Desserts
This brownie recipe with Hershey chocolate bars delivers the perfect balance of fudgy cracks and buttery swirls in every bite—no fancy ingredients required.
The secret lies in melting those classic chocolate bars into a rich, velvety base that creates deep, satisfying cracks when cooled, while a simple vanilla buttercream swirl adds a luxurious contrast.
I’ve perfected this recipe over years of baking, ensuring every batch turns out with that signature Hershey’s richness and a texture that’s impossible to resist.
The beauty of this recipe is its simplicity: just a handful of pantry staples and the iconic Hershey chocolate bars transform into a dessert that tastes like a bakery favorite.
The batter comes together in minutes, and with a 25-minute bake time at 350°F, you’ll have warm, gooey brownies ready to serve in no time. The key to achieving those coveted cracks is letting the brownies cool slightly before cutting—patience pays off with every forkful.
What makes these brownies truly special is the way the Hershey chocolate shines through, creating a deep, chocolatey flavor that’s both nostalgic and indulgent. The buttery swirl adds a touch of elegance, making these perfect for special occasions or as a treat for yourself.
Whether you’re serving them at a party or enjoying a quiet moment with a cup of coffee, these brownies are guaranteed to impress.
For an extra touch, consider adding chopped nuts or a sprinkle of sea salt on top before baking—these small upgrades elevate the flavor to restaurant-quality levels.
The recipe scales easily too, so you can make a single pan for a small gathering or double the batch for a crowd. Let’s get baking!
Ingredients for brownie recipe with hershey chocolate bars
Just nine ingredients transform into decadent brownies with iconic Hershey chocolate richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey Milk Chocolate Bars 🍫 | 12 oz | High-quality, classic milk chocolate |
| Unsalted Butter 🧈 | 1 cup | Room temperature for smooth mixing |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown sugar |
| All-Purpose Flour 🌾 | ¾ cup | Sifted for even texture |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Powder 🍞 | ½ tsp | Ensures proper rise |
| Vanilla Buttercream Filling 🍰 | 1 cup | Store-bought or homemade |
| Chopped Walnuts 🌰 | ¼ cup | Optional for crunch |
| Flaky Sea Salt 🧂 | 1 tsp | For finishing touch |
The Hershey milk chocolate bars are non-negotiable here—iconic milk chocolate delivers that nostalgic, velvety flavor. Grab the classic 12-ounce bars from any grocery store, but if you're feeling fancy, Ghirardelli milk chocolate adds an extra layer of depth. Butter should be room temperature for smooth mixing, and I always recommend unsalted to control the saltiness. For the sugar, white or light brown both work, but brown adds subtle caramel notes. The flour? King Arthur all-purpose is my go-to, but any sifted flour will do. Pro tip: measure flour by weight if you have a kitchen scale—it's more accurate than volume.
No vanilla extract? Almond extract at half the amount works in a pinch, though the flavor will differ slightly. The buttercream filling can be store-bought (like Betty Crocker) or homemade—just make sure it's vanilla-flavored for that classic contrast. Want to skip the nuts? Dark chocolate chunks or crushed pretzels add great texture instead. The sea salt is optional but worth it—it enhances the sweetness and adds a sophisticated finish. If you're making these ahead, store the dry ingredients separately until ready to mix, as flour absorbs moisture over time. For the chocolate, chop the bars finely for even melting—no need for a food processor, just a sharp knife works.
These brownies keep well for 5 days in an airtight container at room temperature, though they're best enjoyed fresh. For longer storage, wrap tightly with plastic wrap and refrigerate for up to 2 weeks. Freezing is also an option—slice before freezing for easy portions, and they'll keep for 3 months. The buttercream filling can be made 2 days ahead and stored in the fridge. When reheating, cover with foil to prevent drying. And remember: patience is key—let them cool completely before cutting to achieve those perfect fudgy cracks. Perfect for parties, gifts, or just a cozy night in.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe when I forget to buy specialty chocolate—just grab Hershey bars, melt them down, and boom. No fancy ingredients, no stress, just that rich, nostalgic Hershey flavor you grew up with.
- Fudgy-Crackly Bliss: The secret’s in the butter-to-sugar ratio and those chopped Hershey bars folded in at the end. You get that perfect crackly top with a gooey center—like biting into a warm hug, but edible.
- Party or Pajamas: Slice them for a last-minute dessert at a potluck, or serve whole for a sleepover snack. Honestly, they’re just as good cold from the fridge as they are warm out of the oven—no judgment if you eat the pan first.
- Budget Bargain: A single bag of Hershey bars and a stick of butter stretch across multiple batches. I’ve made these for date nights, kids’ bake sales, and even packed them in lunches—zero guilt, all satisfaction.
Step-by-step instructions for rich Hershey chocolate brownies
Here's the method for fudgy, crack-topped brownies with a buttery swirl—every bite delivers that classic Hershey chocolate flavor.
Melt Chocolate and Butter for a Smooth Base
Chop the 12 oz Hershey Milk Chocolate Bars into small, even pieces and place them in a heatproof bowl. Set this bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Melt the chocolate, stirring occasionally, until completely smooth—this should take about 5-7 minutes. Remove the bowl from heat and immediately stir in the 1 cup Unsalted Butter until fully incorporated.
This double boiler method ensures the chocolate melts evenly without seizing. If you notice any graininess, add a few extra spoonfuls of melted butter to smooth it out. Let the mixture cool slightly for 5 minutes—it should be warm but not hot to the touch when you add the eggs.
Mix Wet Ingredients for a Silky Batter
In a separate bowl, whisk together the 2 whole Large Eggs, 1.5 cups Granulated Sugar, 1 tbsp Vanilla Extract, 0.5 tsp Salt, and 0.5 tsp Baking Powder until combined. Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly. The batter will thicken noticeably as the warm chocolate cools.
Here's the thing—this is where texture magic happens. The eggs should be at room temperature (press a finger into one; if it springs back, they're ready). If they're cold, warm them slightly in the microwave for 10 seconds to ensure a smooth batter. The mixture should be thick but pourable, with a glossy sheen.
Fold in Flour and Prepare the Swirl
Sift the 0.75 cup All-Purpose Flour directly into the batter and gently fold it in using a spatula, mixing just until combined—do not overmix. In a small bowl, combine 1 cup Vanilla Buttercream Filling with 0.25 cup Chopped Walnuts (if using). Spoon half of the batter into a greased 8x8-inch baking pan, then drop spoonfuls of the buttercream mixture evenly over the top.
To create the signature swirl, use the spatula to gently cut through the buttercream, dragging it through the batter in a zigzag pattern. Top with the remaining batter, then use the spatula to create additional swirls on the surface. This layering ensures each bite has that rich chocolate flavor interrupted by creamy buttercream pockets.
Bake to Fudgy Perfection
Preheat your oven to 350°F and bake the brownies for 25-30 minutes. They're done when the edges are set but the center still looks slightly underdone—a toothpick inserted should come out with moist crumbs, not wet batter. The top should have those signature cracks, indicating proper fudginess.
I know it's tempting to check early, but resist! The brownies will continue cooking for a few minutes after you remove them from the oven. Let them cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents them from falling apart when you cut them.
Finish and Serve
Once cooled, sprinkle the top generously with 1 tsp Flaky Sea Salt. The contrast of salty and sweet is what makes these brownies unforgettable. Cut into 9 equal squares and serve at room temperature for the best texture. The fudgy interior will have that signature Hershey chocolate richness, while the buttercream swirls add a creamy surprise in every bite.
For maximum enjoyment, let them sit at room temperature for 30 minutes before serving. This allows the flavors to meld completely, giving you that perfect balance of rich chocolate, buttery swirls, and just the right amount of sweetness. Store leftovers in an airtight container for up to 5 days—though they rarely last that long!
Pro Tips For Making Brownie Recipe With Hershey Chocolate Bars
- CHOP CHOCOLATE SMALL: I learned this the hard way—grating Hershey bars instead of chopping them leaves uneven melts and clumps in your batter. Use a sharp knife to cut them into tiny, uniform pieces (think rice-sized) so they dissolve smoothly into the butter.
- MELT BUTTER LOW AND SLOW: High heat turns butter nutty fast, and that’s the last thing you want in fudgy brownies. Melt the butter with the chopped chocolate over medium-low heat, stirring constantly until just combined—no bubbles, no brown spots. Patience here keeps the flavor pure.
- DON’T OVERMIX THE BATTER: After adding the flour, mix just until combined—maybe 10-12 strokes max. Overmixing develops gluten, and suddenly you’ve got cakey brownies instead of the dense, crackly texture you’re after. Stop when there’s no dry flour left.
- USE ROOM-TEMP EGG WHITES: Cold egg whites can create air pockets that make your brownies rise unevenly or sink in the middle. Let the eggs sit out for 30 minutes before cracking them, and separate them carefully—whisk the yolks and whites separately for a smoother batter. (Yes, it’s extra work, but the payoff is worth it.)
Dietary considerations for these flavors
Gluten-Free Adaptation
To make these brownies gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. Measure carefully—these blends can vary in density, so you may need to add 1-2 extra tablespoons to match the structure.
For best results, use a blend with xanthan gum included, which helps mimic gluten's binding properties. 🌾
Dairy-Free Options
Replace the unsalted butter and Hershey milk chocolate with dairy-free alternatives. Use Earth Balance vegan butter or Miyoko's creamery butter for the fat, and swap in Enjoy Life dairy-free milk chocolate bars for the chocolate component.
The flavor will still be rich, though slightly less decadent. Test the chocolate first to ensure it melts smoothly with the dairy-free butter.
Lower Sugar Version
For a less sweet treat, reduce the granulated sugar to 1 cup and replace the remaining ½ cup with unsweetened applesauce or mashed banana. This keeps the moisture while cutting back on sugar—great for those watching their intake.
The texture stays fudgy, but the flavor becomes more complex. Pair with extra sea salt for balance.
Nut-Free Customization
Skip the walnuts entirely or replace them with dried cranberries or mini chocolate chips for texture. If you're avoiding all nuts due to allergies, ensure your buttercream filling is also nut-free—check labels on store-bought versions. A simple vanilla pudding mixed with dairy-free whipped topping works perfectly for a safe alternative.
Vegan-Friendly Twist
Transform this recipe fully vegan by using flax eggs (replace the 2 eggs with 2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes) and vegan buttercream (made with coconut cream or vegan butter).
The chocolate must also be vegan—Hershey's Vegan Dark Chocolate Bars work well. The result is rich, fudgy, and completely plant-based without sacrificing texture.
Nutrition facts
Frequently asked questions
Can I substitute dark chocolate for Hershey milk chocolate bars?
You can, but the flavor will be more intense and less sweet. Use a 1:1 ratio by weight, but reduce the sugar slightly (1.25 cups) to balance the bitterness. For best results, pair with extra vanilla extract (1.5 tbsp) to enhance sweetness. Dark chocolate brownies will be richer but less classic.
Why do my brownies turn out cakey instead of fudgy?
Overmixing the batter or using too much flour are the most common culprits. Measure flour by weight (not volume) and fold it in just until combined. Also, ensure your chocolate is fully melted and the eggs are room temperature. For extra fudginess, add 2 oz extra chocolate to the batter.
How do I fix Hershey chocolate bars that seize when melting?
Seizing happens when water touches the chocolate. To fix it, immediately add 1 tbsp melted butter or coconut oil and stir vigorously. For prevention, use a double boiler and ensure no water drips into the chocolate. If it's already seized, try gently reheating with a splash of water (just a few drops) to smooth it out.
Can I make these brownies in a different pan size?
Yes, but adjust the baking time. For a 9x9-inch pan, bake 20-25 minutes (edges set, center slightly underdone). For a 9x13-inch pan, reduce buttercream to ½ cup and bake 25-30 minutes. Always check with a toothpick—it should come out with moist crumbs, not wet batter.
What's the best way to reheat leftover brownies?
Wrap individual squares in foil and warm in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. For extra indulgence, top with a scoop of ice cream and microwave for 20 seconds**—the contrast is magical! Never reheat uncovered, as brownies dry out quickly.