Who doesn't love a good brownie? These Hershey Cocoa Brownies are fudgy, chocolatey and absolutely delish! Rich and decadent, they are the perfect dessert for any occasion. This Hershey brownie recipe is easy to follow and produces delicious, fudgy brownie results every time.
Why You Will Love This Hershey Brownie Recipe
You will love this one bowl recipe for moist, fudgy cocoa powder brownies. They take no more time to make than box mixes, but the flavor and texture is better. Since you're baking from scratch, there's also no preservatives in them.
Plus, it's super easy to double this Hershey brownie recipe, or freeze a pan of for unexpected guests! Fresh fudgy brownies were never easier, so next time you're in the mood for some amazing brownies, give this Hershey brownie recipe recipe a try!
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Ingredients needed
- All purpose flour
- Salt
- Hershey's Cocoa powder - Or any brand Unsweetened baking cocoa, even Hershey's Cocoa Special Dark.
- Baking powder
- Butter - Unsalted.
- Sugar - Granulated.
- Eggs
- Vanilla extract
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Hershey Brownie Recipe
You can do the two bowl method or one bowl method when making these Hershey's cocoa brownies.
Two Bowl Method: You cream the butter, sugar, and eggs in one bowl, and mix the cocoa powder & flour in a separate bowl. This ensures not unsweetened cocoa lumps are in your baked Hershey's cocoa brownies.
One Bowl Method: Or for less clean up, you can first cream the butter, sugar, eggs, and vanilla, then add the flour, cocoa powder, and salt on top and use a spatula (or mixer on slow!) to mix the dry ingredients.
Just make sure to break up any small lumps of cocoa powder while mixing.
Measure your ingredients
- Preheat your oven to 350 F, and either grease or line your brownie pan with parchment or aluminum foil. This lets you simply lift the entire 8"x8" square of brownies out of the pan after baking!
- Measure out the Hershey's cocoa powder, flour, and salt. Let your butter soften to room temperature.
Mix The Wet Ingredients
- Cream the butter, sugar, and eggs. Add the vanilla extract. Mix until creamy, but not fluffy.
Add The Dry Ingredients
- Stir in the flour, baking powder, & cocoa powder. 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 adding to the wet ingredients. This ensures uniform distribution of the cocoa powder, and breaks up any small lumps.
Bake & Cut The Hershey Brownies
- Spread the brownie batter into an 8x8 baking 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.
- After baking the brownies, let them cool 10 minutes. Turn out and cut into 9 brownies.
PRO TIP: If you want to make a 9x13 pan, simply double this Hershey brownie 8x8 pan recipe!
Serving suggestions
These moist, fudgy brownies are delicious just by themselves, or with a scoop of vanilla ice cream and a drizzle of Hershey's Chocolate Syrup.
Love brownies? See our Chocolate Peanut Butter Brownies, Mummy Brownies, Crinkle Brownie Cookies, Brownies with Cream Cheese Frosting, and Hocus Pocus Brownies.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
Any unsweetened cocoa powder will work. Substitute vegetable oil for the butter if you want to keep these non dairy Hershey Cocoa Brownies also.
Variations
If your are a dark chocolate fan, try making these regular Hershey cocoa brownies with Hershey's Dark Cocoa powder for even more intensely chocolatey brownies.
Equipment
Having the right size brownie pan is essential to the right texture for brownies. Bake this Hershey brownie recipe in an 8x8 pan for thick, fudgy brownies.
Top Tips
- Sifting cocoa powder with flour first makes sure there are no dry Hershey cocoa lumps in your baked brownies.
- Cool brownies before slicing.
- Substitute vegetable oil for the butter if you want to be non dairy fudge brownies.
- If using salted butter, omit the salt listed in the recipe.
- If using a glass baking dish, line 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.
Frequently asked questions
Yes! You can cover a pan of uncooked brownies and freeze them. Let them defrost first, then bake at the recipe temperature and time like normal.
The secret to the fudgiest, most chocolaty brownies is cocoa powder - not melted chocolate, and oil instead of butter.
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, as cocoa clumps. Breaking the clumps up by sifting with your dry ingredients prevents hard, dry lumps in your baked brownies.
Yes, this prevents your brownies from tearing or sticking to the knife when cutting.
Yes, cocoa powder and cacao powder are very similar, the only difference being that cocoa is processed at a much higher temperature. Use either for this recipe.
Yes, Doubling this Hershey\s cocoa brownie 8x8 recipe will let you fill a 9x13 baking pan for nice thick, fudgy 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.
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📖 Recipe
Hershey Cocoa Brownies
Equipment
- 1 8 x 8 square glass cake pan (or)
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
- Preheat your oven to 350 F, and either grease or line your brownie pan with parchment or aluminum foil. This lets you simply lift the entire 8"x8" square of brownies out of the pan after baking! Set pan 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.½ cup butter, 1 cup sugar, 1 teaspoon vanilla extract, 2 large eggs
- Add the flour, baking powder, cocoa powder, and salt to the bowl. Mix with a spatula, breaking up any small lumps in the cocoa powder. PRO TIP: For the Two Bowl method, simply whisk the dry ingredients in a separate bowl before adding to the wet ingredients. This ensures uniform distribution of the cocoa powder, and breaks up any small lumps.½ cup flour, ⅓ cup cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder
- 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 brownie batter into an 8x8 baking pan. Bake for 22-25 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.
- Remove from oven and cool for 10 minutes. Remove from pan and cut. Serve immediately.
Notes
- Doubling this Hersheys cocoa brownie 8x8 recipe will let you fill a 9x13 baking pan for nice thick, fudgy 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.
- Sifting cocoa powder with flour first makes sure there are no dry Hershey cocoa lumps in your baked brownies.
- Cool brownies before slicing.
- Substitute vegetable oil for the butter if you want to be non dairy fudge brownies.
- If using salted butter, omit the salt listed in the recipe.
- If using a glass baking dish, line 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.
Susan says
I doubled the recipe. The batter was delicious, I then added peanut butter, gram crackers, and marshmallows.
Kelly Bloom says
Ohhhh! That sounds scrumptious!
Heather Avallone says
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!