I firmly believe that there are no bad brownie recipes in the world. So long as it has plenty of chocolate, I know I’ll be happy. Think about it: Hershey is the home of chocolate, right? Plus, if you’ve ever tried their chocolate cake recipe, you’ll know that they don’t mess around with chocolate. So, what makes this brownie recipe so incredible? It’s all about the cocoa.
Hershey Brownie Recipe
Hershey isn’t just famous for their roller coasters and Kisses. They also make some of the best cocoa powder around. Yes, really! Whether you opt for the regular unsweetened or special dark is up to you, and it depends on how intense you want that chocolate taste. I almost always use Dutch-processed cocoa (the darker kind), but that’s my personal preference. Luckily, both types will leave you with insanely delicious brownies that are fudgy and to die for. This recipe also calls for real butter and white sugar. That combination is how you’ll get a shiny and crispy thin crust on top. Since you’ll use baking powder here, you’ll find that these aren’t too fudgy, which is why I highly recommend adding plenty of chocolate chips. They’ll melt into the batter and create incredible pops of gooey goodness. And if you’re sitting there thinking that a box brownie mix is just so much easier, keep in mind that this recipe only calls for a handful of ingredients and comes together in minutes!
Can Chocolate Syrup be Used in This Recipe?
Chocolate syrup can’t be used in this recipe because it contains too much sugar, which will make the brownies far too sweet. Plus, since it’s liquid, it will throw off the consistency of the batter, and the brownies will not bake properly. Above I mentioned that you’ll use either unsweetened or dark cocoa, plus white sugar. You need white sugar to create that signature crust on top. And since you’ll need sugar, you have to counter that with unsweetened cocoa; otherwise, the brownies would be way too sweet. So, if you were to remove the cocoa and use syrup, you’d also need to alter the amount of sugar too. Your best bet is to find a recipe that calls for chocolate syrup from the get-go. That way, you’ll know it’s been tested and won’t be disappointed.
What Makes Brownies Fudgy vs. Cakey?
I’m fairly easygoing when it comes to cakey versus fudgy brownies, and I’ll eat them all. Although, I do prefer them to be fudgy. If I want something chocolatey and cakey, I’d rather just have cake. But what is it that makes a brownie cakey rather than fudgy? The amount of fat or flour makes brownies fudgy or cakey. So, fudgy brownies contain more fat in the form of chocolate and butter. In contrast, cakey brownies will have more flour and are usually leavened with baking powder. The number of eggs and amount of sugar shouldn’t change between the two. You’ll see that this recipe calls for baking powder, which is why they’re not super fudgy. But that’s how they become thicker. If you want to make this recipe less cakey, try using three eggs instead of four, and leave the baking powder out altogether.
Ingredients
As with any baking recipe, you’ll want to take note of the ingredients and try to use exactly what’s called for. Sure, some recipes can survive with substitutions, but the results won’t be the same in most cases. In this case, it’s best to keep the butter and not try to replace it with oil. The flavor is so much richer, and if you’re going to indulge, you might as well go all in! Here’s what you’ll need to make this recipe: Butter – Butter isn’t just about adding moisture to a recipe. It also adds a creamy and rich flavor that you just can’t get anywhere else. White sugar – White sugar is essential if you want your brownies to have a shiny and crusty top. Of course, you could use brown (if that’s all you have), but it will add a slight caramel taste and will also affect the texture. Vanilla – Vanilla is needed in almost every baking recipe out there. Please use extract or vanilla paste. Essence is synthetic and tastes cheap. Eggs – Like butter, eggs provide moisture and flavor to brownies. They’re also used as a binder, making a smooth and delicious batter. HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa – If you prefer intense chocolate brownies that are deeply flavorful, go for the dark cocoa. But know that the lighter kind will still be tasty. All-purpose flour – All-purpose flour is essential in this recipe. Don’t try to substitute with cake or self-raising flour, or the texture will be completely different. Baking powder – As mentioned above, you need baking powder when using darker cocoa. Salt – Salt is found in almost every baked treat. It’s used, just like in cooking, to enhance the flavor of the dish. Chopped nuts (optional) – I love brownies with chopped walnuts, but you can leave them out if you want. HERSHEY’S Milk Chocolate Chips (optional) – The brownies will have plenty of chocolate taste thanks to the cocoa, but if you want pockets of melted chocolate too, you’ll need chocolate chips.
Tips for Making The Best Brownies
Brownies are an easy and delicious treat you can whip up in under an hour. They’re so straightforward; even the kids can pitch in. Of course, there are some dos and don’ts in baking. For example:
Do measure the ingredients carefully, and spoon the flour into the cup instead of scooping and packing too much in. Do let the brownies cool completely before slicing.Do be gentle with the batter and try not to overmix.Don’t overbake the brownies, and be sure to pull them from the oven as soon as you see the edges pulling away from the pan.
Although brownies are hard to get wrong, I have a few more tips to ensure you’ll always get them right.
Choose the Right Cocoa
Hershey’s regular unsweetened cocoa powder is very rich and gives these a wonderfully intense chocolate taste. But oddly enough, even though it’s unsweetened, it will make your brownies slightly sweeter than darker cocoa. Speaking of darker cocoa, you can use Hershey’s special dark cocoa here, too. That’s because the recipe calls for baking powder, not baking soda. This darker cocoa is Dutch-processed, meaning it’s taken a little alkaline bath before being processed. That alkaline makes the cocoa more neutral and less bitter. It also means it won’t react with baking soda, which is why this recipe calls for baking powder. Either of these will work in this recipe. What won’t work? Sweetened cocoa with excess sugar!
Follow the Method Exactly
This recipe (and many brownies recipes) asks you to melt the butter before whisking in the sugar. This step is vital, and if you skip it, you’ll end up with flat and sad brownies that don’t have a lovely shiny crust on top. Remember that the people sharing these recipes have likely tested and re-tested them until they’re perfect. So, if you want your to be just as good, make sure to follow the instructions. That said, one thing missing from this recipe is sifting. Since you won’t want super light and fluffy brownies, you won’t need to sift the flour, but you probably need to sift the cocoa. Cocoa often forms little clumps in the can, and if you don’t sift them out, you’ll either find pockets in the baked brownies or overwork the batter trying to whisk them out.
Go Easy With the Add-Ins
Tempting as it may be to throw in your body weight of chocolate, too much will affect the texture and bake of your brownies. The same goes for nuts. If you overdo it and add too many, you’ll wind up with something far too crunchy. Try sprinkling them over the top rather than mixing too many in the batter if you want extra. Some will sink, but most will stay put. Another great option is to add a layer of frosting and cover that with nuts.
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