This one-bowl Hershey's Cocoa Brownies recipe is your shortcut to fudgy, decadent deliciousness. With simple ingredients like butter, sugar, eggs, flour, cocoa powder, and everyone's favorite Hershey's Cocoa, these brownies come together in a flash.
No need for multiple bowls or fancy equipment – just whip up the batter, pour it into a pan, and bake! In under 30 minutes, you'll be enjoying warm, gooey brownies perfect for a sweet treat or anytime chocolate craving.
Why You'll Love This Recipe
You will love this one bowl Hersheys cocoa brownies recipe for fudgy chocolate, moist brownies. These chocolate treats take just minutes to make, less than box mixes, but the flavor and texture is better.
And, since you're baking from scratch, there's also no preservatives in them.Plus, it's super easy to double this recipe, or freeze a batch for unexpected guests!
- Easy to make. You can whip this recipe up in just minutes!
- Moist and fudgy. The eggs make these dense and moist.
- Affordable. You probably have everything you need on hand already!
Ingredients You'll Need
- Flour - All purpose.
- Salt
- Cocoa powder - Or any unsweetened brand will work.
- Baking powder
- Butter - Unsalted and softened to room temperature. Omit the salt if you use salted butter.
- Sugar - Regular white granulated sugar.
- Eggs
- Vanilla extract
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Hersheys cocoa brownies
Whip up a batch of quick and easy, one bowl Hersheys cocoa brownies. Made with simple ingredients for rich, fudgy brownies that are the ultimate treat for any occasion.
- Preheat your oven to 350 F, and either grease or line your brownie pan with parchment or aluminum foil. This let's you easily lift the entire 8"x8" brownie slab out after baking!
- Measure out the Hershey's cocoa, flour, and salt and let the butter come to room temperature.
- Cream the softened butter, sugar, and eggs. Add the vanilla extract. Mix until creamy, but not fluffy.
- Stir in the flour, baking powder & cocoa. You can use a wooden spoon, spatula, or a electric hand mixer.
- Stir with either a spatula or with electric mixer on the slow setting. Be sure to scrape the sides with the spatula to mix everything well.
PRO TIP: For the Two Bowl method, simply whisk the dry ingredients in a separate bowl before mixing the batter. This ensures uniform distribution and breaks up any small lumps.
Bake and Cool The Hershey Brownies
- Spread the thick brownie batter into an 8x8 inch pan. Bake for 22-25 minutes in the preheated oven. They will appear soft in the middle, but as long as the toothpick comes out clean, remove from the oven. Do not over bake, the brownies will continue to cook while cooling.
- Remove the brownies from the oven and let them cool completely. Turn or lift out and cut into 9 brownies. Serve with a glass of milk.
PRO TIP: If you want to make a 9x13 pan, simply double this recipe and bake for 33-35 minutes!
Tips For Success
- Cool completely before slicing.
- You can use vegetable oil if you want to make these non dairy brownies.
- Line the baking pan with aluminum foil, then spray with non stick spray. You will be able to lift the brownies out and peel the foil off for an easy clean up. You can also use parchment paper.
Substitutions and Variations
- Adding a teaspoon of instant coffee powder adds even more depth to the chocolatey flavor.
- Substitute vegetable oil for the butter if you want to be non dairy fudge brownies.
- If you're a dark chocolate fan, try making this brownies recipe with Hershey's Special Dark Cocoa for even more intensely chocolatey brownies.
Serving Suggestions
Enjoy a moist, fresh baked brownie all itself, with a glass of milk, or get decadent and transform it into a brownie sundae with a scoop of vanilla ice cream and a drizzle of Hershey's Chocolate Syrup.
Storage Options
- These Hersheys cocoa brownies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer-term storage, freeze them individually wrapped in plastic wrap or foil for up to 3 months.
- Thaw them overnight in the refrigerator or reheat them gently in the microwave for a few seconds.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Having the right size pan is essential for the right texture for this recipe. Bake in an 8x8 dish for thick, when you make these moist brownies.
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Frequently Asked Questions
Moist, fudgy brownies have a higher fat-to-flour ratio than cakey brownies. More fat is the secret - as in, butter, oil, or eggs. A cakey brownies have more flour, and use baking powder for leavening.
Yes, always, breaking the clumps up by sifting prevents hard, dry bitter chocolate lumps in your baked brownies.
Cool completely, this will make is SO much easier to cut the slab, without any tearing. Waiting is the hardest part!
Yes, Doubling this 8x8 inch recipe will let you fill a 9x13 baking dish for nice thick, moist brownies. Bake for 33-35 minutes. They will appear soft in the middle, but as long as the toothpick comes out clean, remove from the oven. Do not over bake, the brownies will continue to cook while cooling.
More Delish Recipes
Hershey's Fudgy Brownies Recipe
Equipment
Ingredients
- ½ cup butter softened to room temperature
- 1 cup sugar white granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup flour all purpose
- ⅓ cup cocoa powder Hershey's
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
One Bowl Brownies Method
- Preheat your oven to 350 F, and either grease or line your pan with parchment or aluminum foil. This let's you easily lift the entire 8"x8" brownie slab out after baking! Set aside.
- Measure out the Hershey's cocoa powder, flour, and salt. Let your butter soften to room temperature.
- In a large bowl, cream the softened butter with the sugar and vanilla. Add the eggs and mix well.
- Add the flour, baking powder, cocoa powder, and salt to the bowl. Mix with a spatula, breaking up any small lumps in the batter.PRO TIP: For the Two Bowl method, simply whisk the dry ingredients in a separate bowl before adding to the wet ingredients.
- Stir with either a spatula about 50 strokes, or until flour and cocoa are mixed into the sugar, butter, and egg mixture. Or use an electric mixer on the slow setting. Be sure to scrape the sides with the spatula to mix everything well.
- Spread the thick chocolate batter into an 8x8 inch baking dish. Bake for 22-25 minutes in the preheated oven. They will appear soft in the middle, but as long as the toothpick comes out clean, remove from the oven. Do not over bake, the brownies will continue to cook while cooling.
- After baking the brownies, let them cool completely. Turn out and cut into 9 brownies.Serve immediately with a glass of milk.
Notes
- You can double this Hersheys cocoa brownie 8x8 recipe will let you fill a 9x13 baking dish for nice thick, moist brownies. Bake for 33-35 minutes. They will appear soft in the middle, but as long as the toothpick comes out clean, remove from the oven. Do not over bake, the brownies will continue to cook while cooling.
- Cool completely before slicing.
- Substitute vegetable oil if you want non dairy fudge brownies.
- If using salted butter, omit the salt listed in the recipe.
- Line the pan with aluminum foil, then spray with non stick spray. You will be able to lift the brownies out and peel the foil off for an easy clean up.
Nutrition
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Cheryl
Can I use air fryer?
I don't have an oven.
Kelly Bloom
I've never used an air fryer to make these brownies, so I just can't say. I think you might need one of the larger tray style air fryers though, not the small basket style. I'd also reduce the heat by 25 degrees.
Geraldine Gilbert
Waiting to see results. Recipe said two bowl mix dry ingredients. Isn’t sugar a dry ingredient? So mixed eggs, butter and vanilla and added dry. Please reword(?) recipe if this is bad to do? Eggs and sugar were definitely not creamed…
Kelly Bloom
There are two methods listed. The TWO BOWL METHOD: Two Bowl Method
Cream the butter, sugar, and eggs in one bowl, and mix the cocoa & flour in a separate bowl. This ensures no unsweetened chocolate lumps in the batter.
Geraldine Gilbert
I sifted to insure no lumps since I missed creaming. Oh use by date on cocoa 10 2017. No complaints, will not toss yet.
Geraldine Gilbert
Update on sugar addition. Brownies turned out fine. Very tasty made double batch, put half in a glass 8” and half in a metal pan. Had to bake glass pan 5 minutes longer but turned out much better looking than metal pan.
Kelly Bloom
Fantastic! My kids used to LOVE these brownies, 🙂
Susan
I doubled the recipe. The batter was delicious, I then added peanut butter, gram crackers, and marshmallows.
Kelly Bloom
Ohhhh! That sounds scrumptious!
Heather Avallone
At first I didn’t think these brownies would be very good. When I put all the ingredients together it was very thick, but they turned out delicious and helped me and my daughter with our sugar/ chocolate craving!