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.
These brownies are are guaranteed to satisfy your sweet tooth.
Why You'll Love These Cocoa Brownies
You will love this one bowl 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!
Fresh, delicious fudgy brownies were never easier, so next time you're in the mood for some amazing brownies, give this Hershey brownie recipe a try - you won't be disappointed!
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.
- 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.
- Vanilla extract
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make One Bowl Brownies
The one-bowl brownies method is quick and easy to make and to clean up.
First cream the butter, sugar, eggs, and vanilla, then add the flour, cocoa, and salt on top and use a spatula (or mixer on slow!) to mix the batter. Just make sure to break up any small lumps while mixing..
- 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!
Brownie Baking Tips
- 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.
Kelly's Baking Notes
I often make a double recipe and bake in a 9x13 inch pan for an extra 10 minutes, these brownies just get gobbled up so fast!
They're a family favorite, and one of the first recipes I taught each of my daughters. They satisfy that 'chocolate craving' perfectly!
If you're thinking "there's hardly any flour in these brownies" than yes, there is hardly any flour. That's because there's a lot of unsweetened cocoa powder, which behaves a lot like a flour.
When I make these brownies, it always surprises me how they look SO jiggly still in the middle when I first take them out of the oven. They continue to cook while cooling though.
Just like when you make chocolate chip cookies, brownies get hard and too crisp if allowed to bake until firm in the middle.
The key to getting that dense, moist, fudge-like brownie texture is the combination of eggs, fat, and sugar.
But especially the eggs and fat. There's a little baking powder, but the true source of the dense texture is the eggs, fat, and sugar.
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.
- These 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.
More Chocolate Recipes
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
- 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
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.
- 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.