Hersheys Best Brownies
Hersheys Best Brownies are fudgy, chocolate forward, and easy to make with pantry staples. The glossy top and moist center create a chewy, slightly crackled bite that works for snacks, desserts, or potlucks. This simple recipe is perfect for an easy weeknight treat or sharing with friends, giving you dependable results every time.
Equipment
- 9-inch square baking pan
- Parchment Paper
- Mixing Bowl
- Wooden Spoon
- Wire Rack
Ingredients
- 1/2 cup (113 g) unsalted butter, melted Melted to provide rich fat and shine, contributes moisture and helps create a tender crumb while carrying flavor throughout the batter; cool slightly before mixing with sugar and eggs to avoid curdling and ensure even incorporation.
- 1 cup (198 g) granulated sugar Granulated to sweeten the brownies and assist in structure by dissolving into the butter and eggs, creating a proper balance of sweetness and texture; creaming with melted butter helps dissolve sugar for a glossy, fudgy result.
- 1 teaspoon vanilla extract Aromatic to enhance and deepen chocolate flavor, provides a warm, rounded background note that complements cocoa without overpowering; add with the eggs or batter for even distribution of flavor.
- 2 eggs Beaten to bind ingredients, add moisture, and contribute to structure and lift through coagulation of proteins during baking; beat briefly with sugar to incorporate air without making the brownies cakey.
- 1/2 cup (71 g) all-purpose flour All-purpose to provide the necessary gluten for structure and chew, used sparingly here to keep the texture dense and fudgy rather than cakey; sift or whisk with cocoa and leavening for even distribution.
- 1/3 cup (28 g) unsweetened cocoa powder Unsweetened to deliver concentrated chocolate flavor and color while contributing minimal fat, intensifying the overall chocolate profile; whisk with flour and other dry ingredients to avoid lumps and ensure even chocolate taste.
- 1/4 teaspoon (0.25 teaspoon) baking powder Leavening to offer a slight lift that counterbalances density, producing a subtle rise without turning the brownies cake-like; measure precisely to maintain the intended fudgy texture.
- 1/4 teaspoon (0.25 teaspoon) salt Seasoning to enhance overall flavor balance, suppress bitterness and highlight sweetness and chocolate nuances; dissolve with the dry ingredients to distribute evenly throughout the batter.
- 1/2 cup (57 g) chopped nuts (optional) Optional to add crunch, nutty flavor, and textural contrast, can be toasted beforehand for deeper flavor and stirred into the batter or sprinkled on top before baking for visual appeal.
Instructions
- 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).: The warm smell as your oven reaches 350 degrees F cues you that the baking environment is ready, and the gentle preheat hum is satisfying. Greasing and lining the pan prevents sticking and makes lifting the finished squares simple, which helps preserve the glossy crackled top when you slice. Avoid skipping the lining if you want clean edges, because cutting brownies directly from an unlined pan often leads to ragged pieces and can tear the crust.
- 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.: When you mix melted butter with granulated sugar , the texture becomes slightly syrupy and the surface reflects light, a visual hint that the sugar is starting to meld. The aroma at this point is warm and vaguely caramel like, which is inviting. Use a wooden spoon for control, and be careful not to over stir which could incorporate air and lighten the final texture.
- 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 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.: As you add the eggs , the mixture will thicken and become glossy, and you may notice a gentle ribbon forming as you stir. This emulsion is crucial for structure, so mix until just blended for an even crumb. Overbeating here can whip in air, yielding a cakier result rather than a dense, fudgy interior.
- Add the flour, cocoa powder, baking powder and salt and stir gently until well blended: The moment you fold in all-purpose flour and unsweetened cocoa powder , the batter darkens and develops a matte sheen. Stir gently to avoid activating too much gluten, which would toughen the brownies. Look for streak free batter, and stop as soon as it is combined. A common error is vigorous mixing that yields a drier, more crumbly texture.
- Stir in the nuts, if using: Folding in the chopped nuts introduces a crunchy contrast that you can hear as they clink in the bowl, and they toast slightly during baking to deepen flavor. Make sure pieces are evenly distributed so every square has a bit of texture. Avoid overloading the batter with nuts, because that can interfere with the fudgy structure you are aiming for.
- Spread the batter evenly into the prepared pan: As you spread the batter into the lined 9-inch square pan , the surface should be glossy and even, with the spoon or spatula leaving light trails. An even thickness ensures uniform baking and consistent texture from edge to center. If the batter pools high in corners, gently nudge it to level, because uneven batter produces overcooked edges and an undercooked middle.
- Bake for 20 to 25 minutes: During baking you will notice a sweet, chocolate aroma filling the kitchen, and the top will form a shiny, slightly crackled crust. Check at about 20 minutes using a toothpick inserted in the center it should come out with moist crumbs attached, indicating fudgy doneness. A common mistake is overbaking until the toothpick comes out clean, which will dry the brownies and remove that gooey core you want.
- Cool completely in the pan on wire rack: Cooling on a wire rack lets air circulate around the pan so the brownies set evenly and the interior firms up without becoming dry. The cooling period also helps the flavors meld and the texture stabilize, making slicing neater. Cutting too soon often causes the brownies to fall apart, so be patient and allow them to reach room temperature.
- Cut into squares and serve: Once cooled, lift the brownies using the parchment or foil overhang if you used it, then cut on a board for clean edges. The first cut yields a satisfying resistance followed by a soft center, and the aroma is strongest immediately after slicing. A common pitfall is using a serrated knife that tears the top, so use a sharp chef knife and clean it between cuts for tidy squares.
- Store in an airtight container at room temperature for up to 4 days: Stored properly the brownies remain moist and enjoyable, and the flavor actually deepens a touch after a day. Keep them away from direct sunlight and strong odors, as chocolate absorbs nearby scents. Avoid refrigeration which can change the texture and make them firmer than intended.
Notes
- Thicker brownies option: If you prefer thicker brownies, use an 8x8 inch pan instead of a 9x9 inch and increase the baking time by a couple of minutes. This concentrates the batter and yields deeper squares. Keep an eye on the toothpick test to prevent overbaking.
- Nut variation guidance: The recipe calls for chopped nuts as optional, and if you include them, toast them briefly beforehand for extra flavor. Chop uniformly so they distribute evenly. Avoid oversized pieces that skew texture in individual bites.
- Mixing caution: Stir gently when adding the dry ingredients to prevent over development of gluten, which would make brownies more cake like. Fold until streaks disappear rather than vigorous beating.
- Pan prep tip: Line the pan with parchment or foil for easy removal and cleaner edges, and lightly grease the liner so the top does not stick when lifted out. This preserves the shiny crust when you slice.
- Storage advice: Store brownies in an airtight container at room temperature for up to four days to retain moisture. If you want to freeze, wrap tightly and freeze for up to two months, thaw slowly at room temperature before serving.