. Remove them from the oven when the center still appears slightly underdone for fudgier results.
- Room Temperature Eggs: This helps the eggs blend more easily with the batter.
- Customize Your Mix-Ins: Add chocolate chips, dried fruit, or even a swirl of peanut butter for extra flavor.
Texture Preferences
- Fudgy Brownies: Use only 1/4 teaspoon baking powder or omit it entirely for a denser result.
- Cakey Brownies: Add an additional egg and increase the baking powder slightly (up to 1/2 teaspoon).
Awesome Hershey’s Brownies
- Total Time: 30 minutes
- Yield: 16 brownies 1x
Description
Made with simple ingredients and a one-bowl method, this incredibly delicious brownie recipe is perfect for both beginners and experiences home-bakers.
Ingredients
- 1/2 cup (1 stick) unsalted butter or margarine, melted
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (40 g) natural unsweetened cocoa powder (Hershey’s or similar)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup (60 g) chopped nuts (e.g., walnuts or pecans)
Instructions
Prepare Your Baking Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square baking pan with butter or cooking spray, or line it with parchment paper for easier removal.
Mix the Wet Ingredients
- In a large mixing bowl, combine the melted butter, sugar, and vanilla extract. Stir until well blended.
- Add the eggs, one at a time, beating well with a spoon or whisk after each addition.
Combine the Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures even distribution and removes any lumps.
Create the Batter
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Be careful not to overmix; stop as soon as no dry streaks remain.
- If using nuts, gently fold them into the batter.
Bake the Brownies
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve
- Allow the brownies to cool completely in the pan on a wire rack before cutting them into 16 squares.
- Serve at room temperature or slightly warmed with a scoop of vanilla ice cream.
Notes
Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap individual brownie squares tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Substitutions: Use margarine instead of butter if preferred, or experiment with coconut oil for a subtle flavor twist.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Frequently Asked Questions
How do I know when the brownies are done without overbaking them?
Bake for 20-25 minutes at 350°F. The edges should pull away slightly from the sides of the pan. Insert a toothpick into the center — a few moist crumbs clinging to it is exactly right. A clean toothpick means they've overbaked and will be dry.
Can I substitute the butter with something else?
Margarine works in place of the 1 stick (1/2 cup) of butter and produces a very similar texture. Coconut oil is another option — it adds a faint coconut note to the finished brownie, which works surprisingly well with the chocolate. Use the same amount as the butter.
Why did my brownies come out cakey instead of fudgy?
Overmixing the batter after combining the wet and dry ingredients develops too much gluten and whips in air, leading to a cakey texture. Stop stirring as soon as no dry streaks remain. Also check your oven temperature — ovens that run hot dry out the batter before the center sets properly.
How long do these brownies keep, and can I freeze them?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual squares tightly in plastic wrap and seal in a freezer bag — they keep for up to 3 months. Thaw at room temperature before serving.
Really good stuff!