Bonus Recipe: Hershey’s Best Brownies
[Read about how this recipe compared to Alton Brown’s Brownies and Best Cocoa Brownies in my brownie taste test here. If you want something a little richer but not incredibly decadent, try the (smaller batch) Cooking Light Fudgy Brownies I review here. If you want something really rich, try Fudge Brownies.]
This is no-fail, standard awesome brownie recipe. It’s the one I’ve made for about 15 years now, and the one that I give to anyone and everyone who wants a brownie recipe. My family found it on the back of a package of Hershey’s cocoa powder. I’m glad we kept the wrapper, because I haven’t found this recipe on a package in years. I also apparently brought the wrapper with me to college, because my mom ended up asking me for a good brownie recipe because she didn’t have one! It’s very funny to me because she’s the one who originally found it.
My family originally liked this recipe because it’s made in a 9x13in pan, so there’s lots of brownies to go around. They’re not too thin or too thick; they’re very moist; and they’re relatively rich with a nice cocoa flavor. There are brownies recipes out there that take more cocoa (and I’ve made a couple of them this year), but everyone enjoys this recipe. I’ve had this recipe fully memorized at some points in my life. Alex adds M&Ms to these brownies to make them to take to events.
My classic go-to recipe. The key to brownies is always to underbake them.
- 1 cup butter/margarine (2 sticks)
- 2 cups sugar
- 2 teaspoon vanilla
- 4 eggs
- 1 cup flour
- ¾ cup cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
Grease 9x13 inch baking pan. Microwave butter until melted. Stir in sugar and vanilla. Add eggs, beating well after each addition. Add flour, cocoa, baking powder, and salt. Beat until well-blended. Pour into prepared pan. Bake at 350F for 30-35 minutes, or until brownies begin to pull away from sides of pan. Good brownies are best if they're underdone; a toothpick inserted into the center should have moist crumbs clinging to it.