When it comes to dessert, few things satisfy the soul quite like a warm, fudgy brownie. For over 25 years, one specific recipe has remained a kitchen staple for home bakers looking for consistency and deep, chocolatey flavor: Hershey’s Best Brownie Recipe. If you are tired of the complicated process of melting down bars of chocolate, this cocoa-powder-based recipe is your new best friend. It delivers the perfect “Goldilocks” texture—not too thin, not too thick, just purely indulgent. Whether you are a beginner baker or a seasoned pro, these brownies are remarkably reliable, requiring only basic pantry staples and one bowl to bring them to life. Prepare to discover why this classic has been passed down through generations and remains the ultimate go-to for brownie lovers everywhere.
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Why You’ll Love These Hershey’s Brownie Recipe
These brownies strike an ideal balance between fudgy decadence and tender, moist texture, making them the ultimate crowd-pleaser for any occasion. They serve as a perfect, versatile base, inviting you to customize them with your favorite mix-ins or enjoy them simply on their own.
- One-Bowl Simplicity: Minimizes cleanup by allowing you to mix all ingredients in a single container
- Cocoa-Based: Eliminates the tedious task of melting chocolate bars, using simple pantry cocoa powder instead
- Fast Prep: With only 10 minutes of preparation time, you can have these in the oven in no time
- Versatile Canvas: Easily adaptable for toppings like M&Ms, peanut butter chips, or even as a base for cheesecake bars
Ingredients Breakdown
- Butter: Acts as the primary fat, providing essential moisture and a rich, luxurious flavor
- Sugar: Not only adds sweetness but also contributes to the moisture and fudgy texture of the final bake
- Vanilla Extract: Enhances and rounds out the overall flavor profile of the chocolate
- Eggs: Function as the structural binder that holds the brownie together
- All-Purpose Flour: Provides the necessary structure to keep the brownies from being too dense
- Cocoa Powder: Delivers the deep, intense chocolate flavor without the need to melt down chocolate
- Baking Powder: Offers a slight lift to the batter, preventing the texture from becoming overly dense
- Table Salt: Balances the sweetness and amplifies the complexity of the chocolate
Tips To Get Your Recipe Right
- Do Not Overmix: Mix your batter only until ingredients are just combined. Excessive mixing after adding flour increases gluten development, which can lead to a chewy or cakey texture rather than the desired tender, fudgy finish
- Master the Toothpick Test: Brownies are best when slightly underdone. A toothpick inserted into the center should come out with moist crumbs attached. If it comes out with wet batter, bake for a few more minutes
- Handle the Eggs Carefully: Whisk eggs only enough to combine them into the batter. Over-beating introduces too much air, which can make the brownies turn out cakey instead of fudgy
- Temperature Control: Ensure your melted butter has cooled slightly before adding eggs to prevent accidentally scrambling them in the hot mixture
- Patience is Key: While the smell is tempting, allow the brownies to cool in the pan for at least one hour before cutting, or two hours if you plan to lift them out. This prevents them from breaking apart while they are still soft
Storage Tips
- Store the brownies at room temperature in a covered container for 4 to 7 days for the best quality
- To keep them fresh longer, keep them in the pan and cut only as many as you intend to serve to prevent the edges from drying out
- If you have leftovers that won’t be eaten within a week, wrap them tightly in foil and plastic wrap, then place them in a freezer bag to freeze for later use in sundaes or cheesecake recipes
- For a warm treat, reheat a single brownie in the microwave for 5–8 seconds—but be careful not to overheat it
FAQs
Can I substitute oil for butter?
Yes, you can substitute vegetable oil for melted butter to make the recipe dairy-free. Keep in mind that oil-based brownies are typically denser and may lack the specific richness provided by butter
Can I make these brownies gluten-free?
While testing results can vary, this recipe is a strong candidate for gluten-free adaptation. Try using a 1:1 gluten-free flour blend that includes xanthan gum as a binder
How do I fix overbaked brownies?
If you accidentally overbake them, don’t worry! You can use them as a base for ice cream sundaes, crumble them into cake pops, or freeze them to use as a crust for a brownie cheesecake
Can I make these brownies without eggs?
Currently, there is no effective substitute for the eggs in this specific recipe. If you require an egg-free option, it is recommended to seek out a recipe specifically designed to be vegan or egg-free
Why are my brownies cakey instead of fudgy?
Cakey brownies often result from overbeating the eggs or overmixing the batter after adding flour. For a fudgier result, mix only until the ingredients are just incorporated
Hershey's Best Brownies
24
Bars10
minutes30
minutesThese brownies strike an ideal balance between fudgy decadence and tender, moist texture, making them the ultimate crowd-pleaser for any occasion.
Ingredients
2 cups (400g) sugar
16 tablespoons (227g) unsalted butter
¾ cup (60g) cocoa powder
1 cup (120g) all-purpose flour
4 eggs
2 teaspoons (10g) vanilla extract
½ teaspoon baking powder
¼ teaspoon table salt
Directions
- Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with parchment paper or greasing it thoroughly.
- Melt the butter completely. Stir in the sugar and vanilla extract until well combined. Ensure the mixture is not too hot to avoid cooking the eggs upon adding them.
- Whisk in the eggs one at a time, mixing just until combined. Avoid overbeating to maintain a fudgy texture.
- Add the flour, cocoa powder, baking powder, and salt. Use a rubber spatula to gently fold these dry ingredients into the wet mixture until just combined, breaking up any visible lumps.
- Transfer the batter to the prepared pan, spreading it evenly and breaking up any remaining lumps as you pour.
- Bake for 27 to 35 minutes. If your oven tends to run hot, check the brownies early. They are ready when a toothpick inserted into the center comes out with moist crumbs, and the edges begin to pull away slightly from the pan.
- Allow to cool for at least one hour before cutting, or two hours if removing from the pan entirely.
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