Hershey’s brownie recipe delivers exactly what you crave: fudgy, intensely chocolatey squares that disappear faster than you can cut them. Whether you need a last minute dessert for a party or a cozy weekend baking project, these cocoa powder brownies hit every mark.

The secret here is Hershey’s unsweetened cocoa powder, which creates that deep, dark chocolate flavor without any fuss. Let me walk you through everything you need to know to nail these brownies on your first try.

Why You’ll Love This Recipe

These brownies check every box for chocolate lovers. Here is what makes them special:

Incredibly fudgy texture with a crackly top that looks bakery perfect
Uses pantry staples you probably already have on hand
One bowl and about 45 minutes from start to finish
Easily customizable with mix ins like nuts, chocolate chips, or caramel
Perfect for beginners with no fancy techniques required

My Experience Making This Recipe

I have made this recipe more times than I can count, and it never disappoints. The kitchen fills with that rich chocolate aroma about halfway through baking, and honestly, waiting for them to cool is the hardest part.

Last time I made these for a family gathering, the entire pan vanished in under an hour. My nephew actually asked if I ordered them from a bakery, which felt like the ultimate compliment.

The texture hits that sweet spot between gooey and cakey, leaning more toward fudgy. Every batch reminds me why simple recipes done right beat complicated ones every time.

Recipe Overview

Recipe Name: Hershey’s Brownie Recipe
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories per Serving: 210 calories

Equipment You Will Need

9×13 inch baking pan
Large mixing bowl
Medium saucepan or microwave safe bowl
Whisk or wooden spoon
Measuring cups and spoons
Parchment paper or non stick spray
Wire cooling rack
Toothpick for testing doneness

Ingredients for Hershey’s Brownie Recipe

Unsalted butter : 1 cup (2 sticks), melted
Granulated sugar : 2 cups
Vanilla extract : 2 teaspoons
Large eggs : 4, at room temperature
Hershey’s unsweetened cocoa powder : 3/4 cup
All purpose flour : 1 cup
Salt : 1/2 teaspoon
Baking powder : 1/2 teaspoon
Semi sweet chocolate chips : 1 cup (optional)

Ingredient Notes and Substitutions

Hershey’s cocoa powder: This unsweetened cocoa provides intense chocolate flavor without added sweetness. Dutch process cocoa works but creates a milder, less tangy result.
Unsalted butter: Melted butter creates that dense, fudgy texture we want. Salted butter works if you reduce the added salt by half.
Granulated sugar: White sugar gives brownies their signature crackly top. You can substitute half with brown sugar for a chewier texture.
All purpose flour: Keeps the structure without making brownies cakey. Gluten free all purpose flour substitutes at a 1:1 ratio.
Eggs: Room temperature eggs incorporate better and create a smoother batter. Two flax eggs work for a vegan option, though the texture changes slightly.
Vanilla extract: Enhances the chocolate flavor surprisingly well. Almond extract makes an interesting substitute for a different flavor profile.

How to Make Hershey’s Brownie Recipe

Step 1: Preheat and Prep Your Pan

Set your oven to 350 degrees Fahrenheit and position the rack in the center. Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Greasing the pan before adding parchment helps it stick in place. This step saves you from the heartbreak of brownies welded to your pan.

Step 2: Melt the Butter

Melt the butter in a medium saucepan over low heat, or microwave in 30 second bursts. You want it fully melted but not bubbling or browned.

Browned butter tastes amazing in many recipes, but here it changes the flavor profile away from that classic Hershey’s taste. Let it cool for about 5 minutes before proceeding.

Step 3: Combine Butter and Sugar

Pour the slightly cooled melted butter into a large mixing bowl. Add the sugar and whisk vigorously for about 2 minutes until the mixture looks slightly lighter.

This step dissolves some sugar and starts building that gorgeous shiny top. Do not skip the whisking time here.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, whisking well after each addition. Add the vanilla extract with the last egg.

Adding eggs individually prevents the batter from breaking and ensures even distribution. The mixture should look smooth and glossy at this point.

Step 5: Incorporate the Cocoa Powder

Sift the Hershey’s cocoa powder directly into the bowl to prevent lumps. Fold it in gently using a spatula or wooden spoon until no dry streaks remain.

Sifting might seem fussy, but cocoa powder clumps like nobody’s business. Those clumps create dry pockets in your finished brownies.

Step 6: Add Dry Ingredients

Whisk together the flour, salt, and baking powder in a small bowl. Add this to the chocolate mixture and fold until just combined.

Overmixing at this stage develops gluten and turns fudgy brownies into tough brownies. Stop mixing the moment you see no more white streaks.

Step 7: Add Optional Mix Ins and Transfer to Pan

Fold in chocolate chips or your chosen mix ins if using. Pour the thick batter into your prepared pan and spread it evenly with a spatula.

The batter will be quite thick and glossy. Bang the pan gently on the counter a few times to release air bubbles and level the surface.

Step 8: Bake Until Set

Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should look set while the center appears slightly underdone.

Do not wait for a completely clean toothpick, or your brownies will overbake and turn dry. Residual heat continues cooking them as they cool.

Step 9: Cool Completely Before Cutting

Remove the pan to a wire rack and let the brownies cool completely, about 1 to 2 hours. Use the parchment overhang to lift them out, then slice with a sharp knife.

Patience pays off here. Cutting warm brownies creates a gooey mess, while cooled brownies slice into clean squares.

Pro Tip: Run your knife under hot water and wipe it dry between cuts for perfectly clean edges on every slice.

Tips for the Best Hershey’s Brownie Recipe

Use high quality cocoa powder since it carries the entire chocolate flavor.
Bring eggs to room temperature by placing them in warm water for 10 minutes.
Line the pan with parchment for easy cleanup and perfect removal.
Resist the urge to overbake. Fudgy brownies should look slightly underdone in the center.
Let the butter cool before adding eggs to prevent scrambling them.
Cut brownies when completely cool, or refrigerate for 30 minutes for the cleanest slices.

Common Mistakes to Avoid

Overbaking: This turns fudgy brownies into dry, cakey disappointments.
Using hot butter: Hot butter scrambles the eggs and creates a greasy texture.
Overmixing the batter: Too much stirring develops gluten and makes brownies tough.
Skipping the sift: Lumpy cocoa powder creates dry pockets in your finished brownies.
Cutting too soon: Warm brownies crumble and look messy no matter how careful you are.

Serving Suggestions

These brownies stand beautifully on their own, but a few additions take them over the top. Here are my favorite ways to serve them:

Warm with a scoop of vanilla ice cream and hot fudge drizzle
Dusted with powdered sugar for an elegant presentation
Topped with whipped cream and fresh raspberries
Crumbled over milkshakes or sundaes
Served alongside a cold glass of milk for a classic pairing

Variations to Try

Peanut butter swirl: Dollop peanut butter on top and swirl with a knife before baking for a sweet and salty twist.
Mint chocolate: Add 1/2 teaspoon peppermint extract and top with Andes mints after baking.
Walnut brownies: Fold in 1 cup of chopped walnuts for crunch and earthy flavor.
Salted caramel: Drizzle caramel sauce between layers and sprinkle flaky sea salt on top.
Espresso brownies: Add 2 teaspoons instant espresso powder to deepen the chocolate flavor dramatically.

Dietary Adaptations

Gluten free: Substitute a 1:1 gluten free flour blend. The texture remains nearly identical with minimal trade off.
Dairy free: Use melted coconut oil or vegan butter instead of regular butter. Flavor shifts slightly but works well.
Vegan: Replace eggs with flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg) and use vegan butter. Texture becomes slightly denser.
Low carb: Swap sugar for a granulated sweetener like allulose and use almond flour. Expect a different texture but satisfying results.

Storage and Reheating

Refrigerator

Brownies stay fresh in the refrigerator for up to one week. Store them properly to maintain that fudgy texture.

Place in an airtight container with parchment between layers
Bring to room temperature before serving for the best texture
Keep away from strong smelling foods

Freezer

Freeze brownies for up to 3 months without losing quality. They actually taste amazing straight from the freezer.

Wrap individual brownies tightly in plastic wrap
Place wrapped brownies in a freezer safe bag or container
Label with the date for easy tracking

Reheating

Gentle reheating brings back that fresh from the oven experience. Avoid microwaving too long or they turn rubbery.

Microwave for 10 to 15 seconds until just warm
Reheat in a 300 degree oven for 5 minutes for crispier edges
Let frozen brownies thaw at room temperature for 30 minutes before reheating

Nutrition Information

Nutrition Information (Per Serving)
Nutrient	Amount
Calories	210
Total Fat	12g
Saturated Fat	7g
Carbohydrates	26g
Fiber	1g
Sugar	19g
Protein	3g
Sodium	85mg
Cholesterol	62mg

Nutritional values are estimates based on standard ingredients and may vary based on specific products used and optional mix ins added.

Frequently Asked Questions

Can I use Dutch process cocoa instead of regular Hershey’s cocoa?

Yes, but Dutch process cocoa produces a milder, less tangy flavor. You may need to swap baking powder for baking soda since Dutch process is less acidic.

Can I make these brownies ahead of time?

Absolutely, brownies taste even better the next day as the flavors meld together. Make them up to 3 days ahead and store covered at room temperature.

How do I know when the brownies are done?

A toothpick should come out with a few moist crumbs, not wet batter or completely clean. The edges will look set while the center appears slightly soft.

Why did my brownies turn out cakey instead of fudgy?

Cakey brownies usually result from overbaking, overmixing, or too much flour. Measure flour by spooning it into the cup rather than scooping for accuracy.

Can I double this recipe for a larger batch?

Yes, double all ingredients and use a half sheet pan or two 9×13 pans. Baking time may increase by 5 to 10 minutes depending on pan size.

Final Thoughts

This Hershey’s brownie recipe proves that simple ingredients handled well beat complicated recipes every time. The rich, fudgy results speak for themselves, and the straightforward method means you can whip up a batch whenever the craving strikes.

Give this recipe a try this weekend and see why it has become a favorite in my kitchen. Once you taste these chocolatey squares, those boxed mixes will collect dust in your pantry forever.