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Hershey’s Brownies with Icing: The Ultimate Gooey Indulgence

The scent of chocolate baking in the oven has always been my personal time machine, instantly transporting me back to childhood. I remember rainy afternoons spent in my grandmother’s kitchen, the air thick with the promise of warm, fudgy brownies. Her secret? A recipe she’d scribbled on the back of a Hershey’s Cocoa can, the very same one that now graces my own cookbook. These brownies, with their melt-in-your-mouth texture and decadent icing, are more than just a dessert; they’re a delicious echo of cherished memories.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 35-45 minutes
Servings: Varies, approximately 36 brownies
Yield: One 9×13 inch pan
Dietary Type: Not specified, contains dairy, eggs, and gluten

Ingredients

For the Brownies:

1 cup (2 sticks) butter, unsalted (use the real stuff!)
2 cups sugar, granulated
4 large eggs
2 teaspoons vanilla extract
¾ cup Hershey’s Cocoa Powder, unsweetened
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts (optional)

For the Icing:

1 cup confectioners’ sugar, powdered
3 tablespoons cocoa powder, unsweetened
1 tablespoon melted butter, unsalted
2 tablespoons warm water

Equipment Needed

9×13 inch baking pan
Non-stick cooking spray
Large microwave-safe bowl
Whisk or spoon
Measuring cups and spoons
Rubber spatula
Cooling rack

Instructions

Preheat your oven to 350°F (175°C). While the oven warms, prepare your 9×13 inch baking pan by thoroughly spraying it with non-stick cooking spray. This will prevent the brownies from sticking and ensure easy removal.
In a large, microwave-safe bowl, place the 1 cup (2 sticks) of butter. Microwave the butter until it is completely melted. Be careful not to overheat it; short bursts, checking frequently, are best.
To the melted butter, add the 2 cups of sugar. Stir the butter and sugar together until well combined. The mixture will be slightly grainy at this point, which is perfectly fine.
Crack in the 4 large eggs, one at a time. After each addition, hand beat the mixture well with a spoon until fully incorporated. This step is crucial for creating a rich and cohesive batter.
Stir in the 2 teaspoons of vanilla extract. This enhances the overall flavor of the brownies.
Add the ¾ cup of Hershey’s Cocoa Powder. Beat the mixture until everything is thoroughly blended and the cocoa powder is evenly distributed. Ensure there are no lumps of cocoa powder remaining.
In a separate bowl, whisk together the 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
Gradually add the dry ingredients (flour, baking powder, salt mixture) to the wet ingredients (cocoa powder mixture). Beat well until everything is fully combined. Be careful not to overmix, as this can lead to tough brownies.
If desired, stir in the 1 cup of chopped walnuts. If you prefer nut-free brownies, simply omit this step.
Pour the brownie batter into the prepared 9×13 inch baking pan. Spread the batter evenly using a spatula.
Bake in the preheated oven for 30-35 minutes. Note: some prefer slightly underbaked brownies for a gooier texture, so start checking for doneness at 25 minutes.
To test for doneness, insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs attached, the brownies are done (or nearly done, if you prefer them gooey). If the toothpick comes out clean, they may be slightly overbaked.
While the brownies are baking, prepare the icing. In a small bowl, melt the 1 tablespoon of butter.
Whisk in the 3 tablespoons of cocoa powder and 1 cup of confectioners’ sugar to the melted butter.
Add the 2 tablespoons of warm water. Whisk until the icing is smooth and glossy. The icing will be quite thick.
Once the brownies are removed from the oven, immediately drop spoonfuls of the icing onto the hot brownies.
Using a rubber spatula, spread the icing evenly over the brownies. The heat from the brownies will cause the icing to melt and spread easily, creating a thin, chocolate coating.
Cool the brownies completely in the pan before cutting them into bars. This will prevent them from crumbling and allow the icing to set.

Expert Tips & Tricks

For extra fudgy brownies, substitute a couple of tablespoons of the flour with cornstarch. This will create a softer, chewier texture.
To prevent the edges from overbaking, you can use baking strips around the pan. These strips help to insulate the edges and ensure even baking.
If you don’t have walnuts, try using other nuts like pecans or almonds. You can also add chocolate chips, peanut butter chips, or even dried fruit for a different flavor profile.
If your icing is too thick, add a teaspoon of warm water at a time until you reach the desired consistency.
For a richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
If you don’t have a microwave, you can melt the butter on the stovetop over low heat.

Serving & Storage Suggestions

These brownies are best served at room temperature, allowing the fudgy texture to fully shine. Cut them into squares or bars and serve them as a delightful treat on their own, or pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They are also delicious with a glass of cold milk or a cup of hot coffee.

To store leftover brownies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To freeze the brownies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. Reheating is not necessary, but you can warm them slightly in the microwave for a few seconds if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	151.7 kcal	N/A
Calories from Fat	75 g	50%
Total Fat	8.4 g	12%
Saturated Fat	4 g	20%
Cholesterol	35.1 mg	11%
Sodium	77.8 mg	3%
Total Carbohydrate	18.9 g	6%
Dietary Fiber	1.1 g	4%
Sugars	14.5 g	58%
Protein	2 g	4%

Please note that this is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free Brownies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the baking powder is also gluten-free.
Dairy-Free Brownies: Use a dairy-free butter substitute.
Vegan Brownies: Substitute the butter with coconut oil, use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) for each egg, and ensure your sugar is vegan-friendly.
Peanut Butter Brownies: Swirl peanut butter into the batter before baking for a peanut butter flavor.
Mint Chocolate Brownies: Add a few drops of peppermint extract to the batter and the icing for a refreshing mint flavor.

FAQs (Frequently Asked Questions)

Q: Why are my brownies dry and cakey?
A: Overbaking is the most common cause of dry brownies. Be sure to check for doneness frequently and avoid overmixing the batter, which can develop gluten.

Q: Can I use Dutch-processed cocoa powder?
A: Yes, you can use Dutch-processed cocoa powder, but it will result in a slightly darker and less acidic brownie.

Q: How do I get that shiny, crackled top on my brownies?
A: The rapid temperature change during baking helps create that crackled top. Beating the sugar and eggs well together also contributes to the texture.

Q: Can I make these brownies ahead of time?
A: Absolutely! These brownies can be made a day or two in advance. Store them in an airtight container at room temperature.

Q: The icing is too thick. What should I do?
A: Add a teaspoon of warm water at a time until you reach the desired consistency.

Final Thoughts

There you have it – the recipe for Hershey’s Brownies with Icing, a classic treat that’s sure to bring a smile to your face. Don’t be afraid to experiment with variations and make them your own. I encourage you to try this recipe and share the joy of these gooey, chocolatey brownies with your loved ones. Whether you’re baking for a special occasion or simply craving a sweet treat, these brownies are the perfect indulgence. Enjoy!

Hershey’s Brownies with Icing Recipe