For the last week I’ve been in search of a seriously good brownie recipe. I wanted the final product to be thick and super moist. After much searching I finally found myself at the Hershey’s site. I figured, okay I have the ingredients let’s give it a shot. This was my first attempt at homemade brownies. Up until now I’ve taken the lazy way out by using package mix brownies, even those didn’t give me the results I was looking for.

This recipe is super easy and quick, taking a total of maybe 45 minutes start to finish.

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Hershey's Best Brownies

Yield: 9



  • 1/2 Cup unsalted butter, melted
  • 1 Cup granulated sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1/2 Cup all-purpose flour
  • 1/3 Cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 Cup chopped nuts, optional


  • 3 Tb unsalted butter, softened
  • 3 Tb unsweetened cocoa powder
  • 1 tbsp corn syrup
  • 1/2 tsp vanilla
  • 1 Cup powdered sugar
  • 2 Tb milk


  • Preheat oven to 350. Grease an 8 or 9 in square baking pan.  Mix first three ingredients, followed by the eggs; beat well.  Mix in remaining brownie ingredients. When the mixture is combined and smooth, poor into your prepared dish. Bake for 20-25 minutes. Timing varries and is crucial with brownies. You can easily overcook brownies or undercook them, which is maybe why finding the perfect recipe so hard.  I cooked these for 22 minutes, which left the edges just crunchy and the interior nice and moist without falling apart. You'll need to watch batch and judge for yourself when it's best to remove from the oven.
  • While your brownies are baking, mix your frosting ingredients until combined well and are a nice creamy but spreadable consistency.
  • Remove brownies from the oven and cool completely. Instead of cooling in the pan, I flipped the brownie upside down onto a cooling rack and used a second to flip it back right side up. Since I used Pam with flour, to grease the pan, it made easy work of releasing the brownies from the pan. It seriously just fell out. I figured, so much easier than using a spatula to get out of the pan later and this method also reduced the risk of the brownies continuing to cook in the warm pan.
  • When your hunk of brownie is completely cooled, frost and slice. For clean cuts: run your knife under hot water and dry before each new cut.
  • These turned out tasty, moist and super chocolatey.  For a chocolate lover, they might be just right since some say there is no such thing as too much chocolate. For me, it was chocolate overload. In the end, a partial success but I'll still be on search for that perfect recipe. If only Cold Stone Creamery would share their brownie recipe.


Calories: 365kcal, Carbohydrates: 47g, Protein: 4g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 97mg, Potassium: 134mg, Fiber: 2g, Sugar: 38g, Vitamin A: 491IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Keywords: Brownie, Chocolate