Brownies With Hershey Bars

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. My idea of a “relaxing afternoon” usually involves a couch, a remote, and a serious desire for chocolate. And when that chocolate craving hits, it hits HARD. That’s where these glorious brownies, lovingly christened “Hershey Bar Brownies,” come swooping in like a chocolate-laden superhero.

Why This Recipe is Awesome

Let’s be real. We’re not all Martha Stewart. Some of us just want a darn good brownie without needing a culinary degree or a team of sous chefs. This recipe is pretty much foolproof. We’re talking minimal effort, maximum chocolatey payoff. It’s so easy, I’m pretty sure my cat could follow along, and he mostly just naps. Plus, using Hershey bars is like a cheat code for serious brownie flavor. It’s a hug in brownie form, and who doesn’t need more hugs? Especially edible ones.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted. Because we’re fancy.
• 2 cups granulated sugar. Sugar makes the world go ’round, especially in brownie form.
• 4 large eggs. The binding agents of our destiny.
• 1 teaspoon vanilla extract. The unsung hero.
• 1 cup all-purpose flour. Just enough to hold things together.
• 1/2 cup unsweetened cocoa powder. The darker, the better, IMO.
• 1/2 teaspoon baking powder. A little lift never hurt anyone.
• 1/2 teaspoon salt. To balance the sweet.
• 2 (1.55 oz) Hershey’s Milk Chocolate bars, chopped. The stars of the show! You can use more if you’re feeling WILD.
• Optional: A handful of chocolate chips, because… why not?

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Get that bad boy nice and toasty. Grease and flour a 9×13 inch baking pan. Or, you know, use parchment paper if you’re feeling extra efficient.
2. In a big ol’ bowl, whisk together the melted butter and sugar until they’re best friends. Then, beat in the eggs one at a time, followed by the vanilla. This is where the magic starts to happen.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is your dry crew, ready to join the party.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or you’ll make your brownies tough. We want tender, fudgy goodness, not chew toys.
5. Now for the fun part! Fold in those glorious chopped Hershey bars and any extra chocolate chips you decided to throw in. Seriously, go for it.
6. Pour that thick, fudgy batter into your prepared pan and spread it out evenly. It should look like a chocolate dream.
7. Bake for 25-30 minutes. **The key is to not overbake!** You want a toothpick inserted near the center to come out with moist crumbs attached, not clean. Clean means dry and sad.
8. Let those babies cool completely in the pan before cutting. I know, the torture! But trust me, it’s worth it. This helps them set up and makes cutting way easier.

Common Mistakes to Avoid

Okay, let’s talk about the brownie blunders. Firstly, **overmixing your batter**. Seriously, just mix until it’s combined. No need to go all Hulk smash on it. Secondly, **overbaking**. This is the cardinal sin of brownie making. It results in dry, cakey sadness. If you think it’s done, it’s probably a minute too long. Also, **not letting them cool**. I get it, the smell is intoxicating. But cutting them too soon is like trying to slice a cloud. Messy and unsatisfying.

Alternatives & Substitutions

Feeling adventurous? Swap out the milk chocolate Hershey bars for their dark chocolate cousins for a more intense flavor. Or, go wild with a mix of dark and milk! If you’re feeling REALLY extra, toss in some chopped nuts (walnuts are classic!) or even some mini M&Ms for a fun pop of color. Can’t find Hershey’s? Any good quality milk chocolate bar, chopped up, will do the trick. The world of brownies is your oyster… or, uh, chocolate bar.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter adds so much more flavor and richness. Stick with butter for the best results, trust me.

My brownies look a little gooey in the middle, did I mess up? Nope! That’s the sign of a perfectly fudgy brownie! Just let them cool completely. They’ll firm up.

Can I make these gluten-free? Absolutely! You can swap out the all-purpose flour for a good quality gluten-free blend. Results might vary slightly, but it’s totally doable.

How do I store these delicious creations? Once cooled, store them in an airtight container at room temperature for up to 3 days. If you’re lucky enough for them to last that long!

Can I freeze these brownies? Yep! Wrap them well in plastic wrap and then foil. They’ll keep in the freezer for up to 3 months. Thaw them at room temperature before digging in.

What if I don’t have cocoa powder? You can technically use melted unsweetened baking chocolate, but you’ll need to adjust other ingredients. For this *specific* recipe, sticking to cocoa powder is easiest.

Final Thoughts

And there you have it! Your shortcut to brownie bliss. These Hershey Bar Brownies are proof that you don’t need to be a gourmet chef to make something truly spectacular. They’re simple, delicious, and guaranteed to satisfy that sweet tooth. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!