Hershey's Fudgy Brownies Recipe
Who doesn't love a good brownie? These famous Hershey cocoa brownies are fudgy, chocolatey and absolutely delicious! Rich and decadent, they are the perfect dessert for any occasion. These moist brownies come out perfect, every time.
Servings: 9 Brownies
Calories: 229kcal
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
Calories: 229kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 100mg | Fiber: 2g | Sugar: 22g | Vitamin A: 375IU | Calcium: 30mg | Iron: 1mg