These classic Hershey’s brownies are the ultimate comfort dessert, featuring a dense, moist crumb packed with deep chocolate flavor. Made with a blend of unsweetened cocoa powder and melted chocolate, they offer a luxurious texture that is both chewy and tender. Topped with a rich triple-chocolate icing and studded with toasted walnuts, these brownies provide a perfect balance of sweetness and crunch. Ideal for birthday parties, holiday gatherings, or simply satisfying a late-night sweet tooth, this recipe delivers bakery-quality results at home. The secret lies in not overmixing the batter and letting the icing set properly for that perfect sliceable finish.
Hershey’S Brownies
Description
These classic Hershey's brownies are the ultimate comfort dessert, featuring a dense, moist crumb packed with deep chocolate flavor. Made with a blend of unsweetened cocoa powder and melted chocolate, they offer a luxurious texture that is both chewy and tender. Topped with a rich triple-chocolate icing and studded with toasted walnuts, these brownies provide a perfect balance of sweetness and crunch. Ideal for birthday parties, holiday gatherings, or simply satisfying a late-night sweet tooth, this recipe delivers bakery-quality results at home. The secret lies in not overmixing the batter and letting the icing set properly for that perfect sliceable finish.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC) and position a rack in the center.
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Line a 9-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy removal.
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Place a small knob of butter in the lined pan and set it in the hot oven just until melted. Remove and brush the melted butter evenly over the foil to grease the pan.
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In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
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In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar and vanilla extract until smooth.
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Beat in the eggs one at a time, mixing well after each addition.
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Gently fold the sifted dry ingredients into the butter mixture until just combined. Do not overmix.
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Fold in the chopped walnuts until evenly distributed throughout the batter.
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Pour the batter into the prepared pan and spread it out smoothly with a spatula.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
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Allow the brownies to cool in the pan for 15 minutes.
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While cooling, prepare the triple-chocolate icing by melting together unsweetened and milk chocolate with butter and confectioners' sugar.
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Pour the warm icing over the cooled brownies and spread evenly to cover the top.
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Let the icing set completely before lifting the brownies out of the pan using the foil overhang.
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Cut into 16 squares and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 154.8kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 4.8mg1%
- Total Carbohydrate 34.4g12%
- Dietary Fiber 7.4g30%
- Sugars 0.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use Dutch-process cocoa powder for a deeper chocolate flavor and smoother texture.
Ensure the brownies are completely cooled before applying the icing to prevent it from melting off or becoming runny.
If you prefer a crunchier texture, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before chopping and folding them into the batter.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For a dairy-free version, substitute the butter with a high-quality vegan margarine and ensure the chocolate chips are dairy-free.
