Homemade Brownie Recipe with Hershey’s Cocoa Powder

Ingredients:

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup Hershey’s unsweetened cocoa powder
½ teaspoon salt
½ cup chocolate chips (optional)
½ cup chopped walnuts (optional)

Tools Needed:

KitchenAid stand mixer with flat or flex edge beater
Measuring cups and spoons
Sifter (optional)
Rubber spatula
9×9-inch square baking pan

Preparation Time:

Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: ~90 minutes

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

Attach the flat or flex edge beater to your KitchenAid stand mixer. In the mixing bowl, combine the melted butter and granulated sugar. Mix on medium speed until smooth and creamy.

Step 3: Add Eggs and Vanilla

Crack the eggs into the mixing bowl one at a time, mixing on medium speed after each addition until fully incorporated. Add the vanilla extract and mix briefly to combine.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the flour, Hershey’s cocoa powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to keep the brownies tender.

Step 5: Optional Add-ins

If desired, fold in chocolate chips and/or chopped walnuts using a rubber spatula.

Step 6: Transfer to Pan and Bake

Pour the batter into the prepared baking pan, spreading it evenly with a rubber spatula. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Step 7: Cool and Serve

Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve plain or with your favorite toppings, such as frosting, caramel, or a scoop of ice cream.

Storage Tips

Room Temperature: Store in an airtight container for up to 2 days.
Freezer: Wrap individually or layer with parchment paper in an airtight container and freeze for up to 3 months.