Hershey Brownie Recipe: If you’ve ever sunk your teeth into a warm, gooey brownie, you know there’s nothing quite like it. But not just any brownie—Hershey brownies bring that iconic, rich chocolate taste that’s unmistakably comforting. This isn’t your average store-bought box mix. We’re diving deep into how to make the perfect Hershey brownie right in your own kitchen.
Whether you’re baking for a party, indulging in a midnight treat, or looking to impress someone with minimal effort, this recipe has got you covered. And the best part? It’s simple, quick, and made with ingredients you probably already have in your pantry.
Let’s turn your kitchen into a chocolate-scented haven.
Why You’ll Love These Hershey Brownies
What makes these brownies so irresistible? Well, first off, they’re super fudgy with that crinkly top layer you see in fancy bakery treats. Every bite offers a burst of rich cocoa flavor, thanks to Hershey’s legendary chocolate products.
They’re the kind of brownies that melt in your mouth. Think crispy edges, chewy center, and a texture that’s just dense enough to feel indulgent without being too heavy. These brownies are a hit at potlucks, birthday parties, or just for treating yourself after a long day.
And guess what? You can easily tweak the recipe to match your mood—whether you like your brownies extra fudgy, cakey, or packed with chocolate chips and walnuts. It’s a recipe that grows with your cravings.
List of Ingredients You’ll Need
Here’s everything you need to create chocolate heaven in your oven:
Main Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup Hershey’s cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Add-Ins
- 1/2 cup chocolate chips or chunks (Hershey’s semi-sweet or milk)
- 1/4 cup chopped walnuts or pecans
- A pinch of espresso powder (enhances chocolate flavor)
- Powdered sugar for dusting after baking
Every ingredient plays its role here. The cocoa brings the deep chocolate flavor, butter adds richness, and sugar ensures the brownies are sweet but not overpowering.
Equipment Needed
Before diving into the batter, make sure you’ve got the right tools ready:
- Mixing bowls (one large, one medium)
- Whisk or hand mixer
- Rubber spatula
- 8×8-inch baking pan (metal or glass)
- Measuring cups and spoons
- Parchment paper or non-stick spray
- Cooling rack
- Sharp knife for slicing
If you’re serious about baking, investing in quality bakeware is a game changer. A good pan means even baking, no soggy centers, and perfect corner pieces.
Choosing the Right Hershey’s Chocolate
Not all cocoa is created equal—and when it comes to Hershey’s, you’ve got a few choices.
Unsweetened Cocoa Powder
This is the classic option. Hershey’s 100% Natural Unsweetened Cocoa Powder gives you that deep, dark chocolate base that’s rich without being too sweet.
Special Dark Cocoa
Want something a bit more intense? Go for Hershey’s Special Dark. It’s a blend of natural and Dutch-processed cocoas, giving you a darker color and deeper flavor.
Chocolate Bars or Chips
You can amp up the chocolate factor by folding in chopped Hershey’s Milk Chocolate Bars or semi-sweet chips. This adds melty, gooey bursts of chocolate throughout the brownie.
Prepping Your Baking Space
Preparation is half the battle, especially when it comes to baking. Here’s how to set yourself up for success:
- Preheat your oven to 350°F (175°C). Let it fully heat before the batter goes in.
- Line your pan with parchment paper or spray with non-stick cooking spray. This prevents sticking and makes cleanup a breeze.
- Measure your ingredients ahead of time. It makes the process smoother and ensures you don’t accidentally forget anything important.
- Soften the butter or melt it before mixing. Cold butter won’t blend well.
Think of this step like prepping your gear before a workout. Get organized, and everything else becomes easier.
Step-by-Step Guide to Making Hershey Brownies
Now for the moment you’ve been waiting for—let’s bake!
Step 1: Mixing the Wet Ingredients
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth and glossy. The melted butter gives the brownies a fudgy texture, while the eggs help create that classic crackly top.
Step 2: Mixing the Dry Ingredients
In a separate bowl, combine Hershey’s cocoa powder, flour, salt, and a touch of baking powder. Mixing dry ingredients separately ensures even distribution and prevents clumps of cocoa or flour in the batter.
Step 3: Combining Everything
Slowly add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing—this can make the brownies cakier instead of fudgy. Fold in chocolate chips or nuts if you like extra texture.
Step 4: Baking the Brownies
Pour the batter into a greased or lined baking pan. Bake at 350°F (175°C) for 20–28 minutes, depending on thickness. The brownies are done when a toothpick comes out with moist crumbs. Cool slightly before slicing. Enjoy!
Baking Time and Temperature Tips
Getting the bake just right is what separates dry, disappointing brownies from those melt-in-your-mouth, chocolatey squares of joy. Here’s how to master it.
- Standard Bake Time: For an 8×8-inch pan, bake your Hershey brownies at 350°F (175°C) for 20–25 minutes.
- Fudgy Texture: Bake for closer to 20 minutes. The center will be slightly underbaked, but that’s exactly what gives it that rich, fudgy consistency. Don’t worry—it will firm up a bit as it cools.
- Cakey Texture: If you prefer a more structured brownie, bake for 25–28 minutes and add an extra 1/4 teaspoon of baking powder to the mix.
How to Know When They’re Done
- Insert a toothpick into the center.
- If it comes out with moist crumbs (not wet batter), you’re golden.
- If it’s bone dry, they’ve likely overbaked.
Pro Tip: The edges will pull slightly away from the pan, and the top will develop that signature shiny, crackled surface. That’s your visual cue.
Cooling and Cutting Tips
Now here’s where the real patience comes in—letting them cool.
Straight out of the oven, brownies are hot, gooey, and incredibly tempting, but cutting them too early can lead to a sticky mess. Here’s how to cool and slice them like a pro:
Cool Completely
- Let the brownies cool in the pan for at least 30 minutes.
- Then, lift them out using the parchment paper and transfer them to a wire rack to cool completely.
Use the Right Knife
- Use a sharp, clean knife for perfect edges.
- Wipe the knife with a damp cloth between each cut.
Chill for Precision
- If you want clean, bakery-style squares, chill them in the fridge for 20 minutes before slicing.
You’ll end up with brownies that not only taste amazing but also look Instagram-worthy. Cut them into 9 large squares or 16 small bites, depending on your mood (and how many people you’re sharing with).
Serving Suggestions
These Hershey brownies are a treat all by themselves, but if you want to take them to the next level, here are a few serving ideas that’ll make your brownies the star of the show:
1. A La Mode
- Top a warm brownie with a scoop of vanilla or salted caramel ice cream.
- Drizzle with Hershey’s chocolate syrup for that over-the-top finish.
2. Fruit Pairings
- Add a side of fresh raspberries or strawberries for a tart contrast.
- Sprinkle with powdered sugar for a touch of elegance.
3. Whipped Cream & Nuts
- A dollop of whipped cream and a few chopped nuts gives a satisfying crunch.
4. Brownie Sundae
- Layer crumbled brownies in a glass with ice cream, whipped cream, and chocolate sauce for a sundae you’ll never forget.
Whether you’re serving guests or treating yourself, these add-ons bring your dessert game to the next level.
How to Make Fudgy vs. Cakey Hershey Brownies
Let’s be real—everyone has a brownie type. Some love them dense and fudgy, others go for light and cakey. Here’s how you can tailor your brownies to your taste:
Fudgy Brownies
- More fat: Use more butter (up to 3/4 cup) and reduce flour slightly.
- Less flour: Use only 1/3 cup instead of 1/2 cup.
- Shorter baking time: 20 minutes is your sweet spot.
Cakey Brownies
- More flour: Stick with 1/2 cup or slightly more.
- Add an extra egg: Eggs give structure and lift.
- Add baking powder: Use 1/2 teaspoon instead of 1/4.
- Bake longer: Around 25–28 minutes.
It’s all about the ratio. Want that gooey, melt-in-your-mouth brownie? Go for more butter and less flour. Want a fluffy, cake-like bite? Add structure with more flour and eggs.
How to Store Your Brownies
So you’ve made the perfect batch—now what? Here’s how to keep them fresh and fudgy for days:
Room Temperature
- Store in an airtight container for up to 4 days.
- Place parchment paper between layers to avoid sticking.
Refrigerator
- If your kitchen’s hot or humid, keep them in the fridge for up to 7 days.
- Just let them sit at room temp for 15–20 minutes before eating so they soften.
Freezer
- Yes, you can freeze brownies!
- Wrap each square tightly in plastic wrap, then place in a ziplock bag or airtight container.
- They’ll last up to 3 months.
- Thaw at room temperature or microwave for 20–30 seconds.
This way, you can always have brownies on hand when those late-night cravings strike.
Reheating Tips for Fresh-Out-the-Oven Taste
Nothing beats a warm, gooey brownie, right? If you’ve stored your brownies and want to bring them back to life, here’s how:
Microwave Method
- Place a brownie on a microwave-safe plate.
- Cover with a damp paper towel.
- Microwave for 10–15 seconds (no more, or it’ll dry out!).
Oven Method
- Preheat to 300°F (150°C).
- Wrap brownie in foil and heat for 5–8 minutes.
Bonus Tip: Add a small dish of water inside the oven while reheating to keep them moist.
Creative Variations to Try
Once you’ve nailed the classic Hershey brownie, the real fun begins—customizing it. Think of the original recipe as your chocolatey canvas. Here are some drool-worthy variations to spice things up:
1. Peanut Butter Swirl Brownies
- Drop spoonfuls of creamy peanut butter on top of the batter before baking.
- Swirl with a knife to create ribbons of nutty goodness.
It’s the perfect salty-sweet combo, and if you’re a Reese’s fan, you’ll be obsessed.
2. Mint Chocolate Brownies
- Add 1/2 teaspoon of peppermint extract to the batter.
- Top with crushed mint candies or Andes mints after baking.
These are perfect for holiday treats or anyone who loves that cool chocolate-mint pairing.
3. Nut-Lovers Brownies
- Stir in 1/2 cup chopped walnuts, pecans, or almonds into the batter.
- Toast the nuts beforehand for extra crunch and flavor.
Nuts add texture and a subtle savory note that balances the sweetness beautifully.
4. Salted Caramel Brownies
- Drizzle caramel sauce over the batter before baking, or layer it in the middle for a gooey surprise.
- Sprinkle a pinch of flaky sea salt on top post-bake.
You’ll get those golden edges and a sweet-salty flavor combo that’s next-level.
5. Mocha Brownies
- Add 1 teaspoon of instant espresso powder to the cocoa mixture.
- Pair with a latte for the ultimate coffeehouse experience—at home.
The espresso deepens the chocolate flavor without making it taste like coffee.
Common Mistakes to Avoid
Even simple brownie recipes can go wrong if you’re not paying attention. Here are a few common brownie blunders—and how to avoid them:
1. Overmixing the Batter
- Stir until just combined. Overmixing activates the gluten in the flour, leading to tough brownies instead of tender ones.
2. Overbaking
- Keep a close eye during the last 5 minutes. If the toothpick comes out bone dry, you’ve baked too long. You want moist crumbs, not a clean toothpick.
3. Wrong Type of Cocoa
- Always use unsweetened cocoa powder, not hot cocoa mix or sweetened alternatives. They’ll mess with the flavor and texture.
4. Not Lining the Pan
- Skipping the parchment paper? Expect sticking and messy removal. Line your pan or spray well with non-stick spray.
5. Cutting Too Soon
- Let brownies cool completely. Cutting hot brownies turns your beautiful bake into a pile of crumbs. Patience pays off.
Mistakes are part of the learning process, but knowing these ahead of time will save your batch from going sideways.
Nutritional Information (Estimate)
Let’s talk about what you’re actually eating here. Keep in mind, this is just an estimate based on the basic recipe without add-ins:
| Nutrient | Per Serving (1 of 9 brownies) |
|---|---|
| Calories | 210 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 40mg |
| Sodium | 95mg |
| Carbohydrates | 29g |
| Sugar | 20g |
| Protein | 2g |
| Fiber | 2g |
Want to cut calories? You can:
- Swap butter for applesauce or a blend
- Use a sugar substitute
- Reduce chocolate chips or go chip-free
But let’s be honest—sometimes you just need the real deal. Enjoy in moderation, or don’t. You deserve it.
FAQs about Hershey Brownie Recipe
1. Can I use Hershey’s syrup instead of cocoa powder?
Technically yes, but it’ll change the texture and flavor. Hershey’s syrup contains sugar and water, so your brownies will be more cake-like and less rich. Stick with cocoa powder for best results.
2. Can these be made gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your cocoa and other ingredients are certified gluten-free, too.
3. How long do Hershey brownies last?
At room temperature, they last about 4 days. In the fridge, they’ll stay fresh for up to a week, and they freeze well for 3 months.
4. Can I use oil instead of butter?
Yes, you can substitute 1/2 cup vegetable oil for the butter. The texture will be slightly different—less rich but still moist and delicious.
5. What if I don’t have parchment paper?
You can use non-stick spray or grease the pan with butter and dust with flour or cocoa powder. Just be prepared for slightly messier removal!
Conclusion
There you have it—your ultimate guide to making the best homemade Hershey brownies. From gooey centers and crackly tops to the sweet aroma filling your kitchen, this simple recipe delivers bakery-level results without the fuss.
It’s more than just a dessert. It’s comfort food. It’s a crowd-pleaser. It’s the chocolate fix you didn’t know you needed.
Whether you’re a first-time baker or a seasoned sweet-tooth, this step-by-step guide gives you everything you need to whip up a batch that’s pure chocolate perfection. So grab that cocoa, preheat your oven, and let the magic happen.
