Hershey’s Best Brownie Recipe

Brownies recipe homemade — oh, these are the cozy, chocolatey little squares that can turn any day around. It’s not fancy, but it’s honest, and hey, kitchen mishaps just make it taste even better.

Detailed Ingredients with measures

For The Brownie

• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1/3 cup Hershey’s Cocoa
• 1/4 teaspoon baking powder
• 1/2 cup nuts chopped (optional)
• 1/2 cup butter (1 stick), melted

For The Creamy Frosting

• 3 tablespoons butter, softened
• 3 tablespoons Hershey’s Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 20 to 25 minutes Total Time: About 1 hour 35 minutes (cooling included) Yield: 9 to 12 brownies, it is easy to forget to let the melted butter cool before mixing it with the sugar—classic rookie mistake. The batter looked a little sad and oily, but miracle of miracles, it baked up beautifully anyway (whew!). Once you mix your wet ingredients and then sift (or just stir, no stress!) in the dry stuff, folding in the nuts feels like the moment you realize this is really happening—and it’s gonna taste amazing. The smell as it bakes? Actually makes it super hard to wait the full 25 minutes. The butter and cocoa get whipped smooth, then the corn syrup (or honey, whatever you’ve got) adds a perfect glossy touch, making the frosting not just sweet but irresistibly shiny. It’s all good.

If you like, sprinkle some extra nuts or chocolate chips right on top while the frosting’s still soft. Then comes the toughest part: waiting for those brownies to set a little so you don’t end up with frosting everywhere (been there, done that).

Store these bad boys in an airtight container at room temp for up to five days—if you don’t devour them sooner. I once froze a batch because life got crazy, and thawing them out brought those fudgy, creamy squares right back to life, almost as good as fresh.

So, roll up your sleeves, grab your cocoa, and treat yourself. Because brownies with creamy frosting aren’t just dessert—they’re a little slice of happiness.

Detailed Directions and Instructions

Preheat the oven and prep your pan

Go ahead and crank your oven up to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grab a 9-inch square baking pan and spray it generously with cooking spray — don’t be shy here, you want those brownies to come out cleanly!

Melt butter and blend wet ingredients

Pop your butter in a microwave-safe bowl and melt it down. Let it cool for a minute or two because you don’t want to scramble your eggs later. In a big mixing bowl, whisk together that melted butter, sugar, and vanilla extract until it’s all smooth like a chocolatey dream.

Beat in the eggs

Add the eggs one at a time, beating each one thoroughly. This part is kinda fun—your mixture starts looking richer and glossy, and you just know you’re on the right track.

Combine dry ingredients separately

In another bowl, mix the flour, Hershey’s cocoa, salt, and baking powder. Sifting isn’t necessary but if you see lumps, go ahead and break ’em up with a fork. You want everything evenly mixed — nobody likes a choke of baking powder in a brownie!

Bring the batter together

Slowly add the dry ingredients into your wet mix, stirring gently until it’s just blended. Resist the urge to overmix — your brownies will thank you for it with that perfect fudgy texture. If you’re feeling fancy or want a little crunch, fold in some chopped nuts now.

Spread batter and bake

Dump the batter into your prepared pan and smooth it out with a spatula to get an even layer. Slide it into the oven for about 20 to 25 minutes. Let ‘em cool completely on a wire rack. If you try to frost warm brownies, things get messy real fast.

Make the creamy frosting

In a medium bowl, beat together softened butter, cocoa powder, corn syrup (or honey if that’s what you have), and vanilla until smooth and silky. Slowly add powdered sugar and about 1 tablespoon of milk, beating as you go. If the frosting’s too thick or stiff, add a splash more milk — you want it nice and spreadable but not runny.

Frost and finish

Go ahead and sprinkle more chopped nuts or chocolate chips for a little extra party on top if you like.

Notes

About the nuts

Cooling time is crucial

Don’t be that person who tries to frost warm brownies — no matter how impatient you are. The frosting will melt, slide right off, and you’ll have a sticky mess instead of a pretty finish.

Frosting tweaks

If your frosting ends up a bit too thick, add milk one teaspoon at a time until you get that perfect softness. If it’s thin, sprinkle in a little more powdered sugar. You can also swap the corn syrup for honey or even maple syrup, but it’ll change the flavor slightly — which can be nice!

Storage tips

Keep your frosted brownies in an airtight container at room temp if you’re munching on them within five days. Freeze extras wrapped tightly for up to six months, and thaw overnight or zap briefly in the microwave to recapture that fresh-baked warmth. Just don’t leave them in too long or they get tough!

Mess alert

Fair warning, this recipe can get a little sticky or drippy — especially the frosting. Keep some napkins and wipes handy, because chocolate fingers and countertops are a given in a home kitchen every time. But hey, that’s part of the fun, right?

Image: AI-generated illustration.

Hershey's Best Brownie Recipe at a Glance

Getting the perfect homemade brownies recipe can feel tricky when you want rich, fudgy results every time. This easy brownies from scratch method ensures moist, delicious treats with simple ingredients you already have.

• Yield: 16 brownies
• Category: Dessert
• Cuisine: American

Cook techniques

Preheating and pan preparation

One of those little details that matter—always preheat your oven fully before popping the batter in. That little 10-minute wait can make the difference between brownies that rise just right or end up dense and sad. Also, give your pan a good spray so the brownies don’t stick and make your life miserable later peeling them out. Not cute.

Melting butter carefully

Pouring scalding butter right into eggs can scramble them a bit (been there). So be patient and cool that butter down a tad before mixing it with your sugar and vanilla.

Whisking eggs well

I always whisk the eggs separately or right into the wet mix until there are no streaks. Better safe than sorry because eggs not well incorporated can create a weird, uneven brownie texture—that just ruins everything.

Folding nuts gently

If you’re into nuts, folding them in at the end is your best bet. Stirring too hard makes the nuts release oils and mess with the batter’s consistency. Plus, the little nutty surprises in the finished brownie are those joyful nuggets of crunch we live for!

Checking doneness smartly

Here’s a classic brownie quirk: edges pulling away from the pan mean you’re nearly there. But don’t overbake! When in doubt, a toothpick that comes out with a few moist crumbs is perfectly perfect.

Cooling fully before frosting

Patience becomes a real virtue here. Slapping frosting on warm brownies melts it into a sad puddle that’s pretty but not tasty. Set a timer if you have to, but let those brownies cool completely for creamy, dreamy frosting on top!

Adjusting frosting consistency

Start with a tablespoon of milk in the frosting and add more one teaspoon at a time. Weather, altitude, and butter temp all play tricks on frosting thickness. You want that luscious spreadable texture—neither gluey nor runny.

Storage tips

Trust me, keep these brownies in an airtight container at room temp to stay soft and fudgy for days. Freezing works great if you want to stash some away, but thaw fully before serving so the frosting perkiness returns.

FAQ

Can I substitute vegetable oil for butter?

Sure, you can, but the brownies won’t have that rich buttery flavor or fudgy texture. Butter adds both taste and helps set the structure in a way oil can’t quite mimic.

What if I don’t have Hershey’s Cocoa? Can I use another cocoa powder?

Absolutely, just make sure it’s unsweetened cocoa powder. Different brands can vary in intensity, so your brownies might taste a little different, but still delicious!

Can I use whole wheat flour instead of all-purpose?

You can, but it’ll yield a denser, slightly nuttier brownie. Maybe try half whole wheat, half all-purpose so you don’t end up with a cake that feels like a science experiment.

My brownies came out dry. What went wrong?

Most likely overbaking or not enough fat. Also, oven temps can vary wildly, so consider investing in an oven thermometer to keep it honest.

How do I get the frosting extra shiny and smooth?

Corn syrup or honey is your secret weapon here. It adds that glossy finish and keeps the frosting flexible. Don’t skip it!

Can I make the brownies ahead of time?

Yes! You can bake them a day ahead and frost just before serving, or frost and store at room temp. For longer storage, freezing is a lifesaver.

Is it okay if I forget the baking powder?

Brownies are pretty forgiving, but baking powder adds a little lift. Without it, your brownies may be denser but still tasty.

Can I use chopped chocolate instead of nuts?

Totally! Swapping nuts for chocolate chunks gives a lovely gooey surprise melting inside every bite.

Why are my brownies sticking to the pan even though I greased it?

Sometimes the sugar caramelizes and clings stubbornly. Lining the pan with parchment paper or foil before spraying really helps with easy removal.

Can I double the recipe to bake in a larger pan?

Yes, just bake longer and check often with a toothpick. You might want to go for a 9×13 pan for double the batch so thickness stays right.

Sometimes in the kitchen things go sideways—like the time I forgot to whisk the eggs and ended up with weird chunks in the batter… but hey, those “oops” moments make baking more fun and the brownies taste even better when you finally get it right!

Conclusion

There’s just something about these brownies with creamy frosting that feels like a warm hug after a long day. The frosting, instead of being silky and smooth, turned a bit melty and gooey, but you know what? It still tasted amazing, and no one minded a lick of frosting off the counter. That’s the beauty of this recipe—it’s forgiving and always delivers that rich, chocolatey goodness without demanding perfect conditions or fancy equipment. Whether you sneak a piece for yourself or share a pan, these brownies have a way of turning ordinary moments into something cozy and joyful. And if you’re the kind who loves a little crunch, tossing in some chopped nuts adds that perfect unexpected texture that keeps you reaching for another bite. So go ahead, whip these up and get ready for some serious brownie love in every forkful.

More recipes suggestions and combination

Peanut Butter Swirl Brownies

Mix in dollops of peanut butter into the brownie batter before baking. Swirl it around with a knife for a dreamy marbled effect that pairs perfectly with the creamy frosting on top. It’s a match made in chocolate heaven, especially if you’re a peanut butter fan like me—I mean, who isn’t?

Salted Caramel Drizzle

After frosting, drizzle a homemade salted caramel sauce over the top for that salty-sweet combo that just melts into your soul. Quick tip: use store-bought caramel if you’re in a rush, but homemade always feels like a little extra love.

Espresso Infused Brownies

Stir a teaspoon of instant espresso powder into the batter. It intensifies the chocolate flavor and gives a nice grown-up twist that pairs beautifully with the creamy frosting. Perfect for those mid-afternoon snacks when you need a little caffeine kick without a coffee cup.

Berry and Chocolate Brownie Sandwiches

Bake these brownies as directed and slice them into squares. Use the creamy frosting as a “glue” to sandwich fresh berries or even a homemade berry jam between two brownie squares. It’s messy, fun, and an absolute crowd-pleaser!

Mint Chocolate Brownies

Add a few drops of peppermint extract to the frosting for a refreshing minty twist. Sprinkle crushed candy canes or peppermint bits on top for extra festive flair. It’s like a little holiday party in every bite, even if it’s July.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The method follows a recipe published by its original source; our team reviewed and rewrote it rather than cooking it again here, so results can vary with your oven, pans and ingredients. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen. Brand and restaurant names are used only to describe the style of this dish; we are not affiliated with, endorsed by, or sponsored by any of them.

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