Hershey’s Best Brownies Recipe (Reduced Sugar Version)

Hershey’s Best Brownies is the recipe printed on the back label of Hershey’s Cocoa containers, and this version changes it in two ways. The sugar is cut from the 2 cups called for on the label down to 1 cup, and the batter preparation is simplified.

The butter is melted first, in a microwave or a pan, and everything else is stirred into it in a single bowl: sugar and vanilla, then the eggs individually, then the premixed dry ingredients. The resulting texture falls between cakey and dense.

A cup of nuts or chocolate chips can be folded in at the end, and a nondairy substitute can take the place of the butter. The brownies bake in a greased 9×13 pan until the edges start to pull away from the sides, then cool completely in the pan before being cut into 24 squares.

Hershey’s Best Brownies (Reduced Sugar)

One-bowl cocoa brownies based on the Hershey’s Cocoa label recipe, made with half the original sugar and baked in a 9×13 pan for 30-35 minutes at 350°F. Makes 24 squares.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 24 brownies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup (2 sticks) unsalted butter or nondairy substitute
• 1 cup white granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup chopped nuts or chocolate chips optional

Method

 

1. Heat the oven to 350°F with a rack in the center.
2. Combine the dry ingredients (flour, cocoa powder, sea salt and baking powder) in a small bowl and keep it to one side.
3. Prepare a 9×13-inch baking pan by greasing it.
4. Melt the butter in the microwave or in a saucepan over low heat.
5. Pour the melted butter into a mixing bowl and mix in the vanilla and sugar.
6. Beat in the eggs, adding them one by one.
7. Add the flour mixture and stir just until no dry streaks remain. Stir in the nuts or chocolate chips, if using.
8. Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan on a wire rack, about 1 1/2 hours, before cutting them into 24 squares.

Notes

The original label recipe calls for 2 cups of sugar; this version uses 1 cup.

Keep the cut brownies in an airtight container at room temperature for up to 3 days, or wrap and freeze them for up to 3 months.

Inspired by the Best Brownies recipe printed on the label of Hershey’s Cocoa.