Go Back
–+ servings
logo

Hershey's Best Brownies

Hershey's cocoa brownies are perfectly chocolate, dense, slightly cakey and hit the spot every time!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 16 brownies
Calories: 133kcal
Author: Lucy Brewer

Ingredients

  • ½ cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • ½ cup all-purpose flour
  • ⅓ cup Hershey's Cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350 degrees F. Cover an 8-inch or 9-inch square pan with tin foil so that it hangs over the edges, and lightly grease the foil. (The 8-inch pan will give you thicker brownies and will take slightly longer to cook.)
  • Blend 1/2 cup vegetable oil or melted butter, 1 cup granulated sugar, and 1 teaspoon vanilla in large bowl. Add 2 large eggs; mix well with spoon.
    A glass bowl filled with a beaten egg mixture sits on a marble surface next to a whisk, a bowl of cocoa powder, and a striped cloth.
  • Combine 1/2 cup all-purpose flour, 1/3 cup Hershey's Cocoa, 1/4 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. Add flour mixture to eggs and stir just until well blended.
    A glass bowl with a mixture of beaten eggs and cocoa powder on a marble surface, with a whisk and striped towel nearby.
  • Spread batter in prepared pan. Bake for 20-25 minutes or just until brownie begins to pull away from edges.
    An aluminum foil-lined square pan filled with brownie batter is being spread with a pink spatula on a marble surface.
  • Cool in pan for about 10 minutes, then gently lift the foil out and allow brownies to cool before cutting.
    A square baking pan lined with aluminum foil containing a batch of baked brownies on a marble surface.
QR Code linking back to recipe