Hershey's Brownie Delight
Deeply fudgy brownies with glossy tops, chocolate-chip pockets, and a silky chocolate syrup swirl. Crisp edges, gooey centers.
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Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter, melted warm, not hot
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar packed
- 3.5 oz eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 0.66 cup unsweetened cocoa powder sifted if lumpy
- 0.5 tsp fine salt
- 0.25 tsp baking powder
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts optional
- 0.25 cup chocolate syrup for swirling on top
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with a parchment sling and lightly grease.
- Whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
- Whisk in eggs and vanilla until the batter looks thick and smooth, about 30 seconds.
- Sift in flour, cocoa, salt, baking powder, and espresso powder. Fold just until no dry streaks remain.
- Fold in chocolate chips and walnuts, keeping the batter thick and cohesive.
- Spread batter evenly in the pan. Drizzle chocolate syrup over the top and swirl with a knife.
- Bake 26–30 minutes, rotating once, until shiny on top and a few moist crumbs cling to a tester.
- Cool in pan 30 minutes. Lift out with the sling, cool 15 minutes more, then cut into squares.
Notes
Variation: Swap walnuts for peanut butter chips, or add a teaspoon of orange zest to the batter. For extra fudgy squares, bake on the shorter end and chill 30 minutes before slicing. Store airtight at room temperature for 3–4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Hershey's Brownie Delight flavors. All ingredient ratios and instructions are independently developed.