Hershey Brownie Recipe | Open For Eating

Few desserts bring comfort and satisfaction like a batch of homemade brownies. When you choose Hershey’s cocoa, you’re guaranteed an intensely chocolatey experience—one that’s rich, classic, and loved by many. While boxed brownies offer convenience, making brownies from scratch with Hershey’s cocoa ensures unbeatable depth of flavor, texture, and aroma.

Let’s walk through every detail you need to get that iconic shiny crackle, soft interior, and deep chocolate essence. This guide covers the keys to the recipe, baking science, and tips for perfect brownies every time.

Why Hershey’s Cocoa is a Game-Changer

Choosing the right cocoa powder is essential for both flavor and texture in brownies. Hershey’s cocoa stands out with its consistent quality and rich chocolate profile. It’s available in two main varieties: natural unsweetened and Special Dark (Dutch-processed). Each lends a slightly different taste and texture:

Natural Unsweetened Cocoa: Delivers a classic brownie taste with bright, pure chocolate notes.
Special Dark (Dutch-Processed): Produces a deeper, earthier flavor and a darker crumb. It also mellows acidity, so the brownies taste smoother.

Using Hershey’s cocoa gives your brownies an authentic, full-bodied chocolate flavor, thanks to high-quality cocoa solids and careful milling.

Ingredients for Hershey Brownies

Delicious brownies depend on a handful of pantry staples. Here’s what you’ll need:

Ingredient	Role in Brownies	Notes
Unsalted butter	Adds richness and moisture	Use real butter—avoid margarine for best flavor
Granulated sugar	Sweetness, shiny crust	White sugar helps create that signature crackle
Eggs	Binding, structure, moisture	Use large eggs at room temperature
Hershey’s Cocoa (natural or dark)	Chocolate flavor, color	Sift to remove lumps
All-purpose flour	Structure and crumb	Measure with spoon-and-level method
Baking powder	Gentle lift, slight cakiness	Leavening agent: creates a tender bite
Salt	Balances flavors	Don’t skip—intensifies chocolate
Vanilla extract	Flavor enhancer	Use pure extract if possible
Optional mix-ins (nuts, chips)	Texture and flavor pops	Chopped walnuts, pecans, or chocolate chips (for more richness)

Tip: For extra gooeyness, add Hershey’s chocolate chips to the batter before baking.

Step-By-Step Preparation

Taking a little care at each step will bring dramatic results in your brownies. Here’s how:

1. Gather and Prep Ingredients

Line an 8-inch or 9-inch square pan with parchment paper or foil. Leave an overhang for easy removal.
Preheat the oven to 350°F (175°C).
Measure all ingredients carefully.

2. Melt the Butter

Place butter (1 cup, or 2 sticks) in a heatproof bowl.
Melt gently in the microwave or over a double boiler until just liquid.
Do not let it boil—let it cool slightly for 2-3 minutes.

3. Combine Sugar and Butter

Whisk granulated sugar (2 cups) into warm melted butter.
This step is crucial. The warm butter partially dissolves the sugar, which creates a shiny top.

4. Add Eggs One by One

Crack in 4 large eggs, one at a time, mixing after each addition.
Whisk until the mixture is thick, pale, and glossy.
Add 2 teaspoons vanilla extract.

5. Sift in Dry Ingredients

In a separate bowl, sift together:
1 cup Hershey’s cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Stir the dry ingredients into the wet mixture.
Mix only until just combined—overmixing leads to tough brownies.

6. Add Mix-Ins (If Using)

Gently fold in 1 cup chocolate chips or 3/4 cup chopped nuts, if desired.

7. Spread and Bake

Pour the batter into the prepared pan.
Smooth the top with a spatula.
Bake for 28–32 minutes (this can vary based on the pan and oven).
Brownies are done when the edges pull away from the pan and a toothpick in the center emerges with just a few moist crumbs.

8. Cool and Slice

Place the pan on a wire rack.
Let brownies cool completely in the pan. This helps set their structure and makes for cleaner cuts.
Use the parchment sling to lift and transfer to a cutting board.
Slice into squares using a sharp knife (wipe between cuts for the neatest slices).

Brownie Science: Fudgy vs. Cakey

The best brownies strike a balance between richness and structure, but preferences differ. Here’s how the ingredients affect texture:

Fudgy Brownies: Higher fat content (butter and chocolate) and less flour. Skip or reduce baking powder and use fewer eggs.
Cakey Brownies: More flour, more baking powder, and an extra egg make for a lighter, airier crumb.

Tip: For denser, ultra-fudgy brownies, use three eggs instead of four and omit the baking powder.

Common Brownie Troubles, Solved

Dry Brownies: Often the result of overbaking. Pull brownies as soon as the edges look set and a few moist crumbs remain on a tester.
Crumbly Texture: Usually stems from too much flour. Spoon flour lightly into your measuring cup and level it off. Never pack it in.
Flat Brownies: Can happen when the butter isn’t properly creamed with sugar or if baking powder is expired.
Overly Sweet: Stick to unsweetened cocoa. Substituting with sweetened cocoa or using chocolate syrup will make the brownies cloying and affect the batter’s chemistry.

Tips for Achieving Bakery-Quality Results

Measure Flour Properly: Scoop flour into your cup with a spoon, then level with a knife.
Don’t Overmix: Stir until ingredients are combined; extra mixing develops gluten and toughens brownies.
Use Parchment Paper: For easy removal and perfect squares.
Cool Completely: Cutting too soon can cause brownies to fall apart and lose moisture.
Customize Wisely: Add-ins like marshmallows or peanut butter swirl in beautifully, but avoid overloading the batter, which can impact bake time and texture.

Variations and Personalization

Salted Caramel Brownies: Drizzle caramel sauce over batter and swirl before baking.
Mocha Brownies: Stir in 1 tablespoon instant coffee granules for a deeper, grown-up flavor.
Double Chocolate: Use Hershey’s chocolate chunks along with cocoa powder.

Storage and Make-Ahead Advice

Brownies keep well at room temperature for up to four days. Store them in an airtight container. For long-term storage, wrap tightly and freeze for up to three months.

If you want to serve warm brownies, pop individual squares in the microwave for ten seconds for a fresh-baked effect.

Frequently Asked Questions

Can I use chocolate syrup or sweetened cocoa?

Chocolate syrup contains added sugar and water, which changes the batter consistency and often results in weak structure and overly sweet brownies. Stick with unsweetened cocoa powder for best results.

What’s the best pan to use?

Metal baking pans conduct heat more evenly than glass. Lining your pan with parchment helps every time.

How do I make gluten-free Hershey brownies?

Swap all-purpose flour for a 1:1 gluten-free flour blend. Results will be nearly identical, though the texture may vary slightly.

Complete Hershey Brownie Recipe

Ingredients:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup Hershey’s cocoa powder (natural or dark)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips or 3/4 cup chopped nuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper.
Melt butter in a large mixing bowl. Stir in granulated sugar until well blended.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
Sift together flour, cocoa, baking powder, and salt. Add to the wet mixture; stir until just combined.
Fold in chocolate chips or nuts, if using.
Spread the batter evenly in prepared pan.
Bake for 28–32 minutes or until the edges pull from the sides and a toothpick inserted in center comes out with a few moist crumbs.
Cool completely on a wire rack before cutting into squares.

With these guidelines and tips, you’re set to bake rich, chocolatey Hershey brownies that rival any bakery batch. Play with the base recipe until it fits your perfect taste and texture, and you’ll have a go-to treat for every occasion.