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 10x15 inch pan or two 9x13 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.

Hershey'S Best Brownies Recipe With Cocoa

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