Hershey’s Best Brownies

These Hershey’s best brownies are a quick and easy one-bowl brownie recipe that produces dense and fudge-like brownies. Perfect for a quick chocolate fix!

Hershey's Best Brownies - A quick and easy one-bowl brownie recipe that produces dense and fudge-like brownies.

Let me introduce you to the very first brownie recipe that I ever made from scratch… Hershey’s best brownies.

I can’t even tell you how ridiculously proud of myself I was for mixing together this recipe time and again in a post-college, no-longer-at-home, gaining-your-independence kind of way. I wasn’t just surviving, I was BAKING BROWNIES, for goodness sake. Look out, world! (ha!)

But seriously, this recipe was just what I needed to flex a little baking muscle and gain some independence in the kitchen so that I could go on to tackle all sorts of more complicated recipes. The perfect brownie stepping stone, if you will.

MY OTHER RECIPES

Hershey's Best Brownies - A quick and easy one-bowl brownie recipe that produces dense and fudge-like brownies.

Once I stumbled upon Hershey’s best brownies recipe, I realized that they are the easiest possible brownie recipe that doesn’t come from a box, and you can have fresh-from-the-oven brownies ready in less than 45 minutes. I was sold, and these brownies became a regular appearance in my kitchen.

Now, these bake up a bit on the thin side, so if you prefer your brownies a little thicker, feel free to use an 8-inch square pan instead of the 9-inch, and bump up the baking time by a few minutes.

If you need a super simple, one-bowl, one-spoon brownie recipe, look no further!

Hershey's Best Brownies - A quick and easy one-bowl brownie recipe that produces dense and fudge-like brownies.

Hershey's Best Brownies

Servings 16 brownies
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Course:Snack
Cuisine:American
Author: Michelle
A quick and easy one-bowl recipe that produces dense and fudge-like brownies.

Ingredients:

  • ½
    cup
    unsalted butter, melted
  • 1
    cup
    granulated sugar
  • 1
    teaspoon
    vanilla extract
  • 2
    eggs
  • ½
    cup
    all-purpose flour
  • cup
    unsweetened cocoa powder
  • ¼
    teaspoon
    baking powder
  • ¼
    teaspoon
    salt
  • ½
    cup
    chopped nuts (optional)

Directions:

  1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan and line with parchment paper or foil (for easy removal, if desired).
  2. In a medium bowl, stir together the butter, sugar and vanilla with a wooden spoon. Add the eggs and beat well with the spoon. Add the flour, cocoa powder, baking powder and salt and stir gently until well blended. Stir in the nuts, if using. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until brownies begin to pull away from sides of the pan and a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in the a pan on wire rack. Cut into squares and serve. (If you used parchment paper or foil, use that to lift the brownies out and cut on a cutting board.) The brownies can be stored in an airtight container at room temperature for up to 4 days.

Recipe Notes:

These brownies are on the thin side; if you like thicker brownies, bake them in an 8x8-inch square pan and increase the baking time by a couple of minutes.

Nutrition:

Calories: 152kcal
Fat: 8g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 46mg
Potassium: 72mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 12g
Protein: 2g
Vitamin A: 4.1%
Calcium: 1.3%
Iron: 3.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!