This recipe came from a vintage Hershey’s ad, and it’s stuck around for a reason. It only takes about five minutes to mix and gives you that classic brownie flavor that’s rich but not too sweet. If you grew up with brownies that had a shiny top and soft center, these will take you right back. Whether you frost them or not is up to you, but either way, they’re hard to beat.
Hershey’s 5-minute recipe: Hershey’s Best Brownies
How to get Dad to put down the sports page: Make these fudgy brownies (Mixes in 5 minutes!) Made from scratch. Made easy.
Hershey's Best Brownies
Ingredients
- 3/4 cup Hershey's cocoa
- 1/2 teaspoon baking soda
- 2/3 cup vegetable oil
- 1/2 cup boiling water (measure accurately)
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Stir cocoa and baking soda in mixing bowl.
- Blend in 1/3 cup vegetable oil.
- Add boiling water; stir until mixture thickens.
- Stir in sugar, eggs and the remaining 1/3 cup of vegetable oil; stir until smooth.
- Add flour, vanilla, and salt, blend completely.
- Pour into lightly greased 13 x 9-inch pan or two 8-inch square pans.
- Bake at 350 F for 35 to 40 minutes for the 13 x 9-inch pan; 30 to 32 minutes for the 8-inch square pans.
- Cool; frost, if desired.
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Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 41mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Fudgey brownies – recipe card
7 Responses
You had a brownies recipe on the cocoa powder can about the late 1960’s or early 70’s. I would love to have that recipe if it is still available.
Help I’m not new to baking as I’m 68 years old, but something went terribly wrong with this recipe. They boiled up out of the pan and all into my oven. What happened? I followed the recipe.
You misread the amount of baking soda you were to use, or you used baking powder, by mistake.
Wow so wish I could delete my comment from a few minutes ago, but since I can’t I must say I found what was wrong (with me) not the recipe. I was making these quickly and put 1/2 cup baking soda not 1/2 teas. duh! I know better but was just moving right along. One day I’ll try them again and hopefully read better.
Has anyone made these in a mini muffin pan? Curious about how long to bake.
I have made these with King Arthur gluten free flour, half almond extract and half vanilla extract and they come out very good.
They are delicious, but the tops of my brownies cracked a lit and they were difficult to cut evenly.
I followed the recipe but the brownies were just too dry and cakey. I prefer a more fudgy brownie.