First things first, I love this delicious Hershey’s Brownies from Scratch recipe. They’re the easiest chocolate brownies with the best gooey center.
Lets face it, sometimes a girl just needs something chocolaty and delicious! Right??? RIGHT!
If there is anything that I’ve learned since moving to Texas and having to share a vehicle with the Hubs (who is currently on the road with the truck) its keep the pantry full!
That way when the mood strikes to do some baking or I’ve got some sort of crazy craving, I’ve got everything I need.
My go to? Hershey’s Brownies from scratch 😀
Oooey, gooey, chocolaty and simply delicious, this delicious Hershey’s brownies from scratch recipe is exactly what I need some days!
Just look at that crumbly, perfect top and that beautiful creamy center–exactly what chocolate brownies should be.
What Do You Need to Make Hershey’s Chocolate Brownies from Scratch?
- 3/4 cup Hershey’s Cocoa
- 1/2 tsp baking soda
- 2/3 cup butter, softened (halved)
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup Hershey’s Semi-Sweet Chocolate Chips
Because this is a homemade brownie recipe, do you notice the one thing you don’t see on this list of ingredients? Boxed brownies mix.
Some of those boxed brownies are ok and they’ll do for a craving, but this great recipe is homemade, from scratch–no questions asked.
How Do You Make Homemade Brownies from Scratch?
I like to start by pre-heating my oven to 350 degrees and greasing a 13×9 baking pan. You can use parchment paper, which is fine if you don’t have a non-stick baking pan, but just be sure to grease the paper, too.
When the pan is prepared, I go ahead and put the water on to boil. Then I mix cocoa and baking soda (not baking powder–there is a difference) in a large bowl, then stir in the 1/3 cup butter. The butter needs to be room temperature, not melted.
After that’s all mixed together, I pour in my boiling water and stir until the brownie batter mixture thickens.
Then you just stir in sugar, eggs and the remaining 1/3 cup butter and mix until smooth.
Add flour, vanilla and salt; then blend completely.
If you’re going to add-in anything, this is where you’ll stir in nuts or brickle or whatever. Just 1/4 cup of anything, or you’re going to negatively impact the gooeyness factor.
Then it’s time to pour the batter into the prepared pan and sprinkle with chocolate chips.
Bake 35-40 minutes or until brownies begin to pull away from the sides of the pan–or a toothpick inserted in middle comes out clean, whichever.
If you’ve doubled the recipe, you need to think about baking it for an additional 30 minutes, checking the brownies for “doneness” every 10 minutes or so.
But this recipe will make 2 dozen brownies, which is a lot. So, unless you’re making these chocolate brownies for a party, you’re probably good for this size…
Basically, this is the perfect recipe for anyone that needs a little chocolate pick-me-up, or even a party treat. They pair perfectly with a delicious cup of coffee, brewed in one of my favorite versatile coffee makers, for a great afternoon snack!
Seriously. Don’t these Hershey’s brownies from scratch look DIVINE!?!?!? These pictures alone have me drooling a little and wishing that I had some time to do some more baking this weekend!
If you love this recipe, be sure to pin it to your favorite dessert recipes board on Pinterest! I’d be truly grateful for that. It’s how this site grows and helps support my ability to bring you great recipes like this.
Hershey's Brownies from Scratch

First things first, I love this delicious Hershey's Brownies from Scratch. They're the easiest chocolate brownies with the best gooey center.
Ingredients
- 3/4 cup Hershey’s Cocoa
- 1/2 tsp baking soda
- 2/3 cup butter, softened (halved)
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup Hershey’s Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees and grease a 13×9 baking pan. You can use parchment paper, which is fine if you don’t have a non-stick baking pan, but just be sure to grease the paper, too.
- When the pan is prepared, put the water on to boil.
- Mix cocoa and baking soda in a large bowl, then stir in 1/3 cup butter. The butter needs to be room temperature, not melted.
- After that’s all mixed together, pour in boiling water and stir until the brownie batter mixture thickens.
- Stir in sugar, eggs and the remaining 1/3 cup butter and mix until smooth.
- Add flour, vanilla and salt; then blend completely.
- Pour the batter into the prepared pan and sprinkle with chocolate chips.
- Bake 35-40 minutes or until brownies begin to pull away from the sides of the pan–or a toothpick inserted in middle comes out clean, whichever.
- Allow to cool and cut into squires.
Notes
If you’ve doubled the recipe, you need to think about baking it for an additional 30 minutes, checking the brownies for “doneness” every 10 minutes or so.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 103mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 3g
I’m a chocoholic and I can’t wait to try these! They look AMAZING! Tricia from Roadtriptheworld.com
i saw these on your twitter feed and clicked immediately!
Holy Moly ~ I just saw this post on FB and gotta try this. I’m a Hershey-holic!
Tried your recipe today and got my Brownie Fix! Luckily had all the ingredients on hand. Thanks for sharing ☺️ Yum!
Yay!! Thanks for letting me know you loved them 🙂
These look amazing Jennifer!! I’ve pinned the recipe for later, which is probably tomorrow when I buy the ingredients 😉
We sure have missed you linking up your divine recipes and crafts at Create, Bake, Grow and Gather and hope you’ll be able to swing by again soon.
Hugs,
Kerryanne
Can I use a different cocoa powder???
Sure! That shouldn’t make a big difference 🙂