I’m sharing my go-to recipe for classic Hershey brownies that are rich, fudgy, and utterly irresistible. These brownies have been a family favorite for generations, and I’m excited to pass them down to you.

The beauty of this recipe lies in its simplicity: just a few ingredients and straightforward steps result in perfectly dense, chocolatey brownies. You’ll love how easy it is to make them from scratch.

With a deep, velvety texture and intense chocolate flavor, these brownies are sure to satisfy any chocolate craving. Let’s get started on making these classic treats that are perfect for any occasion.

Serve warm with vanilla ice cream or enjoy them straight from the pan – either way, they’re sure to be a hit!

Ingredients for original hershey brownie

Here’s everything you need to make these classic Hershey brownies rich and fudgy.

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For the best results, use high-quality Hershey's cocoa powder and chocolate chips. You can find these ingredients at most grocery stores or online. Look for unsweetened cocoa powder in the baking aisle, and semi-sweet chocolate chips in the chocolate section. Consider using kosher salt for a slightly different flavor profile.

If you don't have unsweetened cocoa powder, you can substitute with a mixture of melted chocolate and flour, though this may alter the flavor slightly. For a nut-free version, simply omit the walnuts. If you prefer a chewier texture, bake for 23-25 minutes; for a firmer texture, bake for 28-30 minutes. You can also add a teaspoon of espresso powder to enhance the chocolate flavor.

Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To maintain freshness, consider wrapping individual brownies in plastic wrap before storing in an airtight container. When freezing, thaw at room temperature or warm in the microwave for a few seconds to enjoy.

Step-by-Step Instructions for Original Hershey Brownies

Follow these detailed steps to create rich, fudgy brownies that are sure to impress.

🔥 Step 1: Preheat and Prepare the Baking Pan

Preheat your oven to 350°F, ensuring it’s fully heated before you start mixing. I like to use the middle rack for even heat distribution. While the oven preheats, prepare your baking pan by greasing it with butter or non-stick spray, then line it with parchment paper, leaving some overhang for easy removal later. This step is crucial for preventing the brownies from sticking and ensuring they come out cleanly.

Make sure to press the parchment paper into the corners and up the sides of the pan. This creates a sling that makes removing the brownies after baking a breeze.

👨‍🍳 Step 2: Mix Dry Ingredients and Melt Chocolate

In a medium bowl, whisk together the 1 cup All-Purpose Flour, 0.5 cup Granulated Sugar, 0.75 cup Unsweetened Cocoa Powder, and 0.25 tsp Salt. I prefer using a whisk for this step as it ensures the ingredients are well incorporated and aerated. Set this mixture aside for now.

In a separate heatproof bowl, melt the 0.5 cup Butter and 1 cup Semi-Sweet Chocolate Chips together. You can do this in the microwave in 30-second increments, stirring between each interval until smooth, or over a double boiler on the stovetop. Be careful not to overheat the chocolate, as it can seize up and become grainy.

🥘 Step 3: Combine Wet Ingredients and Fold in Dry Ingredients

Once the chocolate mixture has cooled slightly, add the 2 whole Large Eggs one at a time, stirring vigorously after each addition until fully incorporated. The mixture should be smooth and glossy. Stir in the 1 tsp Vanilla Extract to enhance the flavor.

Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tough brownies. If you’re including 0.5 cup Chopped Walnuts, fold them in at this stage.

🔥 Step 4: Bake to Perfection

Pour the batter into your prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as this can result in dry brownies.

Remove the brownies from the oven and let them cool completely in the pan. The edges should be set, and the center should be slightly soft to the touch. Once cooled, use the parchment paper sling to lift the brownies out of the pan and cut them into squares.

The original Hershey brownie recipe is a classic dessert that has been a staple in many American households for decades. It’s rich, fudgy, and utterly irresistible 🍫. So, what makes this recipe so special? For starters, it uses high-quality Hershey’s cocoa powder, which gives the brownies a deep, chocolatey flavor that’s hard to beat.

Key Ingredients 🔑

• 1 and 1/2 sticks of unsalted butter (plus more for greasing the pan)
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of Hershey’s cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of chopped walnuts (optional)

To make the brownies, you’ll need to preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with butter. Then, melt the butter and sugar in a medium saucepan over low heat, stirring occasionally. Once melted, remove from heat and stir in the cocoa powder until well combined. Let it cool slightly before adding the eggs one at a time, followed by the vanilla extract.

Tips for Perfection 💡

To ensure your brownies turn out fudgy and not cakey, don’t overmix the batter! 💡 It’s also crucial to not overbake them. A good rule of thumb is to check for doneness at 25 minutes and then every 2-3 minutes thereafter until a toothpick inserted 2 inches from the pan’s edge comes out with a few moist crumbs.

With these simple tips and the original Hershey brownie recipe, you’ll be on your way to creating rich, fudgy, and utterly delicious brownies that are sure to become a family favorite 🍰.

Tips & Variations for Perfect Hershey Brownies

These tried-and-true tips will help you achieve rich, fudgy brownies every time you make this classic recipe.

Quality Chocolate Matters: For the best results, use high-quality chocolate. I recommend using Ghirardelli or Guittard chocolate chips for their rich, deep flavor. The type of chocolate you use directly impacts the final taste of your brownies.

Don’t Overmix: When combining the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to tough brownies. Stop mixing as soon as the ingredients are incorporated to keep your brownies tender and fudgy.

Check for Doneness: Use the toothpick test to check for doneness. Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs. If it’s clean, the brownies might be overdone. Keep an eye on them during the last few minutes of baking.

Cool Completely: Let the brownies cool completely in the pan before cutting. This allows them to set properly and makes them easier to cut into clean squares. If you cut them too soon, they might fall apart.

These classic Hershey brownies pack a rich, chocolatey punch in every bite. You’ll love the fudgy texture and deep cocoa flavor that makes them irresistible. The combination of unsweetened cocoa powder and semi-sweet chocolate chips creates a decadent chocolate experience that’s perfect for satisfying your sweet tooth.

The nutrition profile of these brownies highlights their dense energy content, primarily from fats and carbohydrates. You’ll get approximately 18g of total fat per serving, with 10g being saturated fat – that’s about 50% of your daily recommended intake. The high sugar content (25g per serving) contributes significantly to the total carbohydrate count of 35g.

While these brownies are indulgent, they can fit into a balanced diet when enjoyed in moderation. Consider pairing them with a glass of cold milk or a scoop of vanilla ice cream for an extra-special treat. Remember, one serving is one-fourth of the recipe, so cutting them into smaller squares can help manage portion sizes.