On my busiest nights, I often find myself craving a simple yet utterly decadent treat, and that’s exactly why I love to whip up a batch of fudgy brownies. Are you tired of dry, cakey brownies that just don’t hit that chocolate craving? Imagine sinking your teeth into a rich, fudgy square that tastes like it came from a gourmet bakery, but you made it effortlessly at home. This is for every busy parent, dessert lover, and home baker who wants to bring smiles with a truly decadent treat. We’re breaking down the beloved Hershey’s Best Brownies Recipe with Cocoa, guaranteeing a chewy, dense, and utterly irresistible result every time. As a seasoned home cook, I’ve perfected this classic to ensure your success and joy in the kitchen.
Table of Contents
Table of Contents
Ingredient Breakdown (with Measurements, Purpose)
These simple ingredients are the secret to your fudgy Hershey’s Best Brownies:
- Granulated Sugar: 2 cups (400g). Creates moisture and sweetness, contributing to that desirable chewy texture.
- All-Purpose Flour: 1 cup (120g). Just enough to bind without making them cakey.
- Unsweetened Natural Cocoa Powder (Hershey’s brand recommended): ¾ cup (75g). The star for deep, classic chocolate flavor. Its natural acidity reacts perfectly with baking soda for lift.
- Baking Powder: ½ teaspoon (2g). Leavening for a slight rise.
- Salt: ¼ teaspoon (1.5g). Flavor enhancer, balancing the sweetness.
- Large Eggs: 2. Provide structure, richness, and moisture for that dense chew.
- Vanilla Extract: 1 teaspoon (5ml). Essential for rounding out and deepening the chocolate notes.
- Unsalted Butter (melted): 1 cup (226g). Adds incredible richness and fudginess.
Optional Add-ins & Smart Swaps:
- Chocolate Chips (milk, semi-sweet, or dark): Fold in ½ cup (85g) for extra melty pockets.
- Nuts (walnuts, pecans): ½ cup (60g) for delightful crunch.
- Espresso Powder: A teaspoon (5g) enhances cocoa flavor without tasting like coffee.
- Oil (vegetable or canola): Can substitute for butter for a slightly different texture, but butter offers superior flavor in this Hershey’s Best Brownies Recipe with Cocoa.
Notes on Quality & Seasonality:
For the most authentic and best Hershey’s Best Brownies, use high-quality unsweetened natural cocoa powder (like Hershey’s Special Dark for a deeper flavor). Ensure your vanilla extract is pure, not imitation. Fresh, large eggs at room temperature blend more evenly into the batter.
Step-by-Step Preparation Instructions
Here’s how to whip up the ultimate Hershey’s Best Brownies Recipe with Cocoa:
- Preheat & Prep (5 minutes): Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line with parchment paper for easy lifting. This helps ensure your fudgy squares don’t stick.
- Combine Dry Ingredients (2 minutes): In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. It should look well-mixed, like a fine chocolate powder. (Tip: Sifting the cocoa can prevent lumps and ensure your Hershey’s Best Brownies are smooth!)
- Mix Wet Ingredients (3 minutes): In a separate large bowl, whisk the melted butter, eggs, and vanilla extract until smooth and well combined. The mixture should be glossy yellow.
- Combine Wet & Dry (3 minutes): Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine. (For a fudgier brownie, stop mixing as soon as the flour disappears. My personal rule of thumb is ‘mix just enough, then stop!’)
- Pour & Spread (1 minute): Pour the brownie batter into your prepared baking pan and spread evenly with a spatula. It will be thick and shiny.
- Bake (20-25 minutes): Bake for 20-25 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter. (If it comes out clean, they’re likely overbaked and will be more cakey than fudgy.) The top should look set and slightly cracked. This timing is key for truly fudgy Hershey’s Best Brownies.
- Cool (30-60 minutes): Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for fudginess and clean slices. (Troubleshooting: If they crumble when you cut them, they needed more cooling time!)
When and How to Use It (Occasions, Storage)
This Hershey’s Best Brownies Recipe with Cocoa is perfect for almost any occasion where you crave a rich, chocolatey treat:
- Weeknight Desserts: A quick, satisfying reward after dinner, easily made from pantry staples.
- Potlucks & Parties: Always a crowd-pleaser that travels incredibly well, disappearing fast!
- School Lunches/Snacks: A sweet surprise that holds up perfectly in lunchboxes.
- Holiday Gatherings: Easy to make in advance for festive tables, lessening your holiday stress.
Serving Ideas and Pairings:
- À la Mode: Serve warm with a generous scoop of vanilla ice cream and a drizzle of hot fudge for pure indulgence.
- With Berries: Fresh raspberries or sliced strawberries add a lovely tart contrast that brightens the chocolate.
- Coffee Break: A perfect companion to a hot cup of coffee or a cold glass of milk – pure comfort!
Storage:
- Fridge: Store these decadent brownies in an airtight container at room temperature for up to 3-4 days. They can also go in the fridge for up to a week; I find they often get even fudgier after a day or two!
- Freezer: For longer storage, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months.
Thawing & Reheating:
- Thaw frozen brownies at room temperature for about an hour. For a warm, gooey treat that tastes freshly baked, microwave an individual brownie for 10-20 seconds.
How It Supports Effortless Homemade Decadence
This Hershey’s Best Brownies Recipe with Cocoa makes achieving luxurious desserts surprisingly simple and fuss-free:
- Speedy Satisfaction: From gathering your ingredients to popping them in the oven, this recipe takes under 15 minutes. You get rich, deep chocolate flavor without a long wait.
- Budget-Friendly Bliss: It uses common pantry staples that are easy on the wallet, making gourmet taste accessible for any family budget.
- Universal Appeal: This is a timeless classic that consistently earns rave reviews. It’s one of my go-to recipes because I know my effort is always appreciated, bringing smiles all around.
Tips, Adjustments, and Cautions — Expanded with Hershey’s Best Brownies
Here are my top tips for ensuring your Hershey’s Best Brownies are absolutely perfect:
- Technique Upgrades: For extra fudginess, slightly underbake the Hershey’s Best Brownies. The residual heat from the pan will continue to cook them as they cool, leading to that irresistible gooey center. Avoid overmixing the batter, as too much air can make them less dense and chewy.
- Seasoning Adjustments: A pinch of flaky sea salt sprinkled on top immediately after baking elevates the chocolate flavor beautifully and adds a subtle crunch. For a hint of warmth, try adding a dash of cinnamon — it pairs wonderfully with cocoa.
- Texture Control: To ensure the ultimate fudgy Hershey’s Best Brownies, measure your flour accurately. Too much flour is the quickest way to end up with cakey, dry results instead of dense, chewy squares. Using melted butter is also key for that signature chewiness.
- Allergy or Dietary Notes: For a dairy-free version, use a plant-based butter alternative that measures cup-for-cup like regular butter. Please note that this particular Hershey’s Best Brownies recipe contains gluten and eggs.
FAQs
How do I know when my Hershey’s Best Brownies are done baking?
A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. If it’s completely clean, they might be overbaked and less fudgy. The edges should look set and the center just slightly jiggly.
Can I make these Hershey’s Best Brownies without a stand mixer?
Absolutely! This Hershey’s Best Brownies Recipe with Cocoa comes together easily with just a couple of bowls and a whisk. No special equipment is needed for delicious results, making it perfect for any kitchen.
What’s the difference between fudgy and cakey Hershey’s Best Brownies?
Fudgy brownies, like these, have a dense, moist, and chewy texture with a gooey center. Cakey brownies have more flour and leavening, giving them a lighter, fluffier, more cake-like crumb. This recipe is specifically designed for maximum fudginess.
Can I double this Hershey’s Best Brownies recipe?
Yes, you can double the ingredients and bake it in a larger pan (e.g., a 10×15 inch pan or two 9×13 inch pans). Baking time may vary, so keep a close eye on them starting at 25 minutes, checking for those moist crumbs.
What type of cocoa powder is best for Hershey’s Best Brownies?
For a classic, rich chocolate flavor, unsweetened natural cocoa powder (like Hershey’s brand) is ideal. If you prefer a darker, more intense flavor, try Hershey’s Special Dark Cocoa Powder — it will give them a really deep color.
How long do Hershey’s Best Brownies stay fresh?
When stored in an airtight container at room temperature, these Hershey’s Best Brownies will stay wonderfully fresh and fudgy for 3-4 days. I often find they taste even better on day two as the flavors meld!
Can I add chocolate chips or nuts to my Hershey’s Best Brownies?
Absolutely! Fold in ½ to 1 cup of your favorite chocolate chips (semi-sweet, milk, or dark) or chopped nuts (walnuts, pecans) during the last step of mixing the batter for added texture and flavor. It’s a fantastic way to customize them.
Conclusion
This Hershey’s Best Brownies Recipe with Cocoa truly delivers that ultimate fudgy, chocolatey perfection every time. It’s simple, satisfying, and guaranteed to be a family favorite — a recipe I turn to again and again. Go ahead, make a batch today, and don’t forget to save this recipe to your Pinterest board for future cravings!
Print
Hershey’s Best Brownies Recipe with Cocoa
- Total Time: 67 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Rich, fudgy Hershey’s Best Brownies made with cocoa powder for an irresistible, dense, and chewy dessert. Perfect for satisfying chocolate cravings.
Ingredients
- Granulated Sugar: 2 cups (400g)
- All-Purpose Flour: 1 cup (120g)
- Unsweetened Natural Cocoa Powder (Hershey’s brand recommended): ¾ cup (75g)
- Baking Powder: ½ teaspoon (2g)
- Salt: ¼ teaspoon (1.5g)
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon (5ml)
- Unsalted Butter (melted): 1 cup (226g)
Optional Add-ins & Smart Swaps:
- Chocolate Chips (milk, semi-sweet, or dark): ½ cup (85g)
- Nuts (walnuts, pecans): ½ cup (60g)
- Espresso Powder: 1 teaspoon (5g)
- Oil (vegetable or canola): Can substitute for butter for a slightly different texture, but butter offers superior flavor.
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line with parchment paper for easy lifting.
- Combine Dry Ingredients: In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. It should look well-mixed, like a fine chocolate powder.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, eggs, and vanilla extract until smooth and well combined. The mixture should be glossy yellow.
- Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine.
- Pour & Spread: Pour the brownie batter into your prepared baking pan and spread evenly with a spatula. It will be thick and shiny.
- Bake: Bake for 20-25 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The top should look set and slightly cracked.
- Cool: Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for fudginess and clean slices.
Notes
For the most authentic and best results, use high-quality unsweetened natural cocoa powder (like Hershey’s Special Dark for a deeper flavor). Ensure your vanilla extract is pure, not imitation. Fresh, large eggs at room temperature blend more evenly into the batter.
Optional Add-ins & Smart Swaps: Fold in ½ cup (85g) chocolate chips or ½ cup (60g) nuts for added texture. A teaspoon (5g) of espresso powder enhances cocoa flavor. Vegetable or canola oil can substitute for butter, though butter offers superior flavor.
Troubleshooting: If brownies crumble when cut, they needed more cooling time. Cooling completely is crucial for fudginess and clean slices.
Nutrition Note: Nutritional data is an estimate based on ingredients and assumed serving size (1/16 of the batch), as it was not provided in the original article.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 28g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Hershey’s Best Brownies, Cocoa, Fudgy Brownies, Chocolate Dessert, Easy Brownies, Classic Brownies
