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.

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Hershey's Best Brownies

A quick and easy one-bowl recipe that produces dense and fudge-like brownies.

Ingredients:

  • ½ cup (113 grams) unsalted butter, melted
  • 1 cup (198 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup (71 grams) all-purpose flour
  • ⅓ cup (28 grams) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (57 grams) 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 8×8-inch square pan and increase the baking time by a couple of minutes.

Did you make this recipe?

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

(Recipe from Hershey’s)

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