Dark Chocolate Brownies

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These Hershey dark chocolate brownies feature a rich, fudgy brownie base with large chocolate morsels folded into the batter. Every bite is a dose of chocolate heaven. To increase the chocolaty indulgence, frost this dessert with decadent brownie frosting!

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Slab of Hershey Dark chocolate brownies on a metal cooling rack.

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Squares of Hershey brownies.

👩🏻‍🍳 Why This Recipe’s a Keeper

  • Rich, Intense Chocolate Flavor: I use Hershey’s Special Dark Cocoa for an incredibly rich, decadent chocolate flavor that satisfies even the most intense chocolate cravings. The addition of dark chocolate morsels in the batter provides a powerful chocolate punch with pockets of melty, gooey chocolate.
  • Easy One-Bowl Recipe: This is a simple, fuss-free recipe that’s quick and effortless to prepare in one mixing bowl. It’s my year-round, lazy day dessert!
  • Versatile for Customization: You can add nuts to the batter, or frost the baked fudgy brownies with thick, luscious brownie frosting.
  • Crowd Pleaser: Hershey dark chocolate brownies are a hit at gatherings, potlucks and parties, making this dessert an excellent choice for entertaining or sharing with friends and family. Plus they’re easy to transport in the same pan they’re baked in. I make these often for HOA meetings, and people get wildly excited and ask how to make them. I can’t believe it’s taken me this long to post up this recipe!
Square of dark chocolate brownies with a bite taken out.

🛒 Ingredients

  • Butter: Provides richness, moisture and a tender texture. It helps create that fudgy, melt-in-your-mouth quality. I prefer Kirkland (salted) butter from Costco.
  • Granulated Sugar: Sweetens the brownies, and helps create a shiny, crackly crust on top.
  • Pure Vanilla Extract: Adds flavor and aroma to the brownies. It complements the chocolate and enhances the overall taste.
  • Large Eggs: Act as a binder, holding the batter together. They provide moisture and structure, and create a richer, fudgier texture.
  • Dutch-Process Cocoa: Adds intense chocolate flavor and a deep, dark color to the brownies. I prefer Hershey’s Special Dark Cocoa as it’s available at most grocery stores in the USA, including Walmart. But feel free to use your favorite brand.
  • Kosher Salt: Brings out the chocolate flavor. It also balances and enhances the sweetness. I prefer Diamond Crystal kosher salt flakes. You can buy it locally or on Amazon.
  • Baking Powder: Helps the brownies rise slightly for a tender texture. It provides a little lift and a bit of airiness.
  • Cornstarch: Creates a softer, more velvety crumb. It helps thicken the batter and contributes to fudgy, chewy texture.
  • All-Purpose Flour: Provides structure to the brownies by forming a gluten network when mixed with liquids. It gives the brownies their characteristic chewiness.
  • Dark Chocolate Morsels: I make these Hershey dark chocolate brownies a lot. And I’ve experimented with different brands of chocolate morsels. My family and I prefer the taste of Nestle Toll House. But feel free to use your favorite brand.
  • Flaky Salt (optional): For garnishing the top of the brownies. It intensifies the flavor of chocolate while adding a bit of crunchy texture and sparkle. I use Maldon sea salt flakes.
Ingredients for making dark chocolate brownies.

🧑🏼‍🍳 Expert Tip – Best Pan for Brownies

A metal pan is the preferred choice for achieving perfect fudgy brownies with the ideal texture. Here are a few key reasons why I recommend the use of metal pans for brownies instead of glass or ceramic bakers.

  • Even Heating and Browning: Metal is an excellent conductor of heat. It allows the brownie batter to cook evenly from the edges to the center. This prevents over-browning or drying out on the edges before the center is fully baked. Glass and ceramic are poor conductors of heat, which can lead to uneven baking.
  • Crispier Edges: The superior heat conduction of metal pans allows the edges of brownies to get crispy and chewy while the interior stays fudgy. Glass and ceramic don’t conduct heat as efficiently, resulting in softer edges. If you want every brownie to have crisp edges (which is what my husband loves) – use a metal brownie bites pan to achieve this.
  • Faster Baking Time: Metal heats up and transfers heat faster than glass or ceramic. This allows the brownies to bake more quickly at the recommended temperature, achieving the desired fudgy yet baked interior texture.
  • No Risk of Shattering: Metal pans can withstand extreme temperature changes without cracking our shattering, unlike glass. This makes metal safer for brownie batter that is assembled in a cold kitchen (like during winter), and then goes into a hot oven.
  • No Reactivity Issues: Some ceramic glazes can potentially react with acidic ingredients like chocolate, resulting in off-flavors. Metal is non-reactive.
Dark chocolate brownies on a serving table.

📖 Recipe Steps

Recipe Prep: Preheat oven to 325°F. Grease an 8×8-inch square metal pan with butter. Line it with 2 overlapping and slightly oversized pieces of parchment paper – a few inches should be sticking up on opposite sides of the pan to act as “handles”. Grease the parchment with butter.

  1. In a batter bowl, mix together the melted butter and sugar with a wooden spoon.
  2. Add in the eggs and vanilla extract. Stir well to combine.
  3. Add cocoa powder and kosher salt to the bowl. Mix until fully combined and the batter is smooth (about 2 to 3 minutes).
  4. Add baking powder, cornstarch and flour to the bowl. Mix until fully incorporated. Stir in the dark chocolate morsels.
How to make brownie batter for the best Hershey dark chocolate brownies, in 4 simple steps.
  1. Transfer the brownie batter to the prepared pan. Sprinkle dark chocolate morsels over the top. Bake for 25 to 30 minutes or until the edges are set and the center is firm but slightly undercooked and fudgy. Start checking around 20 to 25 minutes to avoid over-baking. Note: Out of the oven, the brownies will continue to cook in residual heat.
Brownie batter with chocolate chips on top in a parchment paper-lined square metal pan.
  1. Let the brownies cool completely in the pan. Then use the parchment paper “handles” to lift the slab up and out of the pan. Place it on a cutting board. If desired, sprinkle the top with a few pinches of Maldon flaky salt. Cut the slab of brownies into 16 squares.
Slab of Hershey brownies cut into 16 squares.

👨🏻‍🍳 FAQs About Dark Chocolate Brownies

I prefer using Dutch-processed cocoa, specifically Hershey’s Special Dark. It provides an extra rich, dark chocolate flavor. However, if you can also use natural unsweetened cocoa powder if that’s what you have in your pantry.

Yes, you can use a combo of both. Granulated sugar helps create a shiny, crackly crust. Brown sugar adds moisture for a denser, fudgier interior.

Slightly reduce the amount of flour in the recipe while also slightly increasing the amount of melted butter. You can also bake the brownies for a shorter amount of time to ensure they are moist and fudgy in the center.

Store them inside an airtight container at room temperature for up to 3 days. You can also freeze the brownies for longer storage. Wrap them tightly in plastic wrap and then in aluminum foil before freezing. When ready to enjoy, thaw the frozen brownies in the fridge overnight, or at room temperature for a few hours before serving.

Sprinkling flaky sea salt like Maldon on top of the brownies after baking helps balance and enhance the deep chocolate flavor. The salt also provides a nice contrasting crunch.

Dark chocolate brownies cut into squares.

👨🏻‍🍳 More Decadent Chocolate Desserts

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Review from a recipe tester: “Rich, fudgy and loaded with morsels, these dark chocolate brownies are a real treat – especially for chocolate lovers! They’re simple to make and impossible to resist. I plan to make these again for summer picnics and the 4th of July.”

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest!

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Slab of Hershey Dark chocolate brownies on a metal cooling rack.

Dark Chocolate Brownies


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Description

Satisfy intense chocolate cravings with these Hershey’s dark chocolate brownies bursting with melty chocolate chips. A rich, fudgy, decadent dessert.


Ingredients

Units Scale
  • 1 stick (1/2 cup) butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1/3 cup Hershey’s Special Dark Cocoa (or another Dutch-process cocoa)
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/4 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 2/3 cup Nestle Toll House dark chocolate morsels, plus more for sprinkling
  • 23 pinches of Maldon flaky salt (optional), for garnishing

Instructions

Recipe Prep: Preheat oven to 325°F. Grease an 8×8-inch square metal pan with butter. Line it with 2 overlapping and slightly oversized pieces of parchment paper – a few inches should be sticking up on opposite sides of the pan to act as “handles”. Grease the parchment with butter.

  1. In a large batter bowl, mix together the melted butter and sugar with a wooden spoon or rubber spatula. Add in the eggs and vanilla extract. Stir well to combine.
  2. Add cocoa powder and kosher salt to the bowl. Mix until fully combined and the batter is smooth (about 2 to 3 minutes). Add baking powder, cornstarch and flour to the bowl. Mix until fully incorporated.
  3. Stir in the dark chocolate morsels. 
  4. Transfer the brownie batter to the prepared pan. Sprinkle dark chocolate morsels over the top. Bake for 25 to 30 minutes or until the edges are set and the center is firm but slightly undercooked and fudgy. Start checking around 20 to 25 minutes to avoid over-baking. Note: Out of the oven, the brownies will continue to cook in residual heat. 
  5. Let the brownies cool completely in the pan. Then use the parchment paper “handles” to lift the slab up and out of the pan. Place it on a cutting board. If desired, sprinkle the top with a few pinches of Maldon flaky salt. Cut the slab of brownies into 16 squares.

Notes

How to make brownie bites: Butter the wells of a 20-well (or 24-well) brownie bites pan. Divide the batter evenly between the wells. Bake at 325°F for 10 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. Let the pan cool on a wire rack for 10 minutes. Then slide a thin spatula (in an up and down motion) around the edges of each well to loosen things up. Carefully remove the brownie bites from the pan, and place them on a wire rack to cool.

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

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