Desserts
This brownie recipe with Hershey chocolate bars delivers the classic fudgy texture and rich chocolate flavor you’ve been craving. The secret lies in using two full bars of melted chocolate for that deep, velvety depth that sets these apart from ordinary brownies.
I’ve perfected this recipe over years of baking, ensuring every batch turns out perfectly moist with a crackly top and satisfying crunch.
The beauty of this recipe is its simplicity—just a handful of ingredients, including butter, sugar, eggs, and flour, combined with the iconic taste of Hershey’s milk chocolate. The brownies bake in a single layer for 25 minutes at 350°F, creating a dense, fudgy center that’s impossible to resist.
This method guarantees a foolproof result every time, whether you’re baking for a crowd or treating yourself to a single square.
What makes these brownies truly special is their ability to adapt to your preferences. Add a handful of chopped walnuts or pecans for texture, or top them with a simple dusting of powdered sugar for a classic finish.
The Hershey chocolate bars ensure a bold, familiar chocolate flavor that’s nostalgic yet refined, making these brownies a go-to dessert for any occasion.
Once you try this recipe, you’ll understand why it’s become a favorite—it’s the perfect balance of rich, fudgy perfection with the comfort of Hershey’s chocolate. Let’s get baking!
Ingredients for brownie recipe with hershey chocolate bars
Two chocolate bars and a few pantry staples create the perfect fudgy brownie experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Two full 1.55 oz bars, chopped |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | 1 cup | Sifted, spooned and leveled |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Dutch-processed preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Baking Powder 🍞 | ¼ tsp | Aluminum-free |
| Walnuts or Pecans 🌰 | 1 cup | Chopped, optional topping |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
| Vegetable Oil 🫒 | ¼ cup | For greasing pan |
The Hershey's chocolate bars are the star here—grab the full-size ones, not the mini bars. Walmart or Target always have them in stock, or check the baking aisle at Kroger if you prefer name-brand chocolate. Chop them into small pieces before melting for even distribution. For the butter, Land O'Lakes unsalted is my go-to, but any full-fat brand works. The cocoa powder matters too—Hershey's Special Dark or Dutch-processed gives that deep, velvety flavor. If using brown sugar, pack it tightly into the measuring cup for accurate volume.
No Hershey's bars? Substitute with semi-sweet chocolate chips—use 1.5 cups total, melted. Running out of butter? Coconut oil works in a pinch, though texture may differ slightly. Want to skip the nuts? Add chocolate chips or M&Ms instead for extra indulgence. The vanilla extract should be pure—no imitation flavors here. For a lighter texture, reduce flour by 2 tbsp and add 2 tbsp cocoa powder. Prefer extra fudgy? Increase chocolate by 2 oz and reduce sugar by 1 tbsp.
Brownie dough keeps for 2 days in the fridge, covered tightly. For best results, bake immediately. Once baked, cool completely before slicing—30 minutes at room temperature. Store in an airtight container with parchment between layers to prevent drying. These brownies reheat beautifully—30 seconds in the microwave or 10 minutes at 300°F for a warm treat. Freeze for up to 3 months by wrapping individual squares in plastic wrap.
Why You'll Love This Recipe
- Here’s what sold me: the Hershey’s bars melt into the batter so smoothly, giving you that classic, deep chocolate flavor without needing fancy cocoa powder or extra steps. The eggs keep it moist, and the flour just ties it all together—no bitterness, just pure, satisfying richness.
- I’ll be real: this recipe costs me about $3 for a batch that feeds four. Hershey’s bars are cheap, butter and sugar are pantry staples, and flour? Always on hand. It’s my go-to when I want something indulgent without breaking the bank.
Step-by-step instructions for fudgy chocolate brownies
Here's the method for rich, fudgy brownies with that signature Hershey's chocolate flavor.
Melt Chocolate and Butter Together
In a medium microwave-safe bowl, combine the chopped 8 oz Hershey's milk chocolate bars and 1 cup unsalted butter. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. You should have about 1½ cups of melted chocolate-butter mixture. The temperature should reach around 110°F—just warm enough to blend but not so hot it cooks the eggs later.
This step is crucial for creating that classic Hershey's flavor profile. If you see any unmelted chocolate, stir vigorously and microwave for another 15 seconds. Once fully melted, set the bowl aside to cool slightly while you prepare the other ingredients. The mixture should be warm to the touch but not hot.
Mix Wet Ingredients and Combine with Dry
In a separate large mixing bowl, whisk together the 2 cups granulated sugar, 2 whole large eggs, 1 tsp vanilla extract, 0.5 tsp salt, and 0.25 tsp baking powder until smooth and fully combined. The mixture should be pale yellow and slightly thickened. This is your base batter, and it needs to be completely homogeneous before adding the chocolate mixture.
Gradually pour the melted chocolate-butter mixture into the wet ingredients while stirring constantly on medium speed. Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated. Then, sift in the 1 cup all-purpose flour and 0.5 cup unsweetened cocoa powder, mixing just until combined. Be careful not to overmix—you're looking for a smooth, thick batter with no visible flour streaks.
Prepare the Pan and Pour the Batter
Preheat your oven to 350°F and grease an 8x8-inch baking pan thoroughly with the 0.25 cup vegetable oil. I like to use a paper towel to wipe the inside of the pan, ensuring every corner is coated. This prevents the brownies from sticking and helps create clean edges. Line the bottom of the pan with parchment paper, leaving an overhang on two sides for easy removal later.
Pour the batter into the prepared pan and spread it evenly using a spatula. Tap the pan gently on the counter a few times to release any air bubbles. The batter should settle to about ½-inch thick in the pan. Sprinkle the 1 cup chopped walnuts or pecans evenly over the top if using. These will add a delightful crunch contrast to the fudgy texture.
Bake to Perfect Fudgy Perfection
Bake the brownies for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set, but the center should still look slightly underbaked. This is key for achieving that classic fudgy texture—overbaking will result in dry brownies. I recommend starting the timer at the 25-minute mark and checking frequently after that.
When you remove the brownies from the oven, let them cool in the pan for 10 minutes before transferring to a wire rack. This brief resting period allows the brownies to set slightly and makes them easier to handle. Once cooled, use the parchment overhang to lift the brownies out of the pan in one piece. Dust the top with 0.25 cup powdered sugar if desired, and cut into 16 equal squares for serving.
Pro Tips For Making Brownie Recipe With Hershey Chocolate Bars
- MELT CHOCOLATE SLOWLY: I learned this the hard way—dumping chopped Hershey’s bars into hot butter and walking away? Big mistake. Instead, lower the heat to medium-low and stir constantly until the chocolate melts completely. If you rush it, you’ll end up with streaks of unmelted chocolate in your brownies (yes, I’ve done it).
- USE ROOM-TEMP EGG WHITES: Cold egg whites are sneaky troublemakers—they won’t blend smoothly into the batter, and your brownies might turn out dense. Let the whites sit out for 10 minutes before cracking them, or even better, whisk them in a separate bowl first. Trust me, your texture will thank you.
- STOP WHEN EDGES ARE SET: Overbaking is the silent killer of fudgy brownies. Pull them out when the edges look just set and the center still jiggles slightly—it’ll keep cooking for a few minutes. I used to wait until the whole pan looked dry, and my brownies turned out like hockey pucks.
- CHOP CHOCOLATE FINELY: Skip the big chunks unless you’re going for a cookie-like texture. For classic Hershey’s brownies, chop the bars into tiny pieces—about the size of a pea—so they melt evenly into the batter. I was skeptical until I tried it, and now I can’t go back.
Dietary considerations for these flavors
Gluten-Free Adaptation
Swap the 1 cup all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. These blends contain xanthan gum, which mimics gluten’s structure for that perfect fudgy texture.
I’ve tested this substitution and found it works beautifully—just make sure your blend is labeled for baking. 🌾
Dairy-Free Options
Replace the 1 cup unsalted butter with 1 cup dairy-free butter like Miyoko’s or Earth Balance. For the 8 oz Hershey’s chocolate bars, opt for dairy-free milk chocolate brands such as Enjoy Life or Pascha.
The flavor stays rich and decadent, just without the dairy. Always check labels for hidden milk derivatives.
Lower Sugar Version
Reduce the 2 cups granulated sugar to 1½ cups and add ½ cup unsweetened applesauce to maintain moisture. This cuts about 25% of the sugar while keeping the brownies tender.
For extra sweetness, use monk fruit sweetener—start with ½ cup and adjust to taste. The Hershey’s chocolate still shines through, just with a lighter touch. 🍚
Nut-Free Customization
Skip the 1 cup walnuts or pecans and replace with ½ cup dairy-free chocolate chips or M&Ms for a playful twist. If you want crunch without nuts, try toasted coconut flakes or crushed pretzels for a salty contrast.
The brownies stay rich and satisfying while accommodating nut allergies. Always double-check labels for cross-contamination warnings.
Vegan Brownies
Use flax eggs (replace 2 eggs with 2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes). Swap the butter for vegan butter or coconut oil, and ensure your cocoa powder is unsweetened and vegan-friendly.
The Hershey’s chocolate bars won’t work here—use dairy-free chocolate instead. These brownies are just as fudgy and delicious! 🌱
Nutrition facts
Frequently asked questions
Can I use dark chocolate instead of Hershey's milk chocolate bars?
You can substitute dark chocolate, but the flavor will be more intense and less sweet. Use 6 oz dark chocolate (at least 60% cocoa) plus 2 oz milk chocolate to balance the richness. For a true Hershey's taste, stick with the original recipe—milk chocolate's creamy sweetness is what makes these brownies so iconic.
Why did my brownies turn out cakey instead of fudgy?
Cakey brownies usually happen from overmixing the batter or overbaking. Mix just until combined (no flour streaks) and bake until a toothpick has moist crumbs—not wet batter. For extra fudginess, reduce the flour by 2 tbsp or increase the chocolate by 2 oz. Always use an oven thermometer to confirm your oven hits 350°F.
How do I store these brownies to keep them fresh?
Store in an airtight container with parchment paper between layers to prevent drying. They'll stay fresh for 3-4 days at room temperature or 1 week in the fridge. For longer storage, freeze individual squares wrapped in plastic for up to 3 months. Thaw at room temperature or reheat for 10 seconds in the microwave for a warm treat.
Can I make these brownies in a different sized pan?
Yes! For a 9x9-inch pan, reduce baking time by 5 minutes (bake 20-25 minutes). For a 9x13-inch pan, increase baking time by 5-10 minutes (bake 30-35 minutes). Adjust pan size but keep the ½-inch thickness. Always check doneness with a toothpick—underbaking is better than overbaking for fudgy results.
What's the best way to cut perfect brownie squares?
Let brownies cool completely before cutting to prevent crumbling. Use a sharp, 8-inch pizza cutter or serrated knife for clean edges. Dip the blade in hot water, wipe dry, and cut straight down—don't saw back and forth. For 16 perfect squares in an 8x8-inch pan, make 4 cuts each way (every 2 inches).